Egg hoppers

Stir the coconut cream, yeast and sugar in a bowl and leave in a warm spot for 45 minutes or until risen and frothy.

Sift the rice flour into the mixture and whisk until a smooth batter forms. Cover the bowl and leave in a warm place for 3-4 hours or until the batter has doubled in size – the rising time will vary considerably depending on the room temperature (the warmer, the better). Just before cooking, lightly beat the egg whites with a fork until they are foamy, then stir into the hopper mixture with 1 tsp of salt.

Heat a hopper pan or a small non-stick frying pan over a high heat, wipe the pan lightly with oil, then pour in a 60ml ladleful of the mixture. Swirl to coat the sides of the pan, leaving a small pool of mixture in the centre. Crack in an egg (if using), then cover the pan with a lid and steam the hopper for 2-3 minutes or until the centre is firm and the sides are golden and crisp. Keep the cooked hoppers warm and repeat the process until all the batter has been used.