Coconut Hopper Sundae Bowls with Palm-Sugar Caramel

Method

1. Mix the rice flour, baking powder, sugar and salt in a bowl, whisk in the coconut milk and water until smooth and let it rest for 30 min. The sugar makes these colour faster and turn crisper than plain hoppers.

   Add in this stepRice flour (fine, dry) 80 gBaking powder ¼ tspSugar 1 tbspSalt 1 pinchCoconut milk (for the batter) 140 mlWater 60 ml

2. Put the palm sugar and the caramel coconut milk in a small 16 cm saucepan and simmer on medium-low heat heat for 6 min, stirring, until it thickly coats the back of a spoon. Stir in the salt and take off the heat; it thickens further as it cools. Hot sugar syrup burns badly, so let it cool before tasting.

   Add in this stepPalm sugar or jaggery 60 gCoconut milk (for the caramel) 60 mlFlaky salt 1 pinch

   medium-low heat

3. Toast the coconut and roughly chopped cashews in a dry pan over medium heat heat for 3 min, stirring constantly, until golden, then tip onto a plate straight away; left in the pan they burn quickly.

   Add in this stepDesiccated coconut or coconut chips 10 gCashews 20 g

   medium heat

4. Heat a hopper pan or small wok over medium heat heat for 3 min and wipe it thinly with an oiled paper towel.

   Add in this stepVegetable oil (for greasing) 1 tbsp

   medium heat

5. Pour in about 40 ml of batter and swirl the pan high so it coats the sides right to the top. Cover and cook on medium-low heat for 4 min, uncovering for the last minute to dry the surface. When golden and firm all over, lift it out and set it upside down on a rack; it crisps into a bowl as it cools. Make 4 bowls.

   medium-low heat

6. Dice the mango. Just before serving, put mango in each hopper bowl, top with a scoop of ice cream, spoon over the palm-sugar caramel, scatter with toasted coconut and cashews and grate over some lime zest. Serve at once, before the ice cream melts.

   Add in this stepRipe mango 1Vanilla or coconut ice cream (1 scoop) 2Lime (for zest) ¼