4 Serves
98 Mins
In a large bowl, combine the roasted rice flour with a pinch of salt. Gradually add hot water and a splash of coconut milk, mixing with a wooden spoon until a soft, pliable dough forms.
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AmericanVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
108 µg / 400 µgCalcium
150 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
164 mg / 420 mgPhosphorus
372 mg / 1,250 mgPotassium
977 mg / 4,700 mgSodium
1331 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
9 g / 28 gSugar
1 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
57 gAlcohol
0 g
Fill the string hopper press with the prepared dough. Extrude the dough in circular motions onto the steaming trays to create thin, noodle-like patterns.
Place the steaming trays into a large steaming pot filled with boiling water. Steam the string hoppers for approximately 8 to 10 minutes until they are firm and cooked through.
Carefully remove the cooked string hoppers from the trays and serve immediately while hot, optionally seasoned with a light dusting of black pepper.
25
g70
g25
g
Indian
Chinese