Idiyappam or string hoppers are popular South Indian breakfast dish made of very few ingredients like rice flour and water. In Kerala, these are usually served with vegetable stew. In some parts of Kerala, these are called nool puttu, while in Tamil Nadu, sevai is a popular breakfast dish. I’ll give you plenty of tips and tricks to make your family go ‘wow’.Ok, let’s do this. Start with the number one tip.1. Use good quality rice flourIf you really want to make idiyappams that taste great, you need to buy good quality rice flour. Classic idiyappam recipes call for raw rice flour. And that’s exactly why you must visit your local Indian grocery store. Raw rice flour is totally different from the regular rice flour you buy from other grocery stores.2. Roast the flourRoasted rice flour is readily available from Indian chops. Look for “idiyappam podi, appam podi” etc. If you can’t find roasted rice flour for your idiyappam recipe, buy regular rice flour and roast it at home. All you need to do is lightly fry it over low flame. Don’t forget to stir continuously.3. Use boiling waterIt is important to allow the water to come to a boil before adding it to rice flour. Warm water is not enough if you want soft and delicious idiyappam.4. Don’t let dough cool completelyWell, this is obviously a very important tip. While you’re pressing the idiyappam, the dough needs to be slightly warm. That way, idiyappam remains soft and holds it's shape really well.

#colourwhite

#deepfried - This can be a perfect party appetizer. Made from some leftover Idiyappam (string hoppers) and ground urad dal. My first try and they came out absolutely yummy. So go ahead and give it a try and surprise your loved ones. Serve along with tomato sauce, green chutney, mayo or hummus. They can also be relished as a side dish with dal chawal, curd rice or sambar rice.

#5ing

Bánh da lợn is a Vietnamese dessert, especially popular in Southern Vietnam. This cake is made from tapioca starch, sugar, shredded coconut, vanilla or pandan leaves, and other ingredients. The filling is made from finely mashed or shredded steamed mung beans, rice flour, and sugar. Making this Southern Vietnamese cake will add more variety to your home menu.

This is authentic South Indian recipe - noddles made with rice flour and boiled in almond milk "#tech1"

It is traditional Indonesian snack, steamed glutinous rice flour with sweet grated coconut filling wrapped in banana leaves.Sweet grated coconut is made from fresh young grated coconut, some water and palm sugar, cook it over low heat, stirring often until the liquid is almost evaporated, and continue cooking until there is no liquid left. Remove from the heat and let the mixture set until it is cool enough to handle.The original kue is made from white glutinous rice flour with coconut milk. But I like to add my kue koci with black glutinous rice (soak the rice over night and blend it smoothly with some coconut milk) or steamed and mashed pumpkin or sweet potato or yam.

Vinegar String Beans

ITAK GURGUR or often called Pancasila cake because this cake is shaped by gripping with five fingers. "Itak" in Batak language means rice milled traditionally, "Gurgur" means burning / scalding. Thus, itak gurgur can be thought of as a food for encouragement.Itak Gurgur is usually made on certain occasions in Batak, such as when mutual aid is needed, like when raising a pillar of the house. Itak gurgur is made of very simple ingredients, namely rice pounded into flour.As already mentioned earlier (in the Pohulpohul recipe), that both of these cakes are similar but have some differences. The information obtained from various sources, one of which is from Restawati Manurung in an undergraduate thesis entitled : Descriptive Study and Musicological Gondang Sabangunan in Mardebata Ceremony.HOW TO MAKE Rice Flour: soak the rice overnight or 12 hours, then drain. Air dry, then mash or blend in a chopper/grinder or food processor. Sift, then steam or roast for 20 minutes. Cool, and it's ready to be processed into itak gurgur. Pandan leaves are used when steaming/roasting flour.TIPS : Because the flour is basically cooked, after mixing the ingredients... Itak Gurgur can be directly eaten. The use of hot water in the recipe below is used when using roasted flour, but if using a steamed flour the hot water is not needed (because steamed flour is already moist, making it easier when mixing --- do when fresh out of the steamer and still in warm).

Bolu or kue bolu (English : cake) is a cake made of flour (usually wheat flour), sugar, and eggs. Kue bolu and the cake is generally done by roasted in the oven, but here it is cooked by steaming. So that's the name BOLU KUKUS (Steamed Sponge Cake).In Indonesia there are some flours that are often used , including :1. Tepung TERIGU - is a powder/fine powder derived from wheat grain, and used as the base material for making cakes, noodles, bread, and pasta. The word "terigu" in Indonesian was adapted from the Portuguese "trigo" meaning wheat. Flour bread contains protein in the form of gluten, which plays a role in determining the resilience of food made from wheat .2. Tepung BERAS, flour made from rice.3. Tepung KETAN, flour made from glutinous rice.But in general what is often used is wheat flour. Now, let's look at the basic recipe of cooking STEAMED SPONGE CAKE .This is actually not a new recipe, because I have shared on FB. Very easy to make, so let's try...

Long Xuyen Broken Rice features braised pork and eggs, cut into small pieces, which sets it apart from Saigon-style broken rice.

Rondho/Rondo Royal or Monyos is one of the typical Jepara traditional snack made of rice flour filled with TAPE and cooked, especially if presented still warm taste it'll be more delicious. A blend of sweet and sour taste of the TAPE and the saltiness of rice flour is very pronounced in this rondho royal, also crispiness on the outside and tenderness on the inside give nice texture while enjoying it. In the cooking process, the TAPE that is in use is cassava instead of sticky tape.It remains unclear origin of the name of the royal rondo, but if we observe from the rondho royal word we can slightly understand the meaning. RONDHO in the Java language can be interpreted widow, and ROYAL can be interpreted luxury. So that could mean "luxury widow". Maybe once the food is found by a luxurious widow so called Rondho Royal.But in the Java language, said RONDO can be taken from the word "rodo^ / rada^" or "mondo" which means "almost/slightly resembles”. So Rondo Royal can be interpreted "little luxury". Maybe once, this food is a food that is luxurious for the people --- first Dutch era, many snacks that may not be affordable for people to make (such Bitterballen, Croquete, Poffertjes, Oliebollen and others).The name is still a mystery, and it remains unclear origins, but the name is exactly the uniqueness in traditional food of this one that makes people’s become curious when heard it and wanted to try a bite. In Jepara southern part, these foods are also often called "MONYOS", but in other areas there is also a call "FRIED TAPE".Way of making this recipe is very easy and can be practiced with the children at home, and for the following ingredients I could make as much as 20 dots dough.