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Total Time
25mins
Prep 15 mins
Cook 10 mins

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 Nutrition

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.