Hoppers Soul Food Truck Menu Recipes

HOPPERS

Steps:

• In a medium-sized bowl, mix the flour and salt. In a small bowl, dissolve the yeast in the warm water and then sprinkle on the sugar and stir to mix well. When the yeast is dissolved, add the mixture to the flour, along with the coconut milk. Stir to mix thoroughly. A batter will form. Cover and leave to rise for 2 to 3 hours.
• Grease a small wok or hopper pan and put out a lid for it. We use a small non-stick wok, which works very well. Heat it over a moderate to low heat. Stir the batter. If it has thickened and is too thick to pour, add 1 or 2 tablespoons (15 to 30 millilitres) water and stir in.
• Pour 1/4 cup (50 millilitres) of batter into the bottom of the hot wok and then lift and tilt the pan immediately to get the batter to flow outward and form a wider circle around the bottom of the pan. Place the pan back on the heat and cover with a lid. Cook for approximately 2 to 3 minutes, until the bottom of the bread is lightly browned (the top will be smooth and steam-cooked), and then ease it out of the pan with a flat wooden spoon. Lightly oil the pan with an oiled paper towel between each hopper.
• Serve the hoppers hot, as they come off the pan.

HOPPERS

Steps:

• In a jug or bowl, dissolve the yeast in 50ml warm water and leave to bubble for 15 mins.
• Put the flour and sugar in a bowl with a pinch of salt. Add the coconut water and milk, whisking continuously to avoid lumps, then add the yeast mixture and mix until you have a smooth batter. Cover with cling film and leave to ferment for 2 hrs.
• When it's time to cook the hoppers, whisk the base mixture to remove any lumps. It should be the consistency of double cream, so add a splash more coconut water to thin it if needed. Heat a lidded, non-stick frying pan or small, lidded, high-sided wok until very hot and brush on a little sesame oil with kitchen paper. Add a ladleful of mixture to the pan and immediately swirl it around and up the edges to create a bowl-shaped pancake. Cook, uncovered, for 1 min, then cover with a lid. Cook for 2-3 mins more until the edges are starting to crisp and the base is cooked through. Remove and set aside, then repeat with the remaining batter. Serve with the cauliflower curry, leek seeni sambol and chutney (see goes well with).