1. warm the flour in an oven or in a sauce pan on low heat. 2. Add salt 3. Water should be luke warm, then add slowly to flour and work into a soft dough. 4. Place the dough into a vermicelli press (or string hopper press) and squeeze onto hopper mats. 5. Place the mats into a steamer or a large pot with a trivet at the bottom with water the reaches up the the rungs. 6. Steam until strings are fully cooked and springy, about 10 minutes. 7. Serve hot with pol sambol (coconut sambol) and coconut milk gravy. ---------------------------------------------------------------------------
Nutrition
Ingredients
