Hoppers

Ingredients
1 tsp yeast granules
2 tbsp + 1 tsp sugar
1/4 tsp salt
2/3 + 1/4 cups coconut cream
2 cups rice flour

Method

• Mix the yeast granules in 1 tsp sugar and the salt in half cup of warm water and leave for 15 minutes until frothy.

• Mix 2/3 cups of coconut cream and 1 cup of water. Put the rice flour into a large bowl and add the yeast mixture.

• Next add the diluted coconut cream, little at a time to make a batter like pancake batter. If more liquid is needed, add more water.

• Now cover the bowl with a wet cloth and leave for about eight  hours in a warm place. The batter should rise to double the original amount.

• Finally before preparation, mix 1/4 cup coconut cream and 2 tbsp sugar and stir well. If more liquid is needed, add more water.

• Soak a small piece of cloth in oil and a saucer.

• Heat the pan on medium. When hot rub the pan thoroughly with the oiled-cloth. Add about 3 tbsp of the batter to the pan and turn the pan so that the batter sticks to the sides of the pan.

• Cover and cook for about a minute under low-medium heat. Use a butter knife to loosen the edges of the hopper and serve hot.

• Note: If the hoppers difficult to remove from the pan, add a beaten egg to the batter and stir well. It is best to keep this pan solely for the purposes of making hoppers