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
- 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)
- Small mixing bowl
- Medium saucepan
- In a small mixing bowl, mash bananas and sieve in self raising flour.
- Add grated coconut and salt. Mix evenly. Batter will be slightly sticky. Set aside.
- Cut banana leaves that have been cleaned into squares about 5 inches each. You will need 8 pieces.
- 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.
- Serve warm on it's own or you may top it with a spoonful of cream corn and a drizzle of condensed milk.
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.