← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 200 g Plain (all-purpose) flour
• 150 g freshly grated coconut (or 100 g desiccated, soaked in a little hot water)
• ¾ tsp Salt
• 1 tsp Sugar (optional)
• 350 ml Water, more or less
• 2 tbsp oil, for the pan

Method

1. Mix the flour, coconut, salt and sugar, then stir in the water a little at a time to make a thick but spreadable batter, like thick yoghurt.
2. Heat a non-stick or cast-iron pan over medium heat and wipe with a little oil.
3. Pour in a ladleful and spread it out quickly with the back of the ladle into a thin round. Cook for 2–3 min until the base is golden and the top looks dry.
4. Flip and cook for 1–2 min more. Repeat, stacking the pancakes on a plate under a cloth.
5. Serve warm with fish curry, sambal ikan bilis, or a drizzle of melted palm sugar.

Tips

• For a sweet version, mash in 2 ripe bananas and a spoon of sugar (lempeng pisang).
• Cooking on oiled banana leaves in the pan gives a lovely smoky aroma.

Sources

Written in our own words after cross-checking these recipes:

Free Malaysia Today Ikanmas