 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
This is a great sri lankan substitute for rice. You can use all rice flour if wanted but I found the bread flour helps to keep them moist. Ingredients:
2 1/2 cups rice flour (brown or white) |
1/2 cup bread flour |
1 1/2 teaspoons salt |
220 ml boiling water |
Directions:
1. warm the flour in an oven or in a sauce pan on low heat.
2. Add salt
3. Water should be luke warm, then add slowly to flour and work into a soft dough.
4. Place the dough into a vermicelli press (or string hopper press) and squeeze onto hopper mats.
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. Steam until strings are fully cooked and springy, about 10 minutes.
7. Serve hot with pol sambol (coconut sambol) and coconut milk gravy.
|
|