Homemade String Hopper Sweet Rolls
One of the popular sweet dishes in Sri Lanka.
coconut, shredded (desiccated)
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.