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.
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Ingredients
Food
Amt
Units
Prep
Notes
2 cups
jasmine rice
jasmine rice
2
cups
½ cup
water
water
½
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
1
well beaten
1 tablespoon
all-purpose flour
all-purpose flour
1
tablespoon
1 teaspoon
butter, melted
butter
1
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
Contains Dairy, Contains Eggs, Contains Wheat
Yum Ratings
Printed from:
https://recipes.doctoryum.org/en/recipes/hoppers-27503
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