Homemade Coconut Treacle (Pani) Hoppers

Pani hoppers are the sweet cousin of the classic Sri Lankan hopper. The difference is coconut treacle, called pani, stirred into the fermented batter to give these a gentle caramel sweetness and golden color.

Like all hoppers, they start with a yeast-risen batter of rice flour and rich coconut milk, left to ferment for an hour so it develops that signature faint tang and bubbly, spongy texture.

Once the treacle and egg go in, you cook ladlefuls in a hot, oiled round-bottomed pan.

The shaping is what sets pani hoppers apart from the bowl-shaped plain version: instead of swirling the batter up the sides, you let it set, then fold it in half into a crescent, soft and tender inside with lightly crisped edges.

Eat them warm as a sweet breakfast or teatime snack, on their own or with a little extra treacle.

Kitchen Tips

• Let the batter ferment the full hour for the lightest, spongiest hoppers.
• Season the pan well with an oiled cloth so the hoppers release cleanly.
• Cook covered over medium heat until the edges turn golden and the center is just set.
• Fold them while still warm and pliable so they hold the crescent shape.

Variations

• Use jaggery syrup or molasses if coconut treacle is unavailable.
• Add a pinch of cardamom or cinnamon to the batter.
• Drizzle with extra treacle or serve with grated coconut for more sweetness.