Lempeng Pisang + Coconut

by Lisa K. on Tue, July 17, 2018

Lempeng is like a local pancake, but flatter and chewier. Got some extra bananas that’s hanging around in your kitchen but nobody wants to eat it? This recipe will kao dim it for you.

A new life for over ripe bananas

Serves 4 - 6 people

Stir batter for a minute or two to get the chewy texture

Ripe bananas have more banana-y flavour. If your bananas are not ripe enough, add in ½ tsp. banana essence to the batter.

Foodster's Verdict

Lempeng Pisang + Coconut


  • Preparation
  • Total
    2 ripe bananas, like really ripe
    3 tbsp. melted butter/oil
    2 eggs
    2 cups milk
    ½ tsp. vanilla essence
    ¼ tsp. salt
    3 tbsp. sugar
    ½ cup grated white coconut
    2 cups flour
    ¼ tsp. baking powder

1. Mash bananas in a large bowl. You can leave it slightly chunky. Add in melted butter, eggs, milk, vanilla essence, salt and sugar. Whisk to combine.

2. Next, add in grated white coconut, flour and baking powder.

Sift in flour and baking powder so it is easier to mix.

3. Whisk again until there are no flour lumps left. It should be the consistency on runny pancake batter.

Taste the batter and adjust the amount of sugar if necessary.

4. Heat a non-stick pan with a little butter or oil. Pour a ladle of batter into the pan and cook for 2 – 3 minutes, and flip over, cook again for another 2 – 3 minutes.

When batter sets and you can see bubble holes on the lempeng, it is time to flip.

5. Repeat process until all the batter are used up. Serve with grated coconut and brown sugar. Oh and also with a cup of hot tea. Best!

The coconut and brown sugar combo works so well!



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