Egg hoppers with coconut sambal

Method

• step 1

  Mix the yeast with 100ml coconut milk, sugar and whisk. Leave for 30 minutes until the batter starts to foam. Add the remaining coconut milk and 100ml warm water.

• step 2

  Tip the flour into a large bowl, make a well in the centre and pour in the yeasty coconut liquid. Whisk until smooth, it should be quite a thin batter. Cover with clingfilm and leave at room temperature overnight.

• step 3

  For the coconut sambol, put the green chilli, chilli powder, shallots and fish flakes with 1 tsp salt in a blender. Whizz until smooth. Tip into a bowl and mix with the grated coconut, a good grinding of black pepper, and the lime juice. Cover and chill.

• step 4

  Put a hopper pan, or a non-stick frying pan on a medium heat. Season the batter with pinch of salt and add a little water to loosen the batter if it’s too thick. It should be like single cream. Add 1 tsp coconut oil to the pan and tip the pan to coat it in the oil.

• step 5

  Add a ladleful of batter to the pan, and swirl to make a thin pancake that comes up the sides. Keep swirling the pan to get a few coatings of the pancake up the sides.

• step 6

  When the sides start to set, crack an egg into the middle of the pancake and cover with a lid or a baking tray. Cook for 3-4 minutes until the egg white has set.

• step 7

  Using a spatula, ease the pancake from the pan, and lift out. Repeat with another tsp oil, with the remaining batter and eggs. Serve with the sambol and chilli sauce.

  Cook's notes

  If the hopper batter doesn’t stick to the sides of the pan (this might happen if your pan is non-stick) whisk in a few extra tbsp rice flour to thicken it.