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Homemade Coconut Treacle (Pani) Hoppers Recipe

by stella dias

Ingredients

250 grams rice flour 2 tablespoons sugar 1/2 teaspoon yeast, active dry 50 millilitres water Lukewarm Water

1 1/2 cups coconut milk divided use 1 teaspoon salt 8 tablespoons coconut treacle 1 whole egg beaten

Directions

1. Sift the flour into a large bowl.
2. Mix yeast, sugar and water in a small bowl. Leave 10 minutes until frothy.
3. Add the yeast mixture and 3/4 cups of coconut milk to the flour. Mix well. Now knead by hand for 10 minutes. The batter should be thick. Cover the batter and allow to rise for 1 hour. After that, add the remaining milk coconut treacle and egg. Mix well. Add salt. The batter will be like pancake batter.
4. Now heat a round-bottomed pan or wok on medium heat. When hot, rub the pan thoroughly with an oiled cloth.
5. Now pour a ladle full of batter into the pan and turn the pan so that the batter sticks to the sides of the pan. Cover with a lid and cook over medium heat. After 2 to 3 minutes, the edges will have become golden and the center soft and spongy. Now fold it in half and press the edges together. You are looking for a crescent shape (which is standard for pani hoppers). I have done this in the photo above.
6. Carefully loosen the edges using a flat wooden spoon or butter knife.
7. Serve and enjoy.

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