1. To make the string hoppers, wrap the flour in a clean cloth and place in a bamboo steamer for 1 hour. While hot, transfer to the jug of a blender to break it up. Sift the steamed flour into a bowl.
2. Bring 500 ml water to the boil. Transfer to a large bowl to cool slightly.
3. Add salt and hot water to the steamed flour. Work it with your hands until a soft dough forms. Squeeze out the dough onto wicker mats, making an even double layer. Stack the mats on top of each other and steam for 3-5 minutes.

Kiri Hodi:

1. To make the kiri hodi, place all the ingredients except the coconut milk and lime juice into a heavy-based saucepan. Add 1 cup water and simmer over low heat for 5 minutes or until the onion softens.
2. Add the coconut milk, stirring continuously for 1-2 minutes (do not let the mixture boil). Remove from heat, season to taste with salt. Add the lime juice.

Coconut Sambol:

1. To make the coconut sambol, in a large mortar and pestle, grind the onions. Add the peppercorns and Maldive fish, and crush well. Stir in the chilli and paprika and work until a coarse paste forms. Add the coconut and pound together, so the coconut and paste are thoroughly combined.
2. Gradually add the lime juice and season with salt.

Note
• String hopper moulds and mats are available from Sri Lankan grocers.
• My choice for the string hoppers is wheat flour; though you have to steam the flour first. Using rice flour gives you a basic rice noodle in a different shape.
• I have used paprika solely to give the sambol a rich red colour; you can use more red chilli if you prefer it very hot. The sambol is supposed to be an orangey red colour.
• Fresh coconut should be used in this recipe, as dry or desiccated isn’t as juicy. When we arrived in Australia in 1979, it was very hard to get a fresh coconut, so we used to reconstitute the desiccated with some warm water. It’s not as good as fresh, but is acceptable.