INGREDIENTS
2 cups white long grain Rice
3/4 cup THICK Coconut milk or Evaporated milk
1 tbs Cooked white Rice
1 tsp dry Yeast
1/2 tsp Sugar
2 tbs lucke warm water
1-2 cups THIN Coconut milk or diluted Evap.
milk Eggs
METHOD:
- Soak rice in water overnight (or until soft).
- Add yeast and sugar into luke warm water
and set aside.
- Drain water from cooked rice.
- Blend the soaked rice, milk and cooked rice
in a blender until thick and creamy (The consistancy should be that of
thick cream).
- Transfer into a bowl and add the foamy yeast
mixture. Mix well.
- Close and leave in a warm place for at least
6 hrs.
- Add thin warm coconut (or diluted evap.
milk) to the thick batter while stirring (The consistancy of the batter
should be similar to pan-cake batter).
- Add salt to taste.
- Pour spoon fuls into heated, greased hopper-pan
(Can experiment with a Chinese wok, which is similar in shape to a hopper-pan).
- Make sure that the inside of the pan is
well covered with the batter.
- Close with lid and cook until done.
- To make egg hoppers, cover the inside of
the pan with the batter by swerling it (same as before) and then crack-drop
an egg to the center, close with lid and cook until done. The combination
of plain and egg Hoppers are delicious when served with sambol or curry.
