How To Make A Sri Lankan Egg Hopper

• 2 cups rice flour
• 1/2 cup granulated sugar
• 1 1/2 cups coconut milk
• 3/4 cup water
• 1 tablespoon dry active yeast
• 1 1/2 teaspoons warm water
• 1 teaspoon sugar
• 3/4 cup cooked basmati rice
• 1 1/2 cups coconut milk
• fresh eggs

• Combine the first four ingredients (flour, sugar, coconut milk and water) in a large mixing bowl and set aside. In a separate container, proof the yeast in the warm-water sugar mixture until it triples in volume, about 10 minutes.
• Blend the rice and remaining coconut milk in a commercial blender at high speed to form a thick paste. Combine the yeast mixture and contents from the blender with the other ingredients. Using a whisk, stir until no lumps of flour remain. Place in an oven with the pilot light on for about three hours. The mixture should double in size.
• Heat hopper pan over medium-high heat. Swirl batter in the pan and crack an egg in the middle. Cover and let cook for 2 or 3 minutes. Loosen hopper with a knife and serve.

BRIAN FERNANDO

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