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Ingredients:

  • 480 ml (2 cups) white long grain Rice
  • 180 ml (3/4 cup) THICK Coconut milk
  • 1 Tbsp Cooked white Rice
  • 1 tsp dry Yeast
  • 1/2 tsp Sugar
  • 2 Tbsp luke-warm water
  • 240-480 ml (1-2 cups) THIN Coconut milk 
  • Eggs


Method:

  1. Soak rice in water overnight (or until soft).  
  2. Add yeast and sugar into luke warm water and set aside. 
  3. Drain water from cooked rice.
  4. Blend the soaked rice, milk and cooked rice in a blender until thick and creamy (The consistency should be that of thick cream).
  5. Transfer into a bowl and add the foamy yeast mixture.  Mix well. 
  6. Close and leave in a warm place for at least 6 hrs. 
  7. Add thin warm coconut to the thick batter while stirring (The consistancy of the batter should be similar to pan-cake batter). 
  8. Add salt to taste. 
  9. Pour spoonfuls into heated, greased hopper-pan (Can experiment with a Chinese wok, which is similar in shape to a hopper-pan).
  10. Make sure that the inside of the pan is well covered with the batter.
  11. Close with lid and cook until done.
  12. To make egg hoppers, cover the inside of the pan with the batter by swirling it (same as before) and then crack-drop an egg to the center, close with lid and cook until done.
Hopper Pans can be bought online at www.lankandelight.com

How to Eat an Egg Hopper
http://childoftwentyfive.blogsome.com/2007/01/22/eating-your-hopper/

You need the following ingredients, one egg hopper and two regular hoppers, preferably both steaming slightly fresh off the stove. The other essential ingredients are a spicy parippu (or dhal) curry, redolent with turmeric and a whiff of garlic, a good sharp katta sambol and a meat curry of some sort. The poison I picked for myself today was a lovely, orangey prawn curry. What I like to do then is rip an end of the crispy shell and carefully, with surgical precision work the rip down to where the brown of the appa meets the gooey whiteness of the egg, glistening with minute salt crystals and spotted with black pepper. I then further this incision about half a centimeter into the egg white, take a right angle, a few more centimeters and then another right angle and up. This gives me a rectangular piece of hopper with a sliver of egg white which I then, with a pleased chuckle to myself, proceed to dip into the parippu, diluting the egg white into a dull yellow, brightening it up with a bit off the red katta sambol, wrapping the whole parcel around a curled up shrimp and popping the result into my mouth.