Egg Hoppers

Making Egg Hoppers

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1. Blend the cooked rice with 100 ml of the warm water until smooth — this helps the ferment and the texture.

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2. Mix the rice flour, yeast and sugar in a large bowl, then whisk in the rice paste and the rest of the warm water to a thick batter.

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3. Cover and leave at room temperature for 8 hours or overnight, until bubbly and smelling faintly sour.

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4. The next morning, whisk in the coconut milk, salt and bicarbonate of soda. The batter should be thin — like single cream. Add water if it is thicker.

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5. Heat a small bowl-shaped hopper pan or a small wok over medium heat and wipe it with coconut oil.

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6. Pour in a small ladleful, then immediately lift the pan and swirl it so the batter coats the sides in a thin film, leaving a thicker pool in the base.

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7. Crack an egg into the pool, cover, and cook 3 to 4 minutes, until the edges are lacy, crisp and lifting away and the egg white is set.

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8. Loosen the rim with a thin spatula and lift the whole hopper out in one piece.

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9. Repeat, wiping the pan with oil between each.

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10. Serve immediately with pol sambol and dhal.

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Related guides: Prep, cook and total time · Choosing rice.

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Notes for Getting It Right

• Thin batter, or you cannot swirl it up the sides.
• Cover the pan for the egg. It sets the white while the rim crisps.
• Eat them as they come out. Hoppers go soft within minutes.

If You're Missing Something

• If coconut is a problem, a cooking cream (dairy or plant-based) can stand in for the coconut milk in a sauce; the dish will lose the coconut flavour and taste noticeably different.

What to Serve with Egg Hoppers

• Pol sambol and lunu miris
• Dhal curry
• Strong milky tea

Keeping and Reheating

The batter keeps 2 days refrigerated and improves. Cook the hoppers to order.

Egg Hoppers: Questions and Answers

Egg Hoppers Nutrition Facts

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.

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