Dairy & Nut-Free Egg Hopper with Seeni Sambol

Ingredients

• 1 cup Rice Flour
• 2 cups Water
• 1/2 cup Coconut Milk
• 4 each Eggs
• 2 tablespoons Vegetable Oil
• 1 cup Seeni Sambol
• 1/2 teaspoon Salt

Instructions

1. 1In a medium bowl, whisk together the 1 cup Rice Flour, 2 cups Water, and 1/2 cup Coconut Milk until you have a smooth batter with no lumps. Stir in the 1/2 teaspoon Salt.
2. 2Place a small hopper pan or a small non-stick skillet over medium heat, which is about 350°F (175°C). Add 1 tablespoon of the 2 tablespoons Vegetable Oil to the pan and let it heat up for about 30 seconds.
3. 3Pour about 1/2 cup of the batter into the hot, oiled pan. Immediately tilt and swirl the pan to spread the batter thinly and evenly up the sides, forming a bowl shape. This should take about 15 seconds.
4. 4Carefully crack 1 Egg into the center of the batter-filled pan. Sprinkle the egg with a tiny pinch of salt, if desired (salt is already in the batter).
5. 5Cover the pan with a lid or a large plate. Cook for 5 to 7 minutes, or until the egg white is completely set and the edges of the hopper look golden brown and slightly crispy. The center of the egg yolk should still be a little runny.
6. 6While the hopper cooks, heat the remaining 1 tablespoon of Vegetable Oil in a separate small non-stick skillet over medium heat (350°F/175°C) for about 30 seconds.
7. 7Add the 1 cup Seeni Sambol to the second skillet and stir it around for 1 to 2 minutes until it is warmed through. Be careful not to burn it.
8. 8Slide the cooked hopper onto a plate. Spoon the warmed 1 cup Seeni Sambol alongside the hopper. Repeat steps 2 through 7 three more times to make a total of 4 hoppers, adding a tiny bit more oil to the pan for each new hopper if needed.

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