| 1 | Dissolve the yeast and sugar in the water and set aside for 5 minutes. |
| 2 | Sieve the flour and salt into a bowl, add the coconut milk, yeast and sugar and mix to form a smooth batter. |
| 3 | Cover and leave overnight. |
| 4 | Grease a hopper pan, heat it over a moderate heat and pour 75 ml of batter into the pan. |
| 5 | Tilt the pan so batter forms a round shape, cover with the lid and cook until done. |
| 6 | Ease the hopper from the pan with a blunt knife |
