入门
Korean
Kimchi Jjigae (Kimchi Stew)
来源: 传统
30 分钟3420 大卡
无乳制品🌶️🌶️
Hoppers (Appa)
Fermented rice-and-coconut batter swirled up the sides of a small round pan so it sets lacy and crisp at the rim and stays soft and spongy in the middle.
来源
食谱提供 Sri Lankan home kitchens · 🏺 传统 · Everyday Sri Lankan cooking — rice and three or four curries, coconut in nearly all of them, and a chilli level the island is not shy about.
Sri Lankan & South Indian · fermented pancake — An ownerless traditional dish, so no cook is credited. The cited article covers appam — the fermented rice-and-coconut pancake of Sri Lanka and South India — under one title, so it is not Sri-Lanka-specific and this note says so. It confirms the fermented batter, the bowl-shaped pan and the crisp-rim/soft-centre result. Quantities and method here are this book's own.
Watch it being made · 3 videos
⏱ 45 分钟🍽 4 人份🔥 210 大卡🇱🇰 斯里兰卡
清真纯素素食无麸质无乳制品
步骤
Whisk the rice flour, sugar, yeast and half the coconut milk with the water into a smooth, pourable batter.
Cover and ferment 6–8 hours or overnight, until it smells faintly sour and is full of bubbles.
💡 Under-fermented batter gives a flat, bland hopper. The sourness is the flavour, not a fault.
Stir in the rest of the coconut milk and the salt. The batter should be thinner than pancake batter.
Heat a small deep bowl-shaped pan. Pour in a ladleful, lift the pan and swirl it so batter coats the sides, then set it down.
💡 One swirl, quickly. Twice and the rim gets thick instead of lacy.
For an egg hopper, crack an egg into the pool at the bottom now.
Cover and cook 3–4 minutes until the rim is crisp and lifts away by itself. Lift out with a spatula and serve hot with pol sambol.
💡 小贴士
- A small wok or a Chinese-style bowl pan works. A flat frying pan makes a pancake, not a hopper.
- The first hopper always fails. Sri Lankan cooks expect it — that one is the cook's, eaten standing up.
- Sweet version: pour coconut milk and jaggery into the middle instead of an egg.
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