Hoppers
A bowl-shaped pancake made with fermented rice flour and coconut milk.
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Servings: 6 hoppers
Calories: 138kcal
Ingredients
- 200 g white rice (soaked)
- 50 g cooked white rice
- 120 ml thick coconut milk
- 1 tsp sugar
- 1/2 tsp instant dry yeast
- 1/4 tsp salt
- 60-80 ml water
- neutral oil for greasing the pan
Instructions
- Rinse the raw rice thoroughly, then soak in water for 4 hours.
- Drain and blend the soaked rice with the cooked rice, yeast, sugar, and 60 ml water until smooth.
- Pour the batter into a large bowl. Add coconut milk and salt. Mix well.
- Cover and ferment at room temperature for 8–12 hours, or overnight, until the batter is bubbly and slightly risen.
- The consistency should be like pancake batter—slightly thick but pourable. Add a bit more water if needed (up to 20 ml).
- Heat a small non-stick wok or hopper pan over medium heat. Lightly grease with oil.
- Pour in about 80 ml (1/3 cup) of batter. Quickly swirl the pan to coat the sides thinly, letting the rest pool in the center.
- Cover with a lid and steam-cook for 2–3 minutes, until the edges are crisp and the center is just set.
- Gently remove and serve warm. Repeat for remaining batter.
Notes
💡 Notes:
🧊 Storage:
- Use warm (not hot) water when blending to help the yeast activate.
- The pan must be well-heated before pouring batter for proper swirling and shape.
- For egg hoppers, crack an egg into the center before covering and cooking.
- Serve with coconut sambol, lunu miris, or Sri Lankan dal curry.
🧊 Storage:
- Best enjoyed fresh.
- Fermented batter can be refrigerated up to 2 days. Let it come to room temperature before use.
Nutrition
Calories: 138kcal | Carbohydrates: 123.2g | Protein: 2.3g | Fat: 3.8g