String Hoppers

Ingredients

• 300 g Rice Flour
• 2 tsp Salt
• 280 ml Water
• 1.3333333333333333 tbsp Coconut Oil
• 1 pcs Red Onion
• 4 pcs Garlic
• 20 g Ginger
• 1 pcs Pandan Leaf
• 10 pcs Curry Leaf
• 2 pcs Green Chili
• 0.5 tsp Fenugreek Seed
• 0.5 tsp Turmeric
• 400 ml Coconut Milk
• 1 pcs Lime
• 120 g Fresh Coconut
• 2 tbsp Maldive Fish Flakes
• 1 tsp Chili Powder

Method

1. In a bowl, combine {rice_flour} with {salt}, then pour in boiling {water} and mix with a spoon until shaggy. When cool enough to handle, knead until smooth and soft like pliable clay; this gives the {rice_flour} enough hydration to press cleanly.
2. While the dough is still warm, load it into a string hopper press and press thin nests onto lightly oiled steamer trays or parchment squares. Keep the nests loose so steam can circulate and cook them evenly.
3. Steam the pressed nests over medium heat until set, tender, and no longer powdery on the surface. Remove and keep covered so the {string_hoppers} stay soft and supple.
4. Thinly slice {red_onion}, {garlic}, {ginger}, {pandan_leaf}, and {green_chili} so they soften quickly and perfume the gravy evenly.
5. Heat {coconut_oil} in a saucepan over medium heat. Add {red_onion}, {garlic}, {ginger}, {pandan_leaf}, {curry_leaf}, and {green_chili} with a pinch of {salt}, and sauté until softened and fragrant. Add {fenugreek_seed} and {turmeric}, bloom briefly until aromatic, then pour in {coconut_milk} and a splash of {water}. Bring to a gentle simmer, never a boil, and cook until lightly thickened and glossy. Finish with {lime} and taste, adding more {salt} if needed.
6. In a mortar, pound {fresh_coconut}, {red_onion}, {maldive_fish_flakes}, {chili_powder}, {lime}, and {salt} until clumpy, moist, and fiery. The hand-pounded texture should stay slightly coarse for contrast against the soft hoppers.
7. Arrange the hot {string_hoppers} on plates, spoon over the warm {kiri_hodi}, and serve with {pol_sambol} alongside. Finish immediately so the hoppers stay soft and the sambol stays bright.