Idiyappam with Sweetened Coconut Milk

About This Dish

Idiyappam — also called string hoppers — are pressed rice noodles steamed into delicate, lacy discs. Served with fresh coconut milk sweetened with a little sugar, this is one of Kerala's lightest and most elegant breakfasts. The combination is deeply refreshing.

Ingredients

For the Idiyappam:

• 2 cups rice flour (fine)
• 1¼ cups boiling water
• 1 tsp coconut oil
• Salt to taste

For the Sweetened Coconut Milk:

• 2 cups fresh grated coconut
• 1½ cups warm water
• 2 tsp sugar · A pinch of salt

Method

Preparing the Dough

1. Mix rice flour and salt in a large bowl. Add coconut oil.
2. Gradually pour in boiling water while stirring, then knead until smooth and pliable.
3. The dough should not be sticky or crumbly. Add hot water a tablespoon at a time if too dry.

Pressing the Idiyappam

1. Grease the idiyappam press and steamer plates with coconut oil.
2. Fill the press with dough and press onto greased plates in a circular motion to form noodle nests.
3. Steam for 8–10 minutes until noodles turn slightly translucent.
4. Serve while hot.

Making Fresh Coconut Milk

1. Blend grated coconut with warm water for 2 minutes.
2. Strain through a fine mesh, squeezing out all liquid. This is the rich first extract.
3. Stir in sugar and a pinch of salt.

Serving

Pour sweetened coconut milk generously over 2–3 idiyappam nests. Serve immediately — idiyappam does not reheat well.

Tips

• Use fine rice flour for the smoothest texture.
• Keep unused dough covered with a damp cloth so it doesn't dry out.
• Freshly pressed coconut milk is incomparably better than canned.