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Hoppers

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Growing up in Sri Lanka, hoppers were a household staple for Dr. Yum's mom, "Chi Chi." She recalls sitting on the floor and watching while her own grandmother cooked hoppers over a wood stove, and eating them, of course! Here in the United States, Chi Chi makes hoppers to carry on the family tradition. You can watch hoppers being made and get a tutorial on the technique in this video! Usually, hoppers are eaten with curry. They can also be a great option for breakfast. Most people today buy hoppers, but you just can't beat homemade! Hoppers are best eaten with your hands, breaking off pieces to dip in curry or whatever else you are eating them with.

Ingredients

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2 cups jasmine rice

jasmine rice

cups

½ cup water

water

cup

1½ teaspoon active dry yeast

active dry yeast

1½

teaspoon

1½ tablespoons sugar

sugar

1½

tablespoons

1-15 ounce can coconut milk

coconut milk

1-15

ounce can

1 egg, well beaten

eggs

well beaten

1 tablespoon all-purpose flour

all-purpose flour

tablespoon

1 teaspoon butter, melted

butter

teaspoon

melted

1½ teaspoons salt

salt

1½

teaspoons

Method

Soak rice in water for 5-6 hours. Rinse well. Place in a blender, add water, and thoroughly blend. Move rice batter to a bowl and combine with yeast and sugar. Cover with a clean dish towel and leave for 3-4 hours for the rice batter to rise.

When ready to cook, add coconut milk, egg, flour, melted butter, and salt to the rice batter. Mix well. Using a small ladle, add batter to small wok. Rotate wok to get a thin coating of batter all the way up the sides. There will be more batter in the bottom of the wok, the edges should be crepe-like. Cover and check after a few minutes to see if edges are lightly browned. If so, slide the hopper onto a serving plate and repeat. Serve with curry or other favorite dish!

Prep time

10 hours

Cook time

2 minutes per hopper

Yields/Serves:

20 hoppers