Sri Lankan Coconut Pancakes (String Hoppers) – Gluten-Free & Delightful

Allergens

None (excluding optional toppings)

Ingredients

• 2 cups rice flour
• 1 can (13.5 oz) coconut milk
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil
• Optional toppings: chicken curry, vegetables, or chutney

Instructions

1. In a large mixing bowl, whisk together rice flour and salt.
2. Gradually pour in coconut milk while continuously stirring until the batter is smooth and lump free.
3. Allow the batter to rest for 10 minutes.
4. Preheat a non stick pan or griddle over medium heat.
5. Lightly brush the surface of the pan with vegetable oil.
6. Pour 1/2 cup of batter into the center of the pan and quickly swirl it around to create a thin, even layer.
7. Cook for 1 2 minutes until the pancake starts to turn golden brown. Flip and cook for another 30 seconds.
8. Transfer the cooked pancake onto a plate and cover with a clean towel to keep warm. Repeat with the remaining batter.
9. Serve immediately with your choice of chicken curry, vegetables, or chutney.

Chef’s Insight

The key to perfect String Hoppers is using the right consistency of batter and evenly spreading it on the pan.

Notes

For a gluten-free version, ensure to use rice flour that is labeled as gluten-free.