Every year, I travel back to my beautiful home country of Malaysia to be with my family. I wish to share my experience with readers!
Favorite Family Recipe
Banana pancakes, or lepek pisang, are a popular and traditional Malaysian breakfast. Growing up, my siblings and I enjoyed this dish many times, and it was one of our favorite breakfasts that my mother cooked. The best thing about these pancakes is how quick and easy they are to make; when we were hungry, my mother made them for snacks, too!
Subtly sweet, the pancake's signature aroma comes from the freshly grated coconut filling and the banana leaf wrapper. I enjoy using banana leaves in cooking, especially when I'm making traditional Malay cuisine. It reminds me of my childhood, when I would help my mother in the kitchen.
Unlike many other traditional Malay foods, lepek pisang is very easy to make and doesn't require many ingredients. All you need is a few bananas, all-purpose flour, sugar or honey, freshly grated coconut, and some banana leaves (cut into square shapes). The coconut filling is made from freshly grated coconut and some salt. Lepek pisang is best to enjoy while it's warm.
For the pancake:
- 4 small bananas
- 3 tablespoons all-purpose flour
- 1 teaspoon maple syrup, honey, or sugar
For the filling:
- 1 cup freshly grated coconut
- Salt to taste
For the pancake wrapper:
- 2 to 3 fresh banana leaves, cut into squares
- Make the coconut filling: In a small bowl, combine the grated coconut and salt. Mix thoroughly and set aside.
- Make the pancake mixture: In a bowl, mash the banana using a masher until it is smooth. Add the maple syrup or sugar into the mashed banana and stir until combined. Add the flour into the mixture and stir with a spatula until well combined. The dough should be a little sticky.
- Wrap the lepek pisang: Take a piece of banana leaf and lay it flat on a counter. Place 3 tablespoons of pancake mixture in the middle and flatten it using the back of the spoon.
- Place 2 teaspoons of the coconut filling and put it on top of the pancake mixture.
- Fold the pancake and set aside.
- In the meantime, heat a non-stick medium or small-sized pan.
- Transfer the pancake into the pan. Cook for 5 minutes each side or until the banana leaf started to turn slightly scorched.
- Continue cooking the remaining pancake until it's all done.
- Transfer to a cutting board. Let it cool for a few minutes before cutting.
- Serve immediately with coffee or tea. Enjoy!
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© 2020 Liza