Lempeng Pisang

by Sjaiful A. on Tue, November 29, 2011

Nothing fuels your tummy like a hefty breakfast. Try lempeng pisang, a banana pancake cooked in aromatic banana leaf. Break away from the Monday blues with this yummy treat.

Breakfast- Malaysian Style. Start your day with a lempeng pisang.

Serves 3 people

It's a great way to use up leftover bananas and because it's sweet, kids would love it too!

Cook until the banana leaf starts to brown. This gives the lempeng a slightly charred taste which balances the sweetness of the bananas.

Foodster's Verdict

Lempeng Pisang


  • Preparation
  • Total
    A few pieces of banana leaf, cut into 20 x 20 cm
    Oil, to lightly coat the banana leaf. This is to make sure the batter doesn't stick on the banana leaf when you cook it.

    300 g Pisang Emas, mashed
    ½ C Grated coconut
    ½ C Plain flour
    80 g Palm sugar, melted
    pinch Salt

1. By using a wooden spoon, mix all the ingredients together in a mixing bowl.
2. Heat a flat pan over a medium flame. Put a piece of banana leaf on the pan then pour 1/3 of the batter and cover it with another piece of banana leaf.
3. Let it cook for about 3-4 min on one side and then flip it over
4. Repeat steps 2 and 3 until all the batter have been used up.

Local style banana pancake or lempeng pisang is a little chewy on the outer layer but soft and moist inside. Palm sugar gives an extra caramel taste while banana leaf gives a mild smokey flavour. Coconut add a gorgeous richness to the pancakes.


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