Egg hoppers with coconut sambol

Name: Egg hoppers with coconut sambol
Prep time: 24 h
Cook time: 15 min
Total time: 24 h 15 min
Yield: 4
Cuisine: Sri Lankan
Ingredients: 1 cup basmati rice; 7g yeast; 12g sugar; 200ml coconut milk; 1 tsp salt; 8 eggs; 1/2 coconut, grated; 1 shallot, sliced; 2 small green chillies, sliced; 2 cloves garlic, sliced; 0.5 tsp salt; 0.5 tsp black pepper; 1 tsp chilli flakes; juice of 1 lime

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Egg hoppers with coconut sambol

Ingredients

1 cup basmati rice
7g yeast
12g sugar
200ml coconut milk
1 tsp salt
8 eggs
1/2 coconut, grated
1 shallot, sliced
2 small green chillies, sliced
2 cloves garlic, sliced
0.5 tsp salt
0.5 tsp black pepper
1 tsp chilli flakes
juice of 1 lime

Directions

Rinse the rice thoroughly under cold water, then cover with cold water and leave to soak overnight in the fridge. The next day, drain any excess water and transfer the rice to a food blender. Add 300ml water and blend on high for 6-7 minutes until you have a smooth rice milk. Add the yeast and sugar, stir well, then pour into a bowl and cover with a tea towel.
Leave the rice milk mixture at room temperature to ferment for 1.5-2 hours, or until it starts becoming bubbly.
In a mortar and pestle, add the garlic and chillies and pound until smooth. Add salt, pepper, and chilli flakes and pound again. Mix in the grated coconut and lime juice; set aside until needed.
Once the rice milk has fermented, stir in the coconut milk and a big pinch of salt. Heat a hopper pan over medium heat and add a small drizzle of oil, swirling to coat the sides. Pour a spoonful of the batter into the pan, tilting to cover all sides. Crack an egg into the centre and cover with the lid. Cook for 4-5 minutes until the hopper is golden and crispy on the edges, and the egg is cooked through.
Serve the hopper hot with a generous amount of coconut sambol on the side.