Dear Friends, Wishing You All a Wonderful Day!
Today, I am excited to share a unique recipe with you. It’s something different and delightful called Caramel Coconut Hoppers. This dish is made using a fermented batter crafted from rice flour, coconut milk, and often sweetened with sugar or caramelized jaggery to enhance its natural sweetness. These hoppers are light yet flavorful, with the creaminess of coconut milk adding a rich aroma and taste. Typically served at family gatherings, festive occasions, or as a comforting breakfast or dinner, this dish brings a touch of Sri Lankan tradition and warmth to your table. Let’s dive into the step-by-step process of making these delicious Caramel Coconut Hoppers! 😊
Rice flour 150g.
z1/2 Cup of hot water.
2 Tablespoon of coconut oil.
1Teaspoon of Cumin.
1 Tablespoon of coconut milk.
1 Teaspoon of baking Powder.
Grated Coconut 100g.
2 Tablespoon of bread flour.
1/4 teaspoon of salt powder.
First, Let's Prepare the Caramel Syrup. Place a saucepan on the stove and add 20g of sugar from the total 100g of sugar. Heat the sugar until it melts and turns into a deep caramel color. Stir occasionally to ensure even caramelization. Once the caramel reaches the desired color, carefully add a small amount of hot water to the saucepan. Be cautious, as the mixture may splatter. Stir well to combine. Next, add the remaining sugar (80g) to the mixture and stir until fully dissolved and caramelized to a smooth consistency.
Gradually add the coconut to the caramel syrup in the saucepan. Cook the mixture on medium heat, stirring frequently, until it thickens slightly, reducing the water content. Once the desired consistency is achieved, remove the saucepan from the heat and let the mixture cool.
Prepare the Batter, Take a clean mixing bowl. Add rice flour, wheat flour, a pinch of salt, cardamom seeds, baking powder, and coconut oil (about 2 tablespoons) into the bowl. Mix the dry ingredients thoroughly to ensure even distribution. Gradually add coconut milk one tablespoon at a time while mixing continuously. Stir until a smooth and consistent batter forms, free from lumps.
Add the sugar-coconut caramel mixture prepared earlier to the batter. Mix thoroughly to ensure the caramel is evenly incorporated into the batter. Gradually add the remaining 3 tablespoons of coconut milk, one tablespoon at a time. Stir gently but thoroughly until the batter reaches a smooth and well-combined consistency. Your caramel-infused batter is now ready for the final preparation!
Take a pan and place it on the stove over medium heat. Lightly grease the pan with a small amount of oil to prevent sticking. Pour a ladleful of the prepared batter into the pan and spread it evenly to form a pancake. Cook until the bottom turns golden brown and the edges begin to lift slightly. Flip the pancake carefully and cook the other side until it also turns a beautiful golden color.
A Simple Recipe, Ready to Enjoy!
I hope you try this recipe and enjoy making it as much as I did. Whether you're hosting a gathering or simply preparing a meal for your family, this dish promises to captivate everyone with its delicate flavors and inviting aroma.
With that, I'll say goodbye for now. Wishing you all a wonderful day ahead!
