A popular breakfast or snack, these bowl-shaped pancakes are made from fermented rice flour batter and topped with an egg.
Ingredients:
- 2 cups rice flour
- 1/2 cup coconut milk
- 1/2 cup water
- 1/2 tsp active dry yeast
- 1 tbsp sugar
- 1/2 tsp salt
- 1 egg for each hopper
- Oil for greasing the pan
Instructions:
- In a bowl, mix rice flour, yeast, sugar, salt, and coconut milk. Add water gradually to form a batter of pancake consistency.
- Cover and let the batter ferment for 4-6 hours.
- Heat a small hopper pan or a non-stick wok. Grease lightly.
- Pour a ladleful of batter, swirl to coat the sides.
- Crack an egg into the center of the hopper.
- Cover and cook until the egg is set and the edges are crispy.
- Serve with curry or sambol.