Kerala Steamed Rice Noodle Nests with Sweet Coconut Milk

8 ingredients

11 steps

What you need

Restated from the original video

1
If the rice flour is raw and not labelled roasted or steamed, toast it in a dry pan over low heat for about 5 min, stirring, until it feels dry and warm. Let it cool.
2
Mix the rice flour and salt in a large bowl, then stir in 1 tsp of the coconut oil.
3
Bring the water to a rolling boil. Pour about two thirds over the flour and stir with a spoon until shaggy.
4
Add the rest of the water a splash at a time. When the dough is cool enough to handle but still hot, knead 3-4 min until smooth, soft and free of cracks.
5
If the dough is dry, sprinkle it with hot water. If sticky, knead in a spoonful of rice flour. Keep it covered with a damp cloth.
6
Grease an idiyappam press (with the fine-hole disc) and the idli molds or small steamer trays with the remaining coconut oil.
7
Fill the press with a portion of dough and press it in a spiral onto a mold, making a flat nest of fine strands about 8 cm (3 in) wide. Repeat to fill the molds.
8
Steam covered over boiling water until the strands look dry and set and do not stick to a finger, 8-10 min.
9
Meanwhile, warm the coconut milk with the sugar and cardamom in a small pan for 3-4 min, stirring until the sugar dissolves. Do not let it boil hard.
10
Rest the steamed nests for 2 min, then lift them out. Press and steam the remaining dough in batches.
11
Serve warm, topped with the grated coconut and with the sweet coconut milk spooned over.

Imported from desertfoodfeed.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.