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String-Hoppers

By on May 21, 2012

Ingredients
250g rice flour
1/2 tsp salt
325ml (approximately) boiling water
2 pandan leaves, knotted
Method


Steam the rice flour for about five minutes, then leave aside to cool completely. Sift the flour and salt into a mixing bowl and add boiling water; mix. Use a wooden spoon to stir the mixture into a dough. (it should be light and not sticky to the touch.)

Put a little dough into a puttu mayam press or string-hopper mould. Onto a saucer, press out the dough into long strands in a circular motion to form a lacy circle.

Place the pressed-out circles on lightly greased rattan steamer trays. Steam for 8-10 minutes over rapidly boiling water (place the pandan leaves in the boiling water).

Cool the puttu mayam before easing out from the rattan tray.

Courtesy : Putu Mayam

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