Homemade String Hopper Sweet Rolls

String 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.