String hoppers with kiri hodi

This is a recipe for string hoppers, which are made from a hot-water dough of rice meal or wheat flour. This is pressed out in circlets from a string mould onto little wicker mats, then steamed. Light and lacy, string hoppers make a mouth-watering meal with curry and sambol. Fresh pol sambol is great with everything and is served with nearly every meal. We used to wait until the hot bread arrived from the bakery next door and then put a big spoonful of it on the hot bread.

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