String Hoppers with Pol Sambol

Ingredients

• 2 cups (about 280g) roasted rice flour (string hopper / idiyappam flour)
• 1/2 tsp salt (for the dough)
• 400-450ml boiling water
• 1 tbsp vegetable oil, plus extra for greasing
• 2 cups freshly grated coconut (or 1 1/2 cups desiccated coconut, rehydrated with a little warm water)
• 1/2 small red onion, very finely chopped
• 2-3 fresh red chilies, finely chopped (or 2 tsp chili powder for a milder heat)
• 1 tsp paprika (optional, for color)
• 1 tbsp Maldive fish flakes or dried shrimp, crushed (optional)
• Juice of 1 lime
• Salt, to taste (for the sambol)

Before you cook

• Grate the coconut if using fresh, or rehydrate the desiccated coconut with a splash of warm water.
• Finely chop the onion and chilies.
• Juice the lime.
• Bring a kettle or pot of water to a rolling boil.
• Lightly oil the string hopper press (or the multi-holed disc of a cookie press or a piping tip) and the steamer trays or a bamboo mat.

Steps

1. Sift the rice flour and salt into a large heatproof bowl.
2. Pour in the boiling water gradually, stirring constantly with a wooden spoon until a shaggy, sticky dough forms.
3. Cover the bowl and let the dough rest for 5 minutes, until cool enough to handle.
4. Rub a little oil onto your hands and knead the dough for a few minutes until smooth, soft, and no longer sticky.
5. Fill the greased string hopper press, or a cookie press or piping bag fitted with a fine multi-hole disc, with a portion of the dough.
6. Press the dough out in a circular motion directly onto the greased steamer trays, forming flat nests about 8cm across.
7. Repeat until the trays are filled, leaving a small gap between each nest.
8. Set the trays into a steamer over rapidly boiling water and cover with a tight-fitting lid.
9. Steam the string hoppers for 6 to 8 minutes, until they look set and slightly translucent.
10. Remove the trays from the steamer and let the string hoppers cool for a minute before lifting them off.
11. Combine the grated coconut, onion, chilies, paprika, and Maldive fish flakes in a mortar or mixing bowl.
12. Pound or mix the ingredients firmly until the coconut softens, turns slightly pink, and releases its oils.
13. Squeeze in the lime juice and season with salt, then mix well.
14. Serve the warm string hoppers alongside the pol sambol.