Ingredients :
- 15 g of fresh yeast or 1 teaspoon in baking powder li>
- 1/2 cup of warm water li>
- 1 1/2 teaspoon of sugar li>
- 1/2 cup of ground rice li>
- 1/2 cup of rice flour li>
- 1 teaspoon of salt li>
- 70cl of coconut milk li>
Preparation :
Crumble the yeast in ½ cup warm water, stir well to dissolve, add sugar and let stand 10 minutes.
In a bowl, mix the ground rice, flour and salt.
Add the yeast dissolved in coconut cream and pour into the bowl where the flour and ground rice.
Mix to a paste not too thick and smooth, like a pancake batter.
Let stand overnight or place during the hours in an oven off but still warm.
It should double in volume.
When you pour the batter into the pan, that is rotated, it must cover the walls with a thin almost transparent. If it is not fluid enough, add some coconut milk.
Heat the pan over low heat and lightly oil.
Pour a small ladleful of batter.
Immediately lift the pan by its two handles and rotate so that was lining the dough into 2/3 of the height. Cover. Cook 5 minutes over low heat.
Discover. When the edges of the crepe begin to take a slightly golden.
In the center of the pancake, there is a small circle of slightly spongy texture, while the curved edges are thin and crisp as a wafer.
Remove the hopper from the pan using a metal spatula.
Serve hot with Sambol hoppers or curries of meat, fish or chicken.
Anecdotes : cooking was done by pressing the stove hoppers in charcoal, so as to evenly distribute the heat source. You can get a special stove hopper in specialty stores.
Khao Tom Mad is a dessert of banana and sticky rice with coconut milk, very popular on the market of...
Balachaung is a preparation of fried dried shrimps served with rice, and this is the most popular of...
Nasi gurih or fragrant rice is a traditional Javanese. The rice is cooked in spices and coconut and ...
San bei ji is a dish of ginger chicken with his sauce is a dish of Chinese origin wide spread in Tai...
oh ah chian or oh chien is an oyster omelet from China, we find this dish in Malaysia, Singapore and...
Cambodian and Thai dish with shrimp, noodles and mushrooms. This is a dish of wok all day simple, go...
Bulgogi is a Korean specialty. It is always present in Korean restaurants in abroad. It is one of th...
the lok lak is part of a typical food of Cambodia.
In sri lanka, the pittu are coconut round who's eaten with curry dishes or coconut milk.
The pajeon is a Korean dish that is a pancake based onions, there are many variants.