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Preparation Instructions
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To make the coconut mixture, in a thick-bottomed pan, put coconut pani, cinnamon and sugar and bring to boil (you need it to be around 100C degrees so use a thermometer).Then add the pani mixture to the dessicated coconut and mix well.
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Let cool.
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In a steamer, steam flour for about 30 minutes gas cooker (or 45 minutes using firewood).
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When cool, break up and sift twice.
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Steam flour is also available in food shops and supermarkets.
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Put the steam flour, flour and salt into a bowl and slowly add the water.
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Mix quickly into a pliable dough.
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Put a little of the dough into a string hopper mould and squeeze the mixture in a circular fashion onto a 7x7 piece of paper greased with butter or oil in a circular fashion.
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It will look like a disk about 5 inches in diameter.
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Now place the sweet coconut mixture in the middle of each disk and roll each up loosely.
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Transfer to a string hopper mat.
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Place 2 mats in a steamer and steam over a pan of boiling water for about 5 minutes.
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When the string hopper sweet rolls are cooked, remove from the mats and place on a dish.
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Serve hot or cool.
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Enjoy.
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