Sri Lankan Egg Hoppers
An all-in-one breakfast or an accompaniment to dinner - egg hoppers are a staple in Sri Lankan cuisine. It is essentially a nested egg in a coconut milk and rice-based crispy crepe.
7g (one sachet) dry yeast
2 cups rice flour
1 cup coconut milk
1 tsp sugar
½ tsp salt
canola oil, for greasing
salt and black pepper, to season
- 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.
Adam Liaw has put together a collection of recipes for World Egg Day 2020 to help Australians celebrate the deliciousness of eggs in all its forms. For the full collection click here.