Homemade Coconut Treacle (Pani) Hoppers

• 1/2 pounds, 7/8 ounces, weight Rice Flour
• 1/2 Tablespoons Yeast
• 2 Tablespoons Sugar
• 3 tablespoons, 1 teaspoon, 2-1/3 pinches Lukewarm Water
• 1-1/2 cup Coconut Milk, Divided Use
• 8 Tablespoons Coconut Treacle
• 1 whole Egg, Beaten
• 1 teaspoon Salt

1. Sift the flour into a large bowl.
2. Mix yeast, sugar and water in a small bowl. Leave 10 minutes until frothy.
3. 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.
4. Now heat a round-bottomed pan or wok on medium heat. When hot, rub the pan thoroughly with an oiled cloth.
5. 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.
6. Carefully loosen the edges using a flat wooden spoon or butter knife.
7. Serve and enjoy.

flour, yeast, sugar, water, coconut milk, coconut treacle, egg, salt

Taken from tastykitchen.com/recipes/breakfastbrunch/homemade-coconut-treacle-pani-hoppers/ (may not work)