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- Cuisine: Sri Lankan
Ingredients
1 coconut, to yield 200ml coconut cream and 400ml coconut milk, with the water reserved1 x 2cm thick sourdough bread, broken up into pieces
500g rice flour
1/4 tsp bicarb soda
1 tsp sugar
Salt
200ml hot water
Preparation
To make the coconut milk, crack the coconuts and reserve the coconut water.Grate the coconuts and place the flesh in a blender with 200 ml hot water and, using the pulse action, process until well combined and the flesh is soft.
Line a strainer with muslin and place over a bowl. Pour in the blended coconut, then gather the sides of the muslin and squeeze tightly to extract as much liquid as possible from the meat. You will need 400ml coconut milk. The first time you squeeze the coconut you will get the 1st extract of coconut, or coconut cream. Reserve 200ml of this for later.
Repeat the process to get the 2nd extract of coconut, or coconut milk. You will need 400ml of this.
Combine the bread coconut water second extract of coconut milk, bicarb soda and whisk in the rice flour till it forms a thick batter.
Set aside to rest for 6 hours, or until the mixture has doubled in size.
Once the batter has rested, heat the inside of a hopper pan with oil and place on high heat.
While the pan is heating, add the 1st extract of coconut milk and stir to form a thick pancake style batter. Season with salt.
Once the hopper pan is hot, add a ladleful of the batter and swirl to coat the sides of the pan, making sure a pool of batter remains at the bottom.
Cover pan with a lid and steam it for 2 -3 minutes or until the centre is firm and the sides are golden and crisp.
Lightly tap the sides of the pan to loosen the hopper, scoop out and serve hot.
If you enjoyed this Mrs Amarasakara's hoppers recipe then browse more Sri Lankan recipes and our most popular hainanese chicken rice recipe.
Sri Lankan Restaurants
Displaying 10 of 34 Sri Lankan Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Araliya | Hawthorn | |
| 2. | Blue Elephant | Pennant Hills | |
| 3. | Radio Cairo | Cremorne | |
| 4. | Annalakshmi on the Swan | Perth | |
| 5. | 7 Spices | Applecross | |
| 6. | Woodapple | Hampton | |
| 7. | Tas Ceylon | Lenah Valley | |
| 8. | Banana Leaf | City | |
| 9. | Jazzi's Indian & Continental Restaurant | South Hurstville | |
| 10. | Flavour of Ceylon | Parramatta |
Comments (1)
02 Dec 2011 06:20 AEST
Nihal de Zoysa
Well done Peter and SBS for bringing this show to us. Thoroughly professional, yet homely.
Very nostalgic, and makes me want to go back to Sri Lanka for good after 41 years in OZ.
Agree(1 people agree)
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