Egg hoppers  

Ingredients coconut cream 400ml fresh yeast 20g or fast-action dried yeast 7g caster sugar one tbsp rice flour 500g egg whites three vegetable oil for the pan eggs to serve (optional)

Method 

STEP 1

Stir the milk, yeast, and sugar in an exceeding bowl and leave in an exceeding hot spot for forty-five minutes or till up and frothy. 

 STEP 2 

a pair of - Sift the rice flour into the mixture and whisk till a swish batter forms. cowl the bowl and leave in an exceedingly heat place for 3-4 hours or till the batter has doubled in size – the rising time can vary significantly betting on the area temperature (the hotter, the better). simply before the change of state, gently beat the egg whites with a fork till they're foamy, then stir into the hopper mixture with one tsp of salt. 

STEP 3

Heat a hopper pan or a tiny low non-stick pan over high heat, wipe the pan gently with oil, then pour in an exceedingly 60ml ladleful of the mixture. Swirl to coat the perimeters of the pan, deed a tiny low pool of mixture within the center. Crack in associate egg (if using), then cowl the pan with a lid and steam the hopper for 2-3 minutes or till the center is firm and therefore the sides are golden and crisp. Keep the parched hopper's heat and repeat the method till all the batter has been used.

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