Step 1

Sift the flour into a large bowl.

Step 2

Heat about 124ml ( 1/2 cup) of the light coconut milk until hand hot and pour the yeast into it.

Step 3

Mix this all up until the yeast dissolves and then pour it into the flour.

Step 4

Add just enough of the light coconut milk to form a soft dough along with the sugar. Cover for about four hours to rise.

Step 5

After the dough has risen, pour in the rest of the light and thick coconut milk until you have a batter that is like single cream. Be sure to whisk out any lumps. You may need to use slightly more or less coconut milk in order to achieve the creamy consistency.

Step 6

Cover and let this sit overnight. 24 - 32 hours will do the job.

Step 7

When ready to cook, heat your wok over medium high heat and add just a drop of oil. You only need it to coat the wok.

Step 8

Pour in a ladle full of the batter and then swirl it around in the wok until the sides are nicely coated with a thin layer of the batter.

Step 9

If you like, you can break an egg into the batter at the bottom and then cover the wok.

Step 10

Allow to cook for about four minutes, covered. If you are not using a non stick wok, you may need to tap the sides a few times to help release the hopper. Carefully carve around the sides until it is free from the wok.

Step 11

Season with salt and pepper to taste and serve with your favourite chutney or raita.