Sri Lankan Vegetarian Hoppers with Coconut Custard Filling – A Taste of Paradise!

Ingredients

• 1 cup rice flour
• 1 cup coconut milk (for batter)
• 1/2 cup coconut milk (for custard filling)
• 3 eggs
• 1/4 cup sugar
• 1/4 tsp salt
• 1 tbsp oil
• A few drops of yellow food coloring (optional)

Instructions

1. 1

   Begin by making the hopper batter. In a large bowl, whisk together rice flour and coconut milk until well combined. Add water gradually to achieve a smooth pancake-like consistency. Add salt, oil, and a few drops of yellow food coloring if desired. Cover and let it rest for 30 minutes.

2. 2

   While the batter is resting, prepare the custard filling. In a saucepan, whisk together the egg yolks, sugar, and 1/4 cup of coconut milk until smooth. Add remaining coconut milk and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon. Remove from heat and let it cool.

3. 3

   Heat a non-stick pan or hopper pan on medium heat. Pour in enough batter to create a thin layer, swirling it around to form the hopper shape. Cook until golden brown, then flip and cook the other side for a few seconds.

4. 4

   Remove the hopper from the pan and gently separate it into two layers. Fill one side with custard filling and fold it over to create a half-moon shape. Repeat this process for all the hoppers.

5. 5

   Serve your Sri Lankan vegetarian Hoppers with Coconut Custard Filling immediately, allowing guests to savor the exquisite textures and flavors of this sensational dessert.