Egg Hoppers

Method

1. Whisk together the 4 eggs, 300 g coconut milk, 30 g almond flour, and 1/2 tsp turmeric until well combined and smooth.
2. Heat a hopper pan or small ladle-shaped molds over medium-high heat until hot, then lightly grease each mold with oil or ghee.
3. Pour the egg and coconut batter into each hot hopper mold, filling it about three-quarters full, and swirl gently to coat the sides evenly.
4. Cook each hopper for approximately 2-3 minutes until the edges are set and lightly golden, then carefully slide it onto a plate.
5. Repeat the pouring and cooking process with the remaining batter to make 4 hoppers total, cooking for about 20-23 minutes in total.
6. Serve the warm hoppers with the 2 pieces of pepper sambal on the side for dipping and heat.
7. Enjoy the egg hoppers immediately while they are still warm and have a crispy exterior with a soft, custardy center.