* 250 grams Rice Flour
* ½ teaspoons Yeast
* 2 teaspoons Sugar
* 50 milliliters Lukewarm Water
* 1-½ cup Coconut Milk
* 1 whole Egg
* 1 teaspoon Salt
Sift the flour.
Mix yeast, sugar and water in a small bowl. Leave 10 minutes until frothy.
After that put the rice flour into a large bowl. Add the yeast mixture and 3/4 cup coconut milk. 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 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.
Carefully loosen the edges using a flat wooden spoon or butter knife.
Serve with curry, jam or butter. Enjoy.