According to the queen of Asian cooking in Australia, Charmaine Solomon, string hoppers are infernally difficult to make as the flour they're made from has to be steamed first, then made into a ...

Ever had a Sri Lankan hopper? You’re never likely to forget ’em. To the uninitiated, they are a concave rice flour and coconut crêpe, crisp-shelled and light/spongy at the same time – not ...