Egg Hoppers with Coconut Sambol Ingredients: - 1 cup basmati rice - 7g yeast - 12g sugar - 200ml coconut milk - 1 tsp salt - 8 eggs - 1/2 coconut, grated - 1 shallot, sliced - 2 small green chillies, sliced - 2 cloves garlic, sliced - 0.5 tsp salt - 0.5 tsp black pepper - 1 tsp chilli flakes - juice of 1 lime Method: 1. Rinse the rice thoroughly under cold water, then cover with cold water and leave to soak overnight in the fridge. The next day, drain any excess water and transfer the rice to a food blender. Add 300ml water and blend on high for 6-7 minutes until you have a smooth rice milk. Add the yeast and sugar, stir well, then pour into a bowl and cover with a tea towel. 2. Leave the rice milk mixture at room temperature to ferment for 1.5-2 hours, or until it starts becoming bubbly. 3. In a mortar and pestle, add the garlic and chillies and pound until smooth. Add salt, pepper, and chilli flakes and pound again. Mix in the grated coconut and lime juice; set aside until needed. 4....