Sri Lankan Egg Hoppers
Bowl-shaped pancakes made from fermented rice flour and coconut milk, with an egg cooked inside. A Sri Lankan breakfast or lunch staple.
Ingredients
- 1 cup Rice flour
- 1.5 cups Coconut milk
- 1 tsp Sugar
- 0.5 tsp Salt
- 4 large Eggs
- 1 tbsp Coconut oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, combine rice flour, coconut milk, sugar, and salt. Mix well to form a smooth batter. Let it rest for at least 2 hours, or preferably overnight, for fermentation.
- 2Heat a hopper pan or small non-stick pan over medium heat. Brush with coconut oil.
- 3Pour about 1/2 cup of batter into the pan and swirl to coat the sides, forming a bowl shape.
- 4Crack an egg into the center of the hopper.
- 5Cover the pan and cook for 5-7 minutes, or until the hopper is cooked through and the egg is set.
- 6Remove the egg hopper from the pan and serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Related Guides
Cooking with a packaged ingredient?
Paste the current ingredient list and see the exact allergen terms the checker recognises. Always verify the package in front of you.
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.