For the batter
To make the sambal, place the desiccated coconut in a medium-sized bowl and cover with boiling water. Set aside for 20 minutes or until softened. Drain all the liquid and combine with the rest of the ingredients. Set aside.
To make the hopper batter, in a large bowl, whisk the lukewarm water and yeast together. Whisk in the turmeric and coconut milk. Add the rice flour, salt and soda water – the batter should resemble thin pancake batter.
To fry the hoppers, place a small non-stick pan over a medium-high heat. Brush the pan with melted coconut oil. Pour ¼ cup of the batter into the hot pan and swirl until it coats the pan evenly.
Crack an egg in the middle, swirl the pan again and place a lid on the pan. Cook for about 2-3 minutes, or until the egg is just cooked and the pancake is crisp.
Remove from the pan and serve with the sambal, chilli sauce and limes.
The pancake batter can be made the night before and fried the next morning.