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Method:
Sprinkle yeast over warm water, stir to
dissolve, add sugar and leave for 10 minutes or so. If yeast
starts to froth it is active and you can proceed with the recipe.
If it has no reaction, start again with a fresh batch of yeast, or the
hoppers will not be a success. Put ground rice, rice flour and
salt into a large bowl. Make coconut milk, using milk instead of
water. When the first milk has been extracted, use the same
coconut and repeat the procedure with the water. Keep the two
extracts separate. Add yeast mixture to the first extract of
coconut milk and stir into the dry ingredients to form a smooth, thick
batter. Allow to stand overnight, or put in a warm (turned off)
oven for 1 hour until mixture rises and doubles in bulk. The
batter should be of a thick pouring consistency, but thin enough to
cover the sides of the pan with an almost transparent coating when the
batter is swirled. It will be necessary to add some of the
second extract of coconut. A little practice will tell you when
you have achieved the perfect consistency, and so much depends on the
absorbency of the flour that it is not possible to give an accurate
measurement. Heat the pan over low heat, rub the inside surface
with a piece of folded kitchen paper dipped in oil, and pour in a
small ladle of the batter. Immediately pick up the pan by both
handles, using pot holders, and swirl it around so that the batter
coats the pan for two thirds of the way up. Cover pan (any
saucepan cover that fits just inside the top edge will do) and cook on
very low heat for about 5 minutes. Lift lid and peep.
When upper edges begin to turn pale toasty color, the hopper is ready.
Where the batter has run down the sides to the center there will be a
little circle of spongy mixture, rather like a crumpet, while the
curved edge is very thin, crisp and wafer-like. With a curved
slotted utensil or flexible metal spatula slip the hopper from the pan
on to a wire rack. Wipe pan again with oiled paper and repeat.
Serve the hoppers warm, accompanied by lunu miris sambol or any kind
of meat, fish or chicken curry.
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