Egg Hoppers
Crispy bowl-shaped Sri Lankan rice flour pancakes with egg.
- prep 15 min
- cook 15 min
- total 30 min
- serves 4
- intermediate
Ingredients
- 250 g rice flour
- 400 ml coconut milk
- 7 g yeast
- 1 tbsp sugar
- 4 pcs egg
- 1 tsp salt
Steps
- Mix rice flour, coconut milk, yeast, and sugar.
- Rest 2 hours.
- Pour batter into small hot wok and swirl up sides.
- Crack egg in center, cover and cook.
- Serve with sambal.
≈ 320 kcal · 10 g protein · 42 g carbs · 12 g fat — per serving, estimate