Wednesday, January 13, 2021

Lempeng Pisang

 

Every Friday,  there will be a bazaar or food market near my office. I came upon a humble stall selling piping hot toasted banana pancake or known as lempeng pisang in Malay. Made with simple and easily available ingredients lempeng pisang is a favorite for many this can be seen with the long queue lined up to get their hands on the delicious delicacy.

Pisang emas works brilliant for this recepi since, I have used up all the left over pisang emas from our breakfast into the making of the lempeng, just make do with Cavendish bananas for photography 😆. Guess Cavendish will work good for the recepi too. I have dozens of gula melaka in stock (thanks to my recent trip to Malacca), and adding gula melaka to the batter as a sweetener never failed me. You may substitute with brown sugar but, do use palm sugar for a greater flavour. The rich and caramel taste of the gula melaka goes really well with banana.

Nicely charred and toasted lempeng pisang is ideal for breakfast or as a teatime snack. I love the texture of the grated coconut on every bite and the beautiful fragrance of banana leaves enhance the taste of the lempeng pisang. Best eaten hot with a cuppa. 

Ingredients 

6 pisang emas, mashed

2 cups of all purpose flour 

1/2 palm sugar, melted

1/2 cup grated coconut 

2 bananas, sliced

1/4 tsp salt 

Banana leaves, cut into palm sized

Methods 

In a large bowl, add the mashed banana,melted palm sugar, salt, flour and grated coconut. Mix well to combine.

Heat a flat girdle pan and place a banana leaf. Pour a ladleful of the batter and spread it lightly.  Top with few pieces of sliced banana.

Place another banana leaf on the too and cook on medium flame for 3-4 minutes. 

Flip and cook for another 3-4 minutes. Transfer to a serving plate. 

Repeat the process with remaining batter.

Serve hot or warm with tea or coffee.

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