Sri Lankan Egg Hoppers

– courtesy Whole Foods Market

Sri Lankan Egg Hoppers
These crepe-like “bowls” are a popular street food in Sri Lanka. Made from rice flour and coconut milk, the crisp hoppers form edible bowls for simply cooked eggs. Serve with a spicy chilli sauce, chutney and fresh herbs.

3 tbsp warm water (about 110°F)
1 tsp active dry yeast
1 ½ cups rice flour
1 tsp sugar
½ tsp fine sea salt, divided
1 (13.5-oz) can light coconut milk
4 large eggs

Place warm water in a small bowl and add yeast. Let yeast dissolve, about 5 minutes.

Meanwhile, in a large bowl, combine flour, sugar and ¼ teaspoon of the salt.

Add yeast mixture and coconut milk to flour mixture and whisk until blended.

Cover and let rise 2 hours. Whisk to deflate.

Heat an 8-inch nonstick skillet overmedium heat.

Add ½ cup batter and swirl to coat pan, including sides. Cook 1 minute to set.

Crack egg in centre. Cover skillet and cook 2 to 3 minutes or until egg and hopper (crepe) are cooked through.

with a pinch of the remaining salt.

Remove and repeat with remaining ingredients. Serve immediately. Serves 4