Lempeng is a Malaysian style pancake, usually flatter, denser and slightly greasy with crispy edges. It can be enjoyed as a sweet kuih or dipped in sambal for a savoury treat. But this is a sweet version flavoured with real Pandan leaves doused in Gula Melaka syrup. Enjoy it for breakfast or teatime, this is a nice little treat to share with everyone.
Nice little tea time snack
Serves 4 - 6 people
Batter can be made ahead and kept in the fridge up to 3 days. Give it a good whisk before cooking.
1 cup pandan extract (5 pandan leaves + 1 1/2 cups water)
3 tbsp. melted butter/oil
1 cup evaporated milk
¼ tsp. salt
3 tbsp. sugar
2 cups flour
¼ tsp. baking powder
¼ tsp baking soda
1 tbsp. oil for cooking
Gula Malaka Syrup
50g gula melaka, chopped
1 tbsp. sugar
1 pandna leaf, knotted
1. Make pandan extract first. Wash and cut pandan leaves into inch pieces. Blend with 1 1/2 cups of water until fine.
Strain, squeeze and discard pandan fibers. Reserve the green extract
2. Combine 1 cup of pandan extract, butter, eggs, evaporated milk, salt and sugar. Whisk until it is well incorporated.
Optional: You can add 1 drop of green food colouring to brighten up the colour
3. Sift flour, baking powder and baking soda into liquid pandan mixture and whisk again until well combined.
It is OK if there are small flour lumps left in the lempeng batter
4. Heat a non-stick pan on medium heat and drizzle in a little oil.
Use a piece of paper tissue to spread it out
5. Pour in half a cup of lempeng batter into the hot pan.
When bubbles start to appear on the surface, it is time to flip
6. Cook again for a minute or so until it is golden brown.
Adjust flames from time to time till you get the correct level
7. Repeat step 5 and 6 until all batter is used up. Oil the pan from time to time to prevent sticking.
8. To make the gula melaka syrup, add in all 4 ingredients and bring to a gentle simmer. Strain into a bowl.
9. Drizzle gula melaka syrup all over hot lempeng. Dig in!