- 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
- 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 placefor 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.
