1. yeast, rice flour, sugar, salt, coconut milk and 6 tbsp. water in a baking bowl, stir very well. Cover and chill for 8 hours. 2.
After 8 hours, mix the dough again thoroughly, it should have the consistency of thin binder paint. If necessary, so still dilute with water. Heat wok or crepe pan to medium-high. Rub with oil (kitchen paper soaked with oil) so that the walls are covered with a thin film of oil. Form 3 tbsp. batter in the center of the wok, then on the spot swirl the wok to all sides so that the batter spreads thinly like a crêpe. The batter patty (hopper) should be just paper thin at the edges, and max. the thickness of a playing card in the middle. Crack an egg into the center, cover the wok and continue cooking until the egg white is just cooked flat and the hopper is nice and crispy and lightly browned, about 3 to 4 minutes. Remove hopper from wok and slide onto a plate. Do the same with the remaining ingredients. Serve with curries and sambal.
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