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Homemade Coconut Treacle (Pani) Hoppers

 
Homemade Coconut Treacle (Pani) Hoppers
48

Popular food in Sri Lanka.

Yield

25

servings

Prep

90

min

Cook

20

min

Ready

120

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 27g (1.0 oz)
Amount per Serving
Calories 6741% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 96mg 4%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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