Homemade Coconut Treacle (Pani) Hoppers

Homemade Coconut Treacle (Pani) Hoppers
Homemade Coconut Treacle (Pani) Hoppers

Coconut Treacle (Pani) Hoppers

* 250 grams Rice Flour
* ½ Tablespoons Yeast
* 2 Tablespoons Sugar
* 50 milliliters Lukewarm Water
* 1-½ cup Coconut Milk, Divided Use
* 8 Tablespoons Coconut Treacle
* 1 whole Egg Beaten
* 1 teaspoon Salt
Sift the flour into a large bowl.

Mix yeast, sugar and water in a small bowl. Leave 10 minutes until frothy.

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.

Now heat a round-bottomed pan or wok on medium heat. When hot, rub the pan thoroughly with an oiled cloth.

Now pour a ladleful 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.

Carefully loosen the edges using a flat wooden spoon or butter knife.

Serve and enjoy.

Coconut Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Coconut Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.