081e Hopper Bread



500 g Rice Flour

100 g Plain Flour

7 g Fermipan (Yeast)

200 ml Coconut Milk

275 ml Warm Water

1 tbsp. Sugar

1/2 tsp. Salt


Sift the rice flour, plain flour and salt into large bowl. Stir in the sugar and easy blend dried yeast. Make a well in the centre and add the coconut milk. Slowly add enough warm water to make a thin batter. Cover and leave to rest for an hour.

Brush oil in a frying wok. When hot, pour in 1/3 cup of batter, swirling the frying wok so that the batter spread evenly. Cooked over medium-high heat until the top of the batter is set and the bottom turn golden brown, about 2 - 3 minutes.

If you like take one egg, poach in the middle of the medium cooked of the batter and cook a few minutes longer, then transfer to a serving disk.

Repeat until the batter is used up.

Serve with spiced 'lady's finger' eggplant.