Hoppers

Ingredients

• 300 g rice flour
• 200 ml coconut milk
• 100 ml coconut waterSubstitute: water
• 1 tsp dry yeast
• 1 tsp sugar
• 4 whole eggs
• 1 tsp salt
• 2 tbsp coconut oil

Instructions

1. 1

   Dissolve yeast and sugar in warm coconut water, let bloom 10 minutes.

2. 2

   Mix rice flour with coconut milk, yeast mixture, and salt to form a thin, pourable batter.

3. 3

   Cover and let ferment at room temperature for 8 hours or overnight until bubbly and slightly sour.

4. 4

   Heat a small wok-shaped hopper pan over medium heat. Add a little coconut oil.

5. 5

   Pour a ladleful of batter and swirl the pan to coat the sides thinly while pooling batter at the bottom.

6. 6

   For egg hoppers, crack an egg into the center. Cover and cook 3-4 minutes until edges are crispy and egg is just set.

7. 7

   Serve with lunu miris (onion and chili relish) and coconut sambol.