Hoppers
Bowl-shaped fermented rice pancakes, lacy at the rim.
Ingredients
- 2 cups Rice flour
- 1½ cups Coconut milk
- 1 tsp Yeast
- 1 tbsp Sugar
- 1 tsp Salt
- ½ cup Water
- 4 Eggs
Method
- Make the batter — Whisk the rice flour, coconut milk, yeast, sugar, salt and water into a thin batter.
- Ferment — Cover and leave 6 to 8 hours until bubbly and slightly sour.
- Heat the pan — Heat a small deep bowl-shaped pan and oil it lightly.
- Swirl — Pour in a ladle of batter and immediately swirl the pan so the batter coats the sides thinly.
- Cook covered — Cover and cook 4 minutes — the centre stays soft while the edges turn crisp and lacy.
- Egg hopper — For an egg hopper, crack an egg into the centre before covering.
- Hoppers are ready — Lift out carefully and serve with sambol and curry.