Sri Lankan String Hoppers
String hoppers are delicate, steamed rice noodle discs, a staple breakfast in Sri Lanka. Made from a simple rice flour dough, they are light and pair well with various curries and sambols. This recipe provides a vegan version of the traditional dish.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 239 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 groasted rice flour
- 300 mlwater, boiling hot
- 0.5 tspsalt
for greasing
- 1 tspvegetable oil
Equipment
string hopper mats · string hopper press · steamer · spatula · wooden spoon · large mixing bowl
The method
Step by step
- 1
Place the roasted rice flour into a large mixing bowl.
Cook’s note: Ensure the rice flour is roasted, as this prevents stickiness and aids in a smoother dough.
- 2
Add the salt to the rice flour and mix well.
- 3
Gradually pour the boiling hot water into the flour mixture, stirring continuously with a wooden spoon or spatula until a soft dough forms.
About 5 min
Cook’s note: Be careful when handling the hot water. The dough should be soft but not sticky.
- 4
Cover the bowl with a lid or damp cloth and let the dough rest for 10 minutes.
About 10 min
Cook’s note: This resting period allows the flour to fully absorb the water and become more pliable.
- 5
While the dough rests, lightly grease the string hopper mats or steamer plates with vegetable oil.
About 2 min
Cook’s note: Greasing prevents the string hoppers from sticking to the mats.
- 6
Fill a string hopper press (sevai maker) with a portion of the warm dough.
About 2 min
Cook’s note: Work with warm dough for easier pressing. If the dough cools too much, it becomes harder to press.
- 7
Press the dough through the string hopper press directly onto the greased mats in a circular motion, forming small, disc-shaped nests.
About 5 min
Cook’s note: Aim for a consistent thickness for even cooking.
- 8
Arrange the filled string hopper mats in a steamer basket.
About 1 min
- 9
Steam the string hoppers over boiling water for 8-10 minutes, or until they are firm and cooked through.
About 10 min
Cook’s note: Do not overcrowd the steamer, as this can lead to uneven cooking.
- 10
Carefully remove the cooked string hoppers from the mats using a spatula and serve immediately.
Cook’s note: They are best served hot with curries, sambols, or coconut milk.
Per serving
Nutrition
- Calories
- 239.1kcal
- Protein
- 3.8g
- Carbs
- 50g
- Fat
- 2g
- Fibre
- 1.5g
- Sugar
- 0.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover string hoppers in an airtight container in the refrigerator.
Reheat gently in a steamer for a few minutes until warm and soft.
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