Cherry & Dennis Helper Habitat
Sri Lankan Egg Hoppers
斯里蘭卡蛋煎碗餅
Recipe overview
Coconut rice batter forms a crisp lacy bowl with a soft centre, then an egg is cooked completely for a Sri Lankan home breakfast.
01
Ingredients
Main ingredients
- 300 g rice flour
- 400 ml coconut milk
- 1 tsp instant yeast
- 4 eggs
- 200 ml warm water
Batter seasoning
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp cooking oil
02
Tools
- mixing bowl
- whisk
- measuring jug
- small lidded wok
- ladle
- silicone spatula
- food thermometer
03
Steps
Step 1
Activate the yeast
Mix warm water, sugar and yeast and leave for five minutes until foamy.
Step 2
Whisk the rice batter
Add yeast mixture to rice flour and whisk until smooth.
Step 3
Rest batter covered
Cover and rest at room temperature for 60 minutes until lightly bubbly.
Step 4
Add coconut milk and salt
Whisk in coconut milk and salt to make a pourable batter.
Step 5
Check the eggs
Keep eggs chilled and confirm shells are clean and uncracked before use.
Step 6
Preheat and oil pan
Brush a small pan lightly with oil and heat for one minute.
Step 7
Swirl the batter
Add one ladle and immediately swirl a thin rim with a thicker centre.
Step 8
Cover and set the base
Cover for one minute until the centre sets and the rim starts crisping.
Step 9
Add egg to the centre
Crack one egg directly into the centre without dropping shell pieces.
Step 10
Cover and cook egg through
Cover over medium-low heat until white and yolk are fully set.
Step 11
Check egg doneness
Confirm the egg centre reaches 75°C and the rim is crisp.
Step 12
Release and serve hot
Loosen with a silicone spatula, serve immediately and repeat.
Common mistakes
- Hot water kills the yeast.
- Thick batter cannot form a lacy rim.
- Serving an undercooked egg.
- Leaving fermented batter warm too long.
Tips
Ferment only as directed and use the batter the same day; fully set yolks and reach 75°C for vulnerable diners.
