Egg Hoppers (Sri Lankan Appam)
Sri Lankan hoppers are bowl-shaped crepes made from a fermented rice-flour-and-coconut-milk batter, cooked in a small wok until the edges are lacy and crisp while the bottom stays soft. An egg cracked into the center during cooking turns it into an egg hopper — the egg steams in the concave center while the batter sets around it. Extraordinary texture.
Instructions
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Prepare the batter (ideally 4 to 8 hours ahead or overnight): Dissolve yeast and sugar in warm water. Let stand 5 minutes until foamy. In a bowl, mix rice flour and salt. Add the yeast mixture and coconut milk. Whisk until smooth — the batter should be the consistency of thin crepe batter. Cover and leave at room temperature to ferment for at least 4 hours.
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When ready to cook, stir the batter. If it has thickened too much, thin with a tablespoon or two of water.
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Heat a small wok or hopper pan over medium heat. Brush lightly with coconut oil.
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Pour about 1/3 cup of batter into the center. Immediately swirl the pan so the batter coats the sides thinly while pooling thicker in the center.
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Crack an egg into the center of the hopper. Cover and cook for 2 to 3 minutes until the edges are golden and lacy, the bottom is set, and the egg white is cooked but the yolk is still runny.
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Use a thin spatula to gently lift the hopper out of the pan. Serve immediately with a spicy sambol or curry on the side.