Want to save time in the morning? The hopper batter can be made one night in advance and refrigerated.
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 6 |
| Cuisine | Asian |
| Diet | Healthy |
| Preparation | Easy |
| Calories | 437 |
| Fat | 29.9g |
| Saturates | 24.2g |
| Protein | 9.2g |
| Carbs | 36.8g |
| Sugars | 3.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFFinely slice the green chillies and spring onion. Juice and zest the lime. Chop the coriander.
Place the desiccated coconut in a medium-sized bowl and cover with boiling water. Set aside for 20 minutes, or until softened. Drain all the liquid and combine with the rest of the ingredients for the sambal. Set aside.
To make the hopper batter, in a large bowl, whisk the lukewarm water and yeast together. Whisk in the turmeric and coconut milk. Add the rice flour, salt and soda water - the batter should resemble thin pancake batter.
Place a small non-stick pan over a medium-high heat. Brush the pan with the melted coconut oil. Pour 60ml of the batter into the hot pan and swirl until it coats the pan including the sides evenly. Make sure to swirl up the sides to form the pancake into a bowl-like structure. Cook for 3-4 minutes, or until just set.
Crack an egg in the middle, swirl the pan again and place a lid on the pan. Cook for approx. 2-3 minutes, or until the egg is just cooked and the pancake is crisp. Repeat with the remaining batter.
Remove from the pan and serve with the coconut sambal and hot sauce.
