👨‍🍳 Instructions

1. 1

   In a small bowl, combine yeast, sugar, and 1/4 cup warm water. Let it sit for 5-10 minutes until frothy.

2. 2

   In a large bowl, whisk together rice flour and salt.

   💡 Tip: Ensure no lumps in the flour.
3. 3

   Gradually add the warm coconut milk to the flour mixture, whisking continuously until a smooth, thin batter forms. It should have the consistency of thin pancake batter.

   💡 Tip: The batter should be pourable.
4. 4

   Stir in the activated yeast mixture into the batter. Cover the bowl with plastic wrap or a lid and let it ferment in a warm place for at least 8 hours, or until bubbly and slightly sour.

   💡 Tip: Fermentation time can vary based on room temperature.
5. 5

   Heat a non-stick hopper pan or a small, lightly-oiled skillet over medium heat. Swirl the pan to coat the bottom and sides.

   💡 Tip: A well-seasoned pan is crucial for easy release.
6. 6

   Pour a ladleful of batter into the hot pan and immediately swirl the pan to spread the batter thinly in a circular motion, creating a bowl shape.

   💡 Tip: Work quickly to create thin, lacy edges.
7. 7

   Once the edges start to crisp, crack an egg into the center of the hopper. Cover the pan and cook until the egg is set to your liking.

   💡 Tip: You can also cook the hopper without an egg.
8. 8

   Gently fold the sides of the hopper inwards to form a bowl shape around the egg. Cook for another minute until the egg is done.

9. 9

   Carefully remove the hopper from the pan and serve immediately.

   💡 Tip: Serve with sambols, curries, or seeni sambol.