Breakfast · 30 min · thai

Egg Hopper with Coconut Sambol

✓ USDA-verified nutrition data

Ingredients

• 1 cup Rice flour
• 1 cup Coconut milk
• 1 Egg
• 1/2 tsp Yeast
• 1/4 cup Coconut sambol
• 1 tbsp Sugar

Steps

1. Whisk the rice flour, coconut milk, yeast, sugar, and salt into a thin batter; ferment 2 hours until bubbly and slightly sour-smelling. In a hurry, a pinch more yeast and 1 hour works.
2. Heat a small wok or hopper pan over medium-high heat until very hot.
3. Ladle in 1/4 cup batter and immediately swirl to coat the sides thin, leaving a pool in the center.
4. Crack the egg into the center and cover; cook 2 to 3 minutes until the edges are crisp and lacy and the egg just sets.
5. The center should stay soft and spongy while the rim turns golden-brown and crisp.
6. Slide out gently and repeat.
7. Serve with coconut sambol for scooping.

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