Homemade Coconut Treacle (Pani) Hoppers

* 250 grams Rice Flour * ½ Tablespoons Yeast * 2 Tablespoons Sugar * 50 milliliters Lukewarm Water * 1-½ cup Coconut Milk, Divided Use * 8 Tablespoons Coconut Treacle * 1 whole Egg Beaten * 1 teaspoon Salt Sift the flour into a large bowl. Mix yeast, sugar and water in a small bowl. Leave 10 minutes until frothy. Add the yeast mixture and 3/4 cups of coconut milk to the flour. Mix well. Now knead by hand for 10 minutes. The batter should be thick. Cover the batter and allow to rise for 1 hour. After that, add the remaining milk coconut treacle and egg. Mix well. Add salt. The batter will be like pancake batter. Now heat a round-bottomed pan or wok on medium heat. When hot, rub the pan thoroughly with an oiled cloth. Now pour a ladleful of batter into the pan and turn the pan so that the batter sticks to the sides of the pan. Cover with a lid and cook over medium heat. After 2 to 3 minutes, the edges will have become golden and the center soft and spongy. Now fold it in half and press the edges together. You are looking for a crescent shape (which is standard for pani hoppers). I have done this in the photo above. Carefully loosen the edges using a flat wooden spoon or butter knife. Serve and enjoy.