Step 1 of 5
Egg hoppers
Whisk the yeast and sugar into the lukewarm water and leave 10 minutes until frothy. Whisk in the rice flour and 300 ml of the coconut milk to a smooth batter the thickness of double cream. Cover and leave somewhere warm 3 to 4 hours, or overnight in the fridge, until bubbly and smelling slightly sour.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Egg hoppers take?
4 hr 55 min all in — 15 min prep, 40 min cook, 4 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 10 pieces. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Gluten-free, Dairy-free, Nut-free.
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What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Wok, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
How much sugar?
1 tbsp of Sugar.
What can I use instead?
Tinned coconut milk → Fresh pressed coconut milk. Lighter and more fragrant. Use the thick first pressing for the batter.
What should I watch for?
Do not try to flip it. The lid does the top.
Any tips from this recipe?
The first hopper is always a test. Adjust the heat and batter thickness from it. Plain hoppers from the same batter take 2 minutes with no egg. Make a few of each. The batter keeps two days in the fridge and gets more sour, which many people prefer.
Can I prepare this ahead?
Whisk the yeast and sugar into the lukewarm water and leave 10 minutes until frothy. Whisk in the rice flour and 300 ml of the coconut milk to a smooth batter the thickness of double cream. Cover and leave somewhere warm 3 to 4 hours, or overnight in the fridge, until bubbly and smelling slightly sour.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.