| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Main dish | 1 | Servings | |
INGREDIENTS
| 1 | ts | Yeast |
| 2 | ts | Sugar |
| 25 | ml | Warm water |
| 225 | g | Rice flour salt to taste |
| 300 | ml | Thick coconut milk |
INSTRUCTIONS
Dissolve the yeast and sugar in the water and set aside for 5 minutes. Sieve the flour and salt into a bowl, add the coconut milk, yeast and sugar and mix to form a smooth batter. Cover and leave overnight. Grease a hopper pan, heat it over a moderate heat and pour 75 ml of batter into the pan. Tilt the pan so batter forms a round shape, cover with the lid and cook until done. Ease the hopper from the pan with a blunt knife. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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