Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes
- 1 teaspoon active dry yeast
- 250 ml of water (warm)
- 1 cucharadita de sal
- 500 g of rice flour
- 1 tablespoon of sugar
- 750 ml coconut milk
- ½ cucharadita of bicarbonate
- Mix the yeast and water in a glass and let it sit for about 10 minutes, until it becomes foamy.
- Combine the salt, rice flour, and sugar in the bowl of a mixer.
Add yeast mixture and stir until smooth.
- Cover, and let rest, at least 2 hours, in a warm place.
Add the coconut milk and baking soda, and mix until smooth.
- Cover and steep for one more hour.
- The mixture should have the consistency of a thin crepe batter. If it's too thick, adjust it by adding water or coconut milk.
If using a nonstick hoppers pan, lightly wipe the pan with a paper towel soaked in vegetable oil. If you are using a more
- traditional iron hoppers pan, grease with a little more oil.
Heat skillet over high heat, then lower to medium.
- Add a ladle of the hoppers mixture and immediately tilt and turn the pan so the mixture covers the entire surface.
- Add an egg to the center of the hopper to create an egg hopper or appam (optional).
- Cover and cook until the dough is set, the edges are crisp (and the egg white has set), about 3 to 4 minutes.
- Gently slide the appam from the pan onto a plate.
Amount Per ServingCalories 831Total Fat 41gSaturated Fat 35gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 27mgCarbohydrates 109gFiber 3gSugar 3gProtein 12g