Homemade String Hopper Sweet Rolls
Submitted by stelladias77
Homemade string hopper sweet rolls, delicate steamed rice-flour noodle disks wrapped around a sweet coconut treacle and cinnamon filling. A soft, lightly sweet Sri Lankan steamed treat for breakfast or tea.
YIELD
20 servingsPREP
45 minCOOK
20 minREADY
70 minString hoppers, called idiyappam, are lacy nests of steamed rice-flour noodles, and this sweet version turns them into a treat. Each delicate disk is wrapped around a filling of desiccated coconut cooked with coconut pani treacle, sugar, and warm cinnamon.
The dough is the traditional Sri Lankan kind, made with steamed flour, which gives string hoppers their soft, slightly chewy bite. You press the dough through a string hopper mould in a circular motion to form fine noodle disks.
A spoon of the sweet coconut goes in the center, then you roll each disk up loosely and steam them on string hopper mats until just set.
The result is light and not too sweet, the kind of thing you’d serve warm with morning tea.
Steam the flour properly first; it’s what gives the dough the right texture to press cleanly through the mould.
Kitchen Tips
- Steam and sift the flour as directed; under-steamed flour makes a dough that won’t press smoothly.
- Mix the dough with boiling water quickly into a pliable mass while it’s still warm.
- Cool the coconut filling before rolling so it doesn’t tear the delicate noodles.
- Steam just until set, about 5 minutes, since over-steaming makes them gummy.
Variations
- Use jaggery syrup or regular treacle if coconut pani is unavailable.
- Add a pinch of cardamom to the coconut filling.
- Serve plain string hoppers with curry for a savory meal instead.
Ingredients
Directions
Preparation Instructions
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. Let cool.
In a steamer, steam flour for about 30 minutes gas cooker (or 45 minutes using firewood). When cool, break up and sift twice. Steam flour is also available in food shops and supermarkets.
Put the steam flour, flour and salt into a bowl and slowly add the water. Mix quickly into a pliable dough.
Put a little of the dough into a string hopper mould and squeeze the mixture in a circular fashion onto a 7×7 piece of paper greased with butter or oil in a circular fashion. It will look like a disk about 5 inches in diameter.
Now place the sweet coconut mixture in the middle of each disk and roll each up loosely. Transfer to a string hopper mat.
Place 2 mats in a steamer and steam over a pan of boiling water for about 5 minutes. When the string hopper sweet rolls are cooked, remove from the mats and place on a dish.
Serve hot or cool.
Enjoy.
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