Lempeng Pisang - Malaysian Banana Coconut Pancakes

 
Event: Blogging Marathon #56
Theme: Breakfast
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.

Source: Here
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

Method:
* 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.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

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M for Malaysia ~ Cekodok Pisang

Event: BM #44 , Around the World (A - Z series)
Choice of Country: Malaysia  
Capital City: Kuala Lumpur  
Official Language: Malaysian

After a short break yesterday, I am back to my alphabet based global cooking and today we are moving to "M" and "Malaysia", a south east Asian nation. This federal constitutional monarchy is separated by the South China Sea into two similarly sized regions, Peninsular Malaysia and East Malaysia (Malaysian Borneo). This nation was ruled by Malay monarchs up until the 18th century when it came under British rule. It finally became independent in 1957. Now the head of government is the Prime Minister while the head of state is the king, known as the Yang di-Pertuan Agong. He is an elected monarch chosen from the hereditary rulers of the nine Malay states every five years. The country is multi-ethnic and multi-cultural, though The constitution declares Islam the state religion. 
Malays, Chinese and Indians form the major ethnic groups. Malaysian cuisine has evolved into a highly diverse and complex one owing to this multi-ethnic makeup of its population, historical migrations, colonization by foreign powers, and its geographical position. The present day cuisine is a melange of traditions from it's Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens. 
(Source:Wiki)
 
The first recipe that popped up in my search of Malaysian treats was cekodok. Even though I later bookmarked a lot of desserts, I stuck to these fritters since they were simple and quick to prepare and I had to finish off some leftover bananas. Cekodok pisang are supposedly one of the popular, traditional snacks in Malaysia. They also go by alternative names cekodok, kuih kodok, cucur and jemput-jemput. These fritters are prepared using flour and banana but are not at all on the sweet side. In fact they were bland to our taste and I would prefer some extra sugar added to the batter if I try them next time. They are very easy and quick to prepare and a nice way to use up those left over bananas lying on your counter. They are usually round shaped and can be made small or big depending upon one's choices. And of course bananas can be substituted with anchovies, prawns, onions or maize.

Ingredients: (Make about a dozen)
3/4 cup all purpose flour
1/2 tsp baking powder
A pinch of salt
2 tbsp coconut
1 tsp sugar
1 big sized banana (I had approximately 7 tbsp puree.)
Oil to fry

Method:
* Sift flour, baking powder and salt together.
* Mash the banana finely in a bowl and stir in together flour mixture, sugar and coconut. Mix well to combine.

* Heat oil for deep frying in a pan.
* Drop big spoonfuls of batter into the hot oil.

* Fry them on low flame until they turn golden brown throughout.

* Drain them on absorbent towels and serve warm.

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