Palappam

In medium saucepan, over medium heat, make a “roux” by mixing ¼ cup rice flour and ½ cup water to almost a boil, and cook until it comes together like thick porridge. Turn off heat and set pan aside.

With the blender on a medium setting, pour in yeast, then pour in half cupfuls of the remaining 2 cups of rice flour alternatively with the coconut milk. Continue until all of the rice flour and coconut milk have been added. Stop at intervals as needed and use a rubber spatula to help you blend the ingredients that stick to the sides of the bowl. Add enough water (fresh or from the can of the coconut milk) as needed, only until it reaches a pancake batter consistency. You don’t want it too thick.

Add the rice powder roux, salt and sugar, and blend for a few more minutes until all ingredients are incorporated well.

Pour into a bowl, large enough to let it bloom and “grow”. Cover it with a tea towel and set it aside in a closed, warm, dry place, preferably an oven (turned off). Leave it undisturbed for a minimum of 6 hours, even overnight.

Mix fermented batter well. Take out as much as you need in a smaller bowl. Leave remainder in refrigerator. If using it all at once, still do this in batches. It is easier to hold and ladle.

Heat a skillet on medium-low heat, ladle a little less than ¼ cup of the batter into the center of the heated pan.

Lift the pan off heat. Hold both sides firmly (use a heat proof towel or potholders when doing this) and using your wrists, swirl the batter around in a clockwise motion, so that the batter lightly coats the outer circumference and the middle of the pan. (Almost like hula hooping your pan once around). The center batter should be thicker, in a puddle. Return to heat. Put a lid over the skillet.

Allow it to cook for a minute and then check on it. The center will puff up, the edges will look like frilly lace. Leave it covered and cook further for browner, crisper ends. Then lift it out with spatula and set it on a plate. Repeat with remaining batter.