Zaleha Kadir Olpin

Lempeng Kelapa

Coconut Pancakes

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
My Rendang isn't Crispy
My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

  • About

Nothing beats dipping this traditional coconut pancake in sambal and enjoying it with a cup of strong coffee for breakfast. Delish! In Malaysia, freshly grated young coconut is used to give the pancake a rich, creamy flavour. As fresh grated coconut is not readily available in the UK, I use desiccated coconut.

Ingredients

  • 125 g (4½ oz) plain flour
  • 45 g (1½

Method

  • Combine the flour, desiccated coconut, shallots, salt and 2 Tbsp melted butter in a mixing bowl. Add the water and stir to get a very thick and almost lumpy batter. Set aside for 10 minutes.
  • Heat a little butter in a non-stick frying pan over low heat. Pour a ladleful of the batter into the middle of the pan, then use the back of a wet spatula to push and flatten