String Hoppers

1. 1

   warm the flour in an oven or in a sauce pan on low heat.

2. 2

   Add salt

3. 3

   Water should be luke warm, then add slowly to flour and work into a soft dough.

4. 4

   Place the dough into a vermicelli press (or string hopper press) and squeeze onto hopper mats.

5. 5

   Place the mats into a steamer or a large pot with a trivet at the bottom with water the reaches up the the rungs.

6. 6

   Steam until strings are fully cooked and springy, about 10 minutes.

7. 7

   Serve hot with pol sambol (coconut sambol) and coconut milk gravy.

* Per serving · 4 servings · Values may vary.

No additional tips available.