Homemade Coconut Treacle (Pani) Hoppers
Popular food in Sri Lanka.
Yield
25 servingsPrep
90 minCook
20 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 250 | grams |
rice flour
|
|
| 2 | tablespoons |
sugar
|
|
| ½ | teaspoon |
yeast, active dry
|
|
| 50 | millilitres |
water
Lukewarm Water |
|
| 1 ½ | cups |
coconut milk
divided use |
|
| 1 | teaspoon |
salt
|
|
| 8 | tablespoons |
coconut
treacle |
*
|
| 1 | whole |
eggs
beaten |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5E+2 | grams |
rice flour
|
|
| 3E+1 | ml |
sugar
|
|
| 2.5 | ml |
yeast, active dry
|
|
| 5E+1 | millilitres |
water
Lukewarm Water |
|
| 355 | ml |
coconut milk
divided use |
|
| 5 | ml |
salt
|
|
| 1.2E+2 | ml |
coconut
treacle |
*
|
| 1 | whole |
eggs
beaten |
*
|
Directions
Sift the flour into a large bowl.
Mix yeast, sugar and water in a small bowl. Leave 10 minutes until frothy.
Add the yeast mixture and ¾ cups of coconut milk to the flour. Mix well. Now knead by hand for 10 minutes. The batter should be thick. Cover the batter and allow to rise for 1 hour. After that, add the remaining milk coconut treacle and egg. Mix well. Add salt. The batter will be like pancake batter.
Now heat a round-bottomed pan or wok on medium heat. When hot, rub the pan thoroughly with an oiled cloth.
Now pour a ladleful of batter into the pan and turn the pan so that the batter sticks to the sides of the pan. Cover with a lid and cook over medium heat. After 2 to 3 minutes, the edges will have become golden and the center soft and spongy. Now fold it in half and press the edges together. You are looking for a crescent shape (which is standard for pani hoppers). I have done this in the photo above.
Carefully loosen the edges using a flat wooden spoon or butter knife.
Serve and enjoy.
