Emily Dobbs’ Egg Hopper
The Humble Hopper. 'Fermented pancake made with coconut milk and rice flour'. Traditionally, egg and plain hoppers are served at breakfast or as a street-food snack in the towns of Sri Lanka. Tear and enjoy!
To make the hopper batter, combine dried yeast, sugar and coconut milk. Set aside for 30 minutes to allow the sugar and yeast to react and ferment.
After this time, add the flour, salt, bicarbonate of soda, and fizzy water and stir into a pancake batter. Let sit for 10-15 minutes.
Oil your hopper pan, and heat the pan to a medium temperature.
Pour a ladle full of your batter into your pre-heated pan, swirl around whilst holding each handle, pour out any excess batter and place back on the heat.
Crack your egg in the middle and place the lid on the hopper pan.
Steam your egg hopper on a medium heat for 2-3 minutes.
Once cooked, carefully remove from the heat and turn out onto a plate, ready to eat.
Season as desired and enjoy!
20g dried yeast
400ml coconut milk
1 tbsp caster sugar
300g red (or white) rice flour, sifted
300g tapioca flour and 200g trisol
400g coconut milk
1tsp bicarbonate of soda, sifted
Around 500ml fizzy water
1 Clarence Court hen egg