Rice and Flours
Hopper Flour Mix (Appa Piti)
Rice flour blended for hoppers, so the batter only needs coconut milk, yeast and time.
- The flour ratio already worked out
- Milled fine, which is what lets the batter swirl thin
- Instructions for the overnight ferment on the pack
- Works for plain hoppers, egg hoppers and milk hoppers
- No shortcut fermentation and no baking powder trick
Available to pre-orderSKU: CC-FLR-APP
Size: 500g
- Carefully packed and shipped to your door
- 14-day replacement on damaged items
- Secure checkout
Description
The dry blend for appa: fine rice flour with the right proportion of everything else a hopper batter wants, so you add coconut milk, a little yeast and sugar, and leave it to ferment. It will not save you the waiting, because nothing can, but it takes the guesswork out of the ratio.
Hoppers are the dish people are most nervous about, and it is nearly always the batter that decides it. Too thick and it will not swirl up the sides of the pan. Too thin and the middle never sets. The flour ratio is where that gets settled.
The other half of the job is fermentation, and there is no shortcut. The batter needs several hours, ideally overnight, for the yeast to work and for the sour note that makes a hopper taste like a hopper. A mix cannot do that part for you and any pack that claims to is selling you a pancake.
What this does is get the flour right, so the only variables left are your coconut milk, your patience and your pan.
How to Use
- Ferment overnight, then cook plain hoppers for breakfast
- Crack an egg into the middle for an egg hopper
- Add thick coconut milk at the end for a milk hopper
- Pour thin and swirl high for lacy edges
Cook with It
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Frequently Asked
No, and be suspicious of anything that says otherwise. The sour note and the airy middle both come from several hours of yeast working in the batter. A mix can get the flour right. It cannot compress time.
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