Egg hoppers

Egg hoppers

appam

By
From
S is for Sri Lankan
Serves
6
Photographer
Kim Lightbody

Ingredients

Quantity Ingredient
400ml coconut water at room temperature
1 1/2 teaspoon fast-action dried yeast
1/2 teaspoon sugar
300g rice flour
60ml coconut milk
1/2 teaspoon salt
6 teaspoons vegetable oil
6 eggs

Method

  1. Mix the coconut water, yeast and sugar, then pour into the flour. Mix well, cover and leave to rise for 8 hours, or overnight at room temperature.
  2. Just before you are ready to make the hoppers, stir through the coconut milk, salt and enough water to make a thin pancake batter, about the consistency of double cream.
  3. Pour 1 teaspoon of oil into a small, non-stick frying pan (or hopper pan) and heat on a medium heat.
  4. Pour in enough batter to just cover the base. Swirl the pan quickly to bring the batter up over the sides. Crack in an egg, and cook for 5 minutes on a medium heat until the base is golden and crispy. Repeat with the remaining batter and eggs. Serve immediately with the coconut sambol.
  5. If you don’t have a hopper pan you will need a very good non-stick pan or small wok.
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