Directions for: Hoppers
cup all-purpose flour (325 millilitres)
tsp active dry yeast
cup warm water (50 millilitres)
cup canned coconut milk (400 millilitres)
Vegetable oil for surfaces
1. In a medium-sized bowl, mix the flour and salt. In a small bowl, dissolve the yeast in the warm water and then sprinkle on the sugar and stir to mix well. When the yeast is dissolved, add the mixture to the flour, along with the coconut milk. Stir to mix thoroughly. A batter will form. Cover and leave to rise for 2 to 3 hours.
2. Grease a small wok or hopper pan and put out a lid for it. We use a small non-stick wok, which works very well. Heat it over a moderate to low heat. Stir the batter. If it has thickened and is too thick to pour, add 1 or 2 tablespoons (15 to 30 millilitres) water and stir in.
3. Pour 1/4 cup (50 millilitres) of batter into the bottom of the hot wok and then lift and tilt the pan immediately to get the batter to flow outward and form a wider circle around the bottom of the pan. Place the pan back on the heat and cover with a lid. Cook for approximately 2 to 3 minutes, until the bottom of the bread is lightly browned (the top will be smooth and steam-cooked), and then ease it out of the pan with a flat wooden spoon. Lightly oil the pan with an oiled paper towel between each hopper.
4. Serve the hoppers hot, as they come off the pan.