- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 13 minutes plus overnight soaking
- Effort: medium
- 500 g long grain rice
- 525 ml coconut milk
- 2 tsp dried yeast
- 3 tbsp palm sugar
- 100 ml vegetable oil
- 3 medium eggs
For the sauce:
- 150 g sugar
- 150 ml fresh lime juice
- grated zest from the juiced limes
- 70 ml thick coconut cream
- 3 large ripe mango, cut into chunks
- mint leaves, to garnish
1. Rinse the rice, place in a large bowl and cover with water. Allow to soak overnight or for 8 hours at least.
2. Drain and blend with 400ml coconut milk to a paste.
3. Dissolve the sugar and yeast in about 60ml warm water and set aside to ferment for 10 minutes.
4. Stir the yeast mixture into the rice and allow to ferment for 3-6 hours.
5. Beat the eggs in a bowl and stir through, diluting the mixture with the remaining coconut milk until you achieve a crepe batter.
6. Heat a small frying pan and add in some of the vegetable oil. Add in a ladleful of the rice batter, tilting to spread it evenly, and fry it until set. Turn over the fry briefly on the other side.
7. Remove the cooked rice hopper and keep warm. Continue frying ladlefuls of the batter until the batter has been used up.
8. To make the sauce, melt the sugar in a saucepan. Bring to the boil and cook briskly until caramelised.
9. Stir in the lime juice and zest. Mix in the coconut cream and cook, stirring, until reduced and thickened.
10. Stir the mango chunks into the coconut sauce and gently heat through.
11. For each portion, fold a couple of hoppers over and place on a serving plate. Spoon over some tropical sauce, garnish with mint and serve at once.
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