The Sri Lankan Egg Hopper to have you “Hopping Mad” in a Nice Way!

The Sri Lankan egg hopper, which is much like a savoury crepe with a soft boiled egg in the middle. It goes well with caramelized onions, toasted coconut, meat and some Sri Lankan spices, and diners are encouraged to eat it like a taco! 

The batter is easy to prepare but, you need a proper hopper pan. So get yours directly from Sri Lanka, or they are easily available online!

Ingredients
2 cups rice flour
1/2 cup granulated sugar
1 1/2 cups coconut milk
3/4 cup water
1 tablespoon dry active yeast
1 1/2 teaspoons warm water
1 teaspoon sugar
3/4 cup cooked basmati rice
1 1/2 cups coconut milk
fresh eggs

Directions For the egg hopper

• Combine the first four ingredients (flour, sugar, coconut milk and water) in a large mixing bowl and set aside. In a separate container, put the yeast in the warm-water sugar mixture until it triples in volume, about 10 minutes.
• Blend the rice and remaining coconut milk in a commercial blender at high speed to form a thick paste. Combine the yeast mixture and contents from the blender with the other ingredients. Using a whisk, stir until no lumps of flour remain. Place in an oven with the pilot light on for about three hours. The mixture should double in size.
• Heat hopper pan over medium-high heat. Swirl batter in the pan and crack an egg in the middle. Cover and let cook for 2 or 3 minutes. Loosen hopper with a spatula on the sides, and add pepper and salt and serve.

Your end result should resemble the picture of the cooked hopper above. Just so you know you’ve got it right - good luck 🍀

Columbus Tours (Pvt) Ltd.
No. 06, Tickell Road, Colombo 08, Sri Lanka.
http://www.columbustourssrilanka.com/

Website: www.theholidayandtravelmagazine.blogspot.com.au