Lempeng Kelapa

Coconut Pancakes


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 (


  • 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