Lempeng Kelapa

Coconut Pancakes

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Preparation info

  • Serves


    • Difficulty


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.


  • 125 g ( oz) plain flour
  • 45 g ( oz) desiccated coconut
  • 2 shallots, peeled and thinly sliced
  • ½ tsp salt
  • 2 Tbsp melted butter + more as needed for cooking pancakes
  • 250 ml (8 fl oz / 1 cup) water


  • 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 the batter into a 1-cm (½-inch) thick pancake. Let it cook for about 2 minutes.
  • Top the pancake with 1 tsp butter and spread it out. Flip the pancake over and let it cook for another 2 minutes, or longer for a slightly darker and crispier pancake. Transfer to a plate and repeat with the remaining ingredients.
  • Serve hot with ayam masak merah or kari ayam.