Photograph of the finished Idiyappam

India · Bún gạo ép hấp nước cốt dừa

Idiyappam

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice flour Rice flour 1.8 lb
  • Photograph of Shredded coconut Shredded coconut 9.9 oz
  • Photograph of Coconut milk Coconut milk 2 ½ cups
  • Photograph of Salt Salt 0.8 oz
  • Photograph of Coconut oil Coconut oil ½ cup
  • Photograph of Palm sugar Palm sugar 5.6 oz
  • Photograph of Cardamom Cardamom 0.6 oz

Method

  1. 1 Roast the rice flour in a dry pan for 5 minutes, then sprinkle with salt.
  2. 2 Boil water, then pour it into the flour and stir quickly until it forms a dough; the water must be boiling to cook the flour thoroughly.
  3. 3 Knead the hot dough by hand, greased with oil, for 8 minutes until smooth and pliable.
  4. 4 Press the dough through a noodle-making mold to form thin strands on a steaming plate.
  5. 5 Pressing the dough while it's still warm is essential; if the dough cools down, the strands will break and become hard.
  6. 6 Sprinkle with grated coconut, steam for 12 minutes, and serve with coconut milk mixed with palm sugar.

With an appliance

  • Pressure cooker 40 min

    Replace step 6: Place the plate of noodles on a rack, sprinkle with shredded coconut, and steam under low pressure for 6 minutes, then quickly release the pressure to prevent the noodles from sticking together. The coconut milk and palm sugar sauce should be served separately as in step 6.

Start cooking