Sri Lankan Egg Hoppers
Sri Lankan Egg Hoppers
- Preparation time 120 mins
- Serves 4 people
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Hoppers – the traditional Sri Lankan street food you can now make at home.
As a staple of sub-continent cuisine, hoppers come in many forms. And we've teamed up with the renowned Adam Liaw to lead you through a cracking recipe in how to make an egg hopper – a mouthwatering crepe with a soft-boiled egg in the centre.
Accompanied by coconut milk, dhal and a fiery sambol – it's the appetizing flavour bomb you'll be savouring from now on.
Ingredients
7g (one sachet) dry yeast
2 cups rice flour
1 cup coconut milk
1 tsp sugar
½ tsp salt
canola oil, for greasing
8 eggs
salt and black pepper, to season
Method
- Bloom the yeast in about ½ cup of warm water for about 5 minutes. Combine the rice flour, coconut milk and sugar in a large bowl and add in the bloomed yeast. Whisk until the batter is smooth, then add extra warm water until the mixture is the consistency of thickened cream. Cover with a tea towel and set aside in a warm place for 1 hour.
- Whisk in the salt, and add extra water (if needed) until the batter is the consistency of pouring cream.
- Heat a small frying pan, wok or hopper pan over medium heat and rub with a paper towel soaked in oil. Add about ¼ cup of the hopper batter to the pan and swirl to coat the pan. Crack an egg into the middle and cover the pan. Cook for about 3-4 minutes, then season with salt and pepper. Repeat for the remaining batter. Remove the hopper from the pan and serve with dhal and Sri Lankan sambols.