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 you 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