Yeast Hoppers (Appam)

In a large bowl, combine the wet rice flour with 3 1/2 cups of thick coconut milk. Mix well with your hands until a smooth, lump-free batter forms. Add more coconut milk if needed to achieve a thin, pouring consistency.

Add the yeast and salt to the batter. Mix thoroughly with your hands until everything is well combined.

Cover the bowl with plastic wrap and let the batter ferment at room temperature for at least 2 hours, or until it has risen and become frothy. If the weather is cold, it may take longer. You can also refrigerate the batter overnight and use it the next day.

After fermentation, stir the batter. If it has become too thick, add another 1/2 cup of coconut milk to reach a pouring consistency. Stir in 1 tablespoon of sesame oil if using.

Heat an appe pan over medium heat. Lightly grease each mold with oil or a piece of paper towel dipped in oil.

Once the pan is hot, ladle about 1/4 cup of batter into each mold, swirling the pan to spread the batter evenly up the sides.

Cover the pan with a lid and cook on medium-low heat for about 2-3 minutes, or until the edges are golden brown and the center is cooked through. The cooking time may vary depending on your stove.

Carefully remove the cooked hopper from the pan using a spatula or a spoon. Repeat the process with the remaining batter, greasing the pan as needed.