Egg Hopper (Appa) with Katta Sambol

Instructions

1. 1In a medium bowl, combine the 1 cup Rice Flour, 2 cups Coconut Milk, 1 teaspoon Sugar, and 0.5 teaspoon Salt. Whisk until smooth. Let this batter rest for 30 minutes.
2. 2Heat an appa pan or a small non-stick pan over medium-high heat. The pan is ready when a drop of water sizzles and evaporates immediately. If you have a thermometer, aim for 190°C.
3. 3Pour about 1/4 cup of the rested batter into the hot pan. Immediately tilt and swirl the pan to spread the batter thinly and evenly up the sides, creating a bowl shape. Cook for 1 to 2 minutes until the edges begin to look dry and slightly crispy.
4. 4Carefully crack 1 large Egg into the center of the hopper, inside the cooked batter.
5. 5Cover the pan with a lid and continue to cook for 3 to 5 minutes, or until the egg white is completely set and the edges of the hopper are golden brown and crisp. The yolk should still be runny, or cooked to your preference.
6. 6Carefully slide the finished hopper out of the pan onto a plate. Repeat steps 3 through 5 with the remaining batter and 3 large Eggs, adding a tiny bit more oil to the pan between each hopper if needed to prevent sticking.
7. 7Serve the hot hoppers immediately with the 1 cup Katta Sambol on the side.

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