Sri Lankan Egg hoppers

Step 1

Add yeast and sugar to lukewarm water and let rest for 20 minutes to activate.

Step 2

Place rice flour in a large bowl and form a well to add the activated yeast mix.

Step 3

Add 400ml of coconut milk and stir.

Step 4

Slowly add remaining light coconut milk, stirring constantly until the mixture forms a smooth batter. (Note: to get a good pouring consistency you may need to add up to a ½ cup of water.)

Step 5

Cover bowl with a tea towel and let stand in a warm place for approximately 90 minutes to double in size.

Step 6

When you’re ready to cook, stir whisked eggwhites into coconut mixture and add salt.

Step 7

Heat hopper pan over a medium heat and add a ladleful of the mixture, and swirl to evenly coat sides of pan.

Step 8

Add an egg and cover with lid.