Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Dough
Steam
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; rolling pin; steamer with lid and heatproof dishes; string-hopper press; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Dough · About 12 min
- Mix salt with flour from 350 g roasted rice flour, 400 ml boiling water, ¾ tsp salt; add boiling water gradually, stirring until a soft dough forms. Cool enough to handle and knead smooth.
Check: Look for this result: a soft dough forms.
Press · About 12 min
- Fill a string-hopper press and squeeze thin nests onto lightly oiled steamer mats or plates.
Steam · About 7 min
- Bring 1800 ml water to a boil; steam nests in batches 5–7 minutes until strands are firm and cooked through.
Check: Look for this result: strands are firm and cooked through.
Tips
- Add water gradually because rice flour absorption varies.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use a fine sev press if it makes thin rice strands.
Storage
- Cool in small shallow portions and refrigerate promptly, ideally within one hour. Use within 24 hours.
- Reheat rice only once, until steaming hot throughout. For this draft, check reheated food reaches 74°C / 165°F. Add a little water and cover while heating.
Make ahead
- Prepare the measured ingredients for String Hoppers one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making String Hoppers?
Add water gradually because rice flour absorption varies.
What can I substitute in String Hoppers?
Use a fine sev press if it makes thin rice strands.
Can I prepare String Hoppers ahead?
Prepare the measured ingredients for String Hoppers one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
