Sri Lankan Brunch Feast: Coconut Milk Rice with Egg Hoppers and Tomato Sambol
A flavorful sri lankan brunch perfect for standard eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- Coconut Milk Rice:
- Basmati rice
- Coconut milk
- Salt
- Cardamom pods Egg Hoppers:
- Eggs
- All
- purpose flour
- Rice flour
- Coconut milk
- Water
- Salt
- Cooking oil Tomato Sambol:
- Tomatoes
- Onions
- Chilies
- Vinegar
- Sugar
- Lemon juice
- Salt
Instructions
- Coconut Milk Rice:
- Rinse the Basmati rice under cold water until the water runs clear. Drain and set aside.
- In a medium saucepan, combine the drained rice, coconut milk, and salt, then add cardamom pods.
- Cook over medium heat for 15 20 minutes or until the rice is cooked through. Remove from heat and let it sit for 5 minutes before fluffing with a fork. Egg Hoppers:
- In a large bowl, whisk together the eggs, flour, coconut milk, water, and salt. Let the batter rest for 20 30 minutes.
- Heat a non stick hopper pan over medium heat. Grease the pan with cooking oil.
- Pour a small amount of batter into the center of the pan and swirl it around to form a thin crepe like layer.
- Break an egg into the center of the hopper, season with salt and pepper. Cook for 2 3 minutes until the white is set but the yolk remains runny. Fold the hopper in half or fourths as desired. Tomato Sambol:
- Chop tomatoes, onions, chilies, and sugar into small pieces. In a large bowl, combine them with vinegar, lemon juice, and salt.
- Mix well and let it sit for at least 30 minutes to allow the flavors to meld together.
Chef’s Insight
The combination of fluffy coconut milk rice, soft and chewy egg hoppers, and tangy tomato sambol creates an explosion of flavors that truly represents Sri Lankan cuisine.
Notes
Adjust the spiciness of the tomato sambol according to personal preference by using more or fewer chilies.