Egg Hoppers (Appa) with Pol Sambol

Ingredients

• 1 cup Rice Flour
• 1.5 cups Coconut Milk
• 1 tsp Sugar
• 0.5 tsp Salt
• 4 large Eggs
• 1 cup Grated Coconut
• 0.5 medium Red Onion
• 1 tsp Chili Flakes
• 1 tbsp Lime Juice

Instructions

1. 1In a bowl, whisk together the 1 cup Rice Flour, 1.5 cups Coconut Milk, 1 tsp Sugar, and 0.5 tsp Salt until the mixture is completely smooth. Cover the bowl and let the batter rest for 15 minutes to allow it to thicken slightly.
2. 2Place a small hopper pan or a 7-8 inch non-stick skillet over medium heat. Heat the pan to 350°F (175°C). Lightly grease the pan with a tiny amount of oil (if you have a non-stick pan, you may not need any).
3. 3Pour about 1/4 cup of the rested batter into the heated pan. Immediately swirl the pan to spread the batter thinly and evenly across the bottom, creating a bowl shape.
4. 4Carefully crack one of the 4 large Eggs into the center of the batter in the pan. Cover the pan with a lid and cook for 3-4 minutes. The edges of the hopper should become golden brown and crispy, and the egg white should be fully set while the yolk is cooked to your preference.
5. 5While the hoppers are cooking, prepare the pol sambol. In a separate bowl, combine the 1 cup Grated Coconut, 0.5 medium Red Onion (finely chopped), 1 tsp Chili Flakes, 1 tbsp Lime Juice, and a pinch of salt. Mix all the ingredients together thoroughly with a fork until well combined.
6. 6Remove the cooked hopper from the pan. Repeat steps 3 and 4 with the remaining batter and eggs to make the other three hoppers, greasing the pan lightly between each one if necessary.
7. 7Serve the 4 Egg Hoppers immediately with the prepared pol sambol on the side.

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