Heat 100ml of coconut water until tepid. Whisk in the yeast and honey, then leave to stand for 15 minutes. Mix with the coconut milk, then pour it into the rice flour in a large bowl. Whisk until you have a smooth batter. Cover with cling film and leave for 3 hours or overnight in the fridge.
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Step 2
Add the last 100ml coconut water to the bowl and whisk well. Season with salt. Leave to stand for 15 mins before using. It should be thinner than a traditional pancake batter.
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Step 3
Prepare the salad.
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Step 4
Traditionally, the hoppers are cooked in a small, high-sided wok, but you can use a nonstick frying pan instead. Heat your pan, then, as it heats, dip into the oil with a piece of kitchen roll or cloth and use it to briskly rub around the pan. Slowly pour a ladleful of the batter into the pan, tilting it so the batter cooks up the edges of the pan and is distributed in a thin layer.
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Step 5
Quickly crack an egg into the base of the pan and cover. Leave to cook for 2.5 minutes, or until the egg is just cooked and the edges of the pancake are starting to brown. Run around the edges with a palette knife and ease onto a plate. Serve with the salad and eat! (Repeat with the remaining mixture and eggs to create more hoppers)