Coconut-Dusted Rice Noodles
- 2 tablespoons canola oil
- 1 1/2 teaspoons coarse kosher or sea salt
- 2 cups rice flour
- Shredded fresh coconut or shredded dried unsweetened coconut, for sprinkling
- Combine 2 cups water, the oil, and the salt in a medium-size saucepan, and bring to a vigorous boil over medium-high heat.
- Remove the pan from the heat and add the flour, stirring quickly and constantly as you add it.
- The flour will instantly absorb the water and come together to form a satin-soft ball.
- Transfer the dough to a clean, dry countertop or cutting board.
- Knead the dough to smooth it.
- Wrap the dough with plastic wrap to prevent it from drying out while you get the idli pan or a steamer basket ready for steaming.
- Shove the dough into the cylindrical cavity of a noodle press (see Notes) or a cookie spritzer (use the plate with the smaller round holes).
- If you are using an idli pan, sprinkle a scant teaspoon of coconut shreds in the individual concave-shaped indentations.
- Push the dough down to extrude vermicelli-thin noodles directly into the molds, and slice the strands as they fold into a nest.
- Stack the idli plates (there are usually four plates per pan, each with four indentations) around the idli stand, placing the small metal rod between the plates to separate them.
- Fill a large stockpot with hot water to a depth of about 1/2 inch, and set the device in it.
- Cover, and steam over medium-high heat until the nests appear dry and are slightly opaque, 10 to 12 minutes.
- Transfer the nests to a serving platter and keep them under plastic wrap to maintain their moist al dente texture.
- If you are using a steamer insert, scatter about 2 tablespoons coconut over the bottom of the steamer basket.
- Push the dough down to extrude vermicelli-thin noodles, making small piles in the basket and slicing the strands as they fold into nests.
- Cover, and steam over medium-high heat until the nests appear dry and are slightly opaque, 10 to 12 minutes.
- Transfer the nests to a serving platter as above.
- Repeat with the remaining dough.
- Use right away, or reheat later: in the microwave, covered, for about 30 seconds, or in the steamer basket for 1 to 2 minutes.
- You can also freeze the nests in sealed plastic bags or containers for up to 1 month.
canola oil, coarse kosher, rice flour, fresh coconut
Taken from www.cookstr.com/recipes/coconut-dusted-rice-noodles (may not work)