Event: Blogging Marathon #56
My choice: Malaysia
'Lempeng Pisang' are Malay style traditional banana pancakes made with a coconut stuffing, eaten both as a breakfast and a snack. Traditionally the batter is wrapped in banana leaves for each individual pancake and then char grilled until the inside batter is cooked. However they can be made in a pan on stove top as shown in the link below for a more easier approach.
The 'banana leaf' version from the original recipe didn't use even a single drop of oil / butter for making the pancakes as the natural oils in the banana leaf allow the pancakes not to stick to the leaves while cooking. However greasing the banana leaves may make the pancake making more foolproof. And the bonus part is that the leaves impart their natural flavor to the pancakes.
I badly wanted to make these pancakes the first time I saw them and I couldn't wait till I got hold of some banana leaves. I made the batter the traditional way but cooked them just like the regular pancakes using oil. They tasted real good even that way with the yummy banana - coconut combo and the flavor was awesome. I had planned to try them again with banana leaves in India during my summer trip but as usual as soon as I landed in India, I forgot that I own a blog. So much for planning to capture lempeng pisang, the traditional way. :) I promise to update this post later using banana leaves but I have provided pictures to give an idea.
Ingredients: (Yield 8)
3 large sized ripened bananas
1 cup all purpose flour
1/2 tsp. salt
3 to 4 tbsp. sugar
1 tbsp. water (optional)
1/2 cup (or more) fresh shredded coconut
Fresh banana leaves of about 6x6 inch sized ones or oil to toast the pancakes
* Mash the bananas smoothly in a bowl. Add sugar and salt and mix to combine. Next add the flour and whisk to combine. Add
water if needed. The consistency should be on a thicker side as shown in the picture.
* Pour about 3 tbsp. of batter at the center of a banana leaf (I used a sheet of aluminum foil just for demonstration. I did not use it to cook.)
* Spread it thinly into about 4 inch circle and then sprinkle a thin layer of coconut.
* Fold the leaf in half so that the batter inside now will be in half moon shape with the coconut inside. (Or simply you can cover the banana leaf with another banana leaf.)
* Choose a wide pan that can hold the folded banana leaf. Heat the pan and place the folded banana leaf with the batter inside. Cook on medium flame for about 4 -5 minutes and flip. Cook until it is done. (The banana leaves almost get charred while cooking.)
* Repeat the steps with the remaining batter.