SRI LANKAN HOPPERS

Ingredients


White Raw rice 3 Cup
Thick fresh coconut milk ½ Cup
Thin fresh coconut milk ¾ Cup
Fine Sugar 2 TSP
Marie biscuit 2
Egg (lightly beaten) 1
Salt 1  TSP or to taste
Coconut water of 1 Coconut 1



Method

Soak the white raw rice for 4 hrs.
Drain and ground it to a fine powder.
Crack the fresh coconut and reserve the water for later use.
Scrape the coconut and make the thick coconut milk using 130ml water.
To make coconut milk, place the grated coconut and water in a blender and pulse for 30 seconds.
Place one sieve over a bowl. Pour the blended coconut over a sieve and collect the coconut milk and set aside.
To get the second or the thin extract of the milk do the same as above and use 190ml water to get the thin coconut milk. Once done discard the coconut flesh.
Beat the egg lightly and set aside.
Soak the marie biscuit in a small amount of water for 1 minute.
Put the flour (ground rice), egg, salt, sugar, thin and thick coconut milk along with soaked marie biscuit.