Hoppers

Ingredients

• 3 cups (700 ml) rice flour
• 2.5 cups (640 ml) coconut milk
• 1 tsp (5 ml) sugar
• 1 tsp (5 ml) dry active yeast
• 1/4 cup (60 ml) warm water
• 1 tsp (5 ml) salt
• Vegetable oil (2-3 drops per hopper)
• Eggs (optional, 0–2 per person by preference)

Method

• Mix yeast, sugar, and warm water together.
• Add the yeast mixture to rice flour and salt.
• Add coconut milk to the mixture
• Cover the bowl and let rise.
• Heat a pan over medium heat.
• Add a small amount of oil to the pan.
• Add a ladle-full of batter and swirl it around the pan. ( If the batter is too thick and won’t leave the center of the pan when you twirl, stir 1/2 cup (120 mL) coconut milk or water into the batter before making your next hopper. )
• Crack an egg over the center of the hopper (optional).
• Cover and cook until the edges brown.
• Remove from the pan carefully.
• Cook remaining batter the same way.
• Serve hot for breakfast or dinner.