Egg Hoppers (Appa)

Egg hoppers, or appa, are thin bowl-shaped pancakes with crisp edges, a soft centre and an egg gently steamed in the middle.

The batter needs time to ferment, but the cooking is quick. Serve the hoppers for breakfast or brunch with sambol, curry or a simple chilli relish.

480 mins prep

15 mins cook

495 mins total

serves 4

Method

8h15m8h 15m

Whisk the rice flour, coconut milk, yeast, sugar and 150ml lukewarm water into a smooth batter. Cover and leave overnight, or for 6-8 hours, until lightly bubbly.
Stir in the salt. Add a splash more water if needed so the batter is pourable but not watery.
Heat a small non-stick wok, hopper pan or rounded frying pan over a medium heat and brush lightly with oil.
Pour in a ladle of batter and swirl it up the sides of the pan, leaving a thicker pool in the centre.
Crack an egg into the centre, cover and cook for 3-4 minutes until the edges are crisp and the egg is just set. Repeat with the remaining batter.