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.
15m prep + 20m cook4 servings
Contains eggSOY-free
250 cal|8g protein|30g carbs|10g fat|2g fiber
Ingredients
- 1 cup Rice flour
- 1.5 cups Coconut milk
- 1 tsp Sugar
- 0.5 tsp Salt
- 4 large Eggs
- 1 tbsp Coconut oil
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.
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