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1. soak rice
in water overnight or until soft
2. Add yeast
and sugar into lukewarm water and set aside.
3. Drain water
from cooked rice.
4. Blend the
soaked rice, milk and cooked rice in a blender until thick and creamy
(The consistency should be that of thick cream).
5. Transfer
into a bowl and add the foamy yeast mixture. Mix well.
6. Close and
leave in a warm place for at least 6 hrs.
7. Add thin
warm coconut milk to the thick batter while stirring (The consistency
of the batter should be similar to pan-cake batter).
8. Add salt to taste.
9. Pour spoon
fulls of the batter into heated, greased hopper-pan (or you can use a
wok, which is similar in shape to a hopper-pan)
10. make sure
that the inside of the pan is well covered with the batter.
11. Close with
lid and cook until done.
12.To make egg
hoppers, cover the inside of the pan with the batter by swirling the
batter around the pan in the same way as for the plain and then
cracking an egg into the centre, again close with lid and cook until done.
The
combination of plain and egg Hoppers are delicious when served with
sambal or curry.
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