Ramadhan Recipe: Lempeng Pisang with Coconut


I had one of the best lempeng pisang (malay banana pancake) during my stay in Kuala Lumpur and came back trying to recreate the flavours of lempeng that I had. I love having this for breakfast each time I am in KL. Lempeng doesn't require any oil unlike the traditional jemput pisang or goreng pisang (banana fritters) we're use to having which makes it a healthy sahur meal to have, not forgetting that it's pack which energy packed bananas!

Lempeng Pisang with Coconut

(serves 4)
total time: 20 minutes

Ingredients:

  • 3-4 small bananas (the ones you would use for jemput pisang), mashed
  • 1/2 cup of self raising flour, sieved
  • 3/4 cup of grated white coconut
  • 1/4 tsp salt
  • 2-3 pieces of banana leaves, washed and cleaned
  • 1 tbsp condensed milk * (optional)
  • 3 tbsp of canned cream corn * (optional)

Cooking Equipment:

  • Small mixing bowl 
  • Medium saucepan
  • Ladle

Steps:

  1. In a small mixing bowl, mash bananas and sieve in self raising flour.
  2. Add grated coconut and salt. Mix evenly. Batter will be slightly sticky. Set aside.
  3. Cut banana leaves that have been cleaned into squares about 5 inches each. You will need 8 pieces.
  4. Heat saucepan and place one banana leave into saucepan. Using a ladle, scoop a spoonful into centre of banana leave. Cover top with another banana leave. Cook for 3-4 minutes each side or until sides become crisp and lempeng is golden brown. 
  5. Serve warm on it's own or you may top it with a spoonful of cream corn and a drizzle of condensed milk.

Notes/FAQ:

Qn: My batter feels too sticky to my liking. What should I do?

You may add 2-3 tbsp of water and increasing it until you reach a desired consistency.

Qn: Will this recipe work without using banana leaves?

Banana leaves give a nice smoky fragrance when in contact with heat. However, you may do without it. Use a non stick pan and/or add 1-2 tbsp of butter before adding your batter in.

 

 

 


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