Ingredients:

• 1 tsp yeast grnules
• 2 tbsp + 1 tsp sugar
• 1/4 tsp salt
• 2/3 + 1/4 cups coconut cream
• 2 cups rice flour

Direction:

Step 1 - Mix the yeast granules in 1 tsp sugar and the salt in half cup of warm water and leave for 15 minutes until frothy.

Step 2 - Mix 2/3 cups of coconut cream and 1 cup of water. Put the rice flour into a large bowl and add the yeast mixture.

Step 3 - Next add the diluted coconut cream, little at a time to make a batter like pancake batter. If more liquid is needed, add more water.

Step 4 - Now cover the bowl with a wet cloth and leave for about eight hours in a warm place. The batter should rise to double the original amount.

Step 5 - Finally before preparation, mix 1/4 cup coconut crean and 2 tbsp sugar and stir well. If more liquid is needed, add more water.

Step 6 - Soak a small piece of cloth in oil and a saucer.

Step 7 - Heat the pan(thachhiya) on medium. When hot rub the pan throughly with the oiled-cloth. Add about 3 tbsp of the batter to the pan and turn the pan so that the batter sticks to the sides of the pan.

Step 8 - Cover and cook for about a minute under low-medium heat. Use a butter knife to loosen the edges of the hopper and serve hot.