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Egg Hoppers

Egg hoppers
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Egg Hoppers Recipe, How To Make Egg Hoppers Recipe

How to makeEgg hoppers?How to cookEgg hoppers?Learn the recipeEgg hoppersby vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Egg hoppers

(59 ratings)
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Prep time
mins
Cook time
mins
Total time
0 mins
Egg hoppers
Author : Vahchef
Main Ingredient : egg
Servings : 0 persons
Published date : November 13, 2016


Ingredients used in Egg hoppers
• White long grain rice - 2 cup.
• Coconut milk - 3/4 cup.
• Cooked white rice - 1 teaspoons.
• Dry yeast - 1 teaspoons.
• Sugar - 1/2 teaspoons.
• Lucke warm water - 2 teaspoons.
• Coconut milk - 2 cup.
• Eggs - .
Method:
Soak rice in water overnight (or until soft).
Add yeast and sugar into luke warm water and set aside.
Drain water from cooked rice.
Blend the soaked rice, milk and cooked rice in a blender until thick and creamy (The consistancy should be that of thick cream).
Transfer into a bowl and add the foamy yeast mixture. Mix well.
Close and leave in a warm placefor at least 6 hrs.
Add thin warm coconut (or diluted evap. milk) to the thick batter while stirring (The consistancy of the batter should be similar to pan-cake batter).
Add salt to taste.
Pour spoon fuls into heated, greased hopper-pan (Can experiment with a Chinese wok, which is similar in shape to a hopper-pan)
make sure that the inside of the pan is well covered with the batter.
Close with lid and cook until done.
To make egg hoppers, cover the inside of the pan with the batter by swerling it (same as before) and then crack-drop an egg to the center, close with lid and cook until done.





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