Malaysia

Lempeng pisang

Name: Lempeng pisang
Total time: 30 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 3 very ripe mashed banana; 1 1/4 cups maida (all-purpose flour, plain flour); 2/3 cup fresh fresh grated coconut; 1 1/2 tbsp sugar; a pinch salt; 1/3 cup as needed water; 1 tbsp for the pan cooking oil (vegetable oil)

Overripe bananas and coconut turned into soft, chewy pancakes. Malaysia's thrifty little breakfast.

30 minTime

5 gProtein each

mildSpice

Pancakes from spotty bananas2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

309kcal

5 gprotein

4 gfibre

30minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Banana3 very ripe, mashed

Maida (all-purpose flour, plain flour)1¼ cups

Fresh grated coconut⅔ cup, fresh

Sugar1½ tbsp

Salta pinch

Water⅓ cup, as needed

Cooking oil (vegetable oil)1 tbsp, for the pan

Method

5 steps

1Mash the bananas until almost smooth. Stir in the coconut, sugar and salt.
2Add the maida and enough water to make a thick batter that drops slowly from a spoon. Rest 5 minutes.
3Heat a non stick pan or tawa on medium low and brush with oil. Spread a ladle of batter into a round about 1 cm thick.
4Cook 3 minutes until the base is golden brown and the top looks set at the edges. Flip and cook 2 to 3 minutes more.
5Serve warm, plain or with a cup of tea.

Serve it like this

Cut each lempeng into wedges like a pizza and stack them on a plate with a cup of tea alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Lempeng pisang

Make it your way

Ingredients

Method

Make it a meal