Ingredients

• 2 cups rice flour (or soaked raw rice)
• 1 cup coconut milk
• ½ tsp dry yeast
• 1 tbsp sugar
• 2–3 Marie biscuits

Method

1. Soak rice for 2 hours (skip if using rice flour).
2. Blend rice/rice flour + coconut milk + yeast + sugar + biscuits until smooth.
3. Cover and rest in a warm place for 1–2 hours.
4. Heat hopper pan, pour one ladle, swirl.
5. Cover and cook for 1–2 minutes.

Ready — crispy edges, soft center.

By Hiran Peiris – Local Diner, Stag park, Taupo