Egg Hopper [0000861]

Ingredients:

1 1/2 cups rice flour
1/2 cup coconut milk
1 1/2 cups water
1/2 teaspoon active dry yeast
1/2 teaspoon sugar
1/2 teaspoon salt
4 large eggs
Cooking oil (for greasing the pan)
Sambal or your preferred spicy condiment (optional, for serving)

Instructions:

In a small bowl, mix the active dry yeast, sugar, and 1/4 cup of lukewarm water. Allow it to sit for about 10 minutes, or until it becomes frothy.

In a larger mixing bowl, combine the rice flour, coconut milk, remaining 1 1/4 cups of water, and the yeast mixture. Stir well until you have a smooth batter. Add more water if needed to achieve a thin pancake batter consistency. Add salt and mix thoroughly. Let the batter rest for at least 2 hours or overnight to ferment. The batter will bubble and develop a slight tangy flavor.

Heat a non-stick skillet or a hopper pan over medium-high heat. Grease it lightly with a small amount of cooking oil.

Pour a ladleful of the batter into the center of the pan and quickly swirl it around to coat the bottom evenly. The edges should be thinner than the center.

Crack an egg into the center of the hopper. Cover the pan with a lid and cook for about 2-3 minutes, or until the edges of the hopper become crispy, and the egg is cooked to your desired level (runny yolk or fully set).

Use a spatula to carefully remove the hopper from the pan and transfer it to a plate. Repeat the process for the remaining batter and eggs.

Serve your Sri Lankan egg hoppers hot, with sambal or your preferred spicy condiment on the side if desired.

These gluten-free Sri Lankan egg hoppers are a delicious and unique breakfast or snack option. Enjoy their crispy edges and the creamy goodness of the egg in the center!