Step 1

Combine the yeast and water in a glass and set aside for about 10 minutes until it gets foamy.

Step 2

Combine salt, rice flour, and sugar in the bowl of a stand mixer.

Step 3

Add the yeast mixture and stir until obtaining a homogeneous batter.

Step 4

Cover, and set aside for at least 2 hours, in a warm place.

Step 5

Add the coconut milk and baking soda and mix until smooth.

Step 6

Cover and set aside for another hour.

Step 7

Batter should have the consistency of a thin crepe batter. If it is too thick, adjust by adding water or coconut milk.

Step 8

If using a non-stick hopper pan, slightly wipe the pan with a paper towel soaked in vegetable oil. If using a more traditional iron hopper pan, grease with a little more oil.

Step 9

Heat the hopper pan over a high heat, then lower to medium.

Step 10

Add a ladle of hopper batter and immediately swirl the batter around the pan to cover the entire surface.

Step 11

Add an egg in the center of the hopper to make an egg hopper (optional).

Step 12

Cover and cook until the batter sets, the edges are crispy (and the egg white has set), about 3 to 4 minutes.

Step 13

Gently slide the hopper out of the pan to a plate.