How to Make Malay-Style Banana Pancakes (Lepek Pisang)

Every year, I travel back to my beautiful home country of Malaysia to be with my family. I wish to share my experience with readers!

Favorite Family Recipe

Banana pancakes, or lepek pisang, are a popular and traditional Malaysian breakfast. Growing up, my siblings and I enjoyed this dish many times, and it was one of our favorite breakfasts that my mother cooked. The best thing about these pancakes is how quick and easy they are to make; when we were hungry, my mother made them for snacks, too!

Subtly sweet, the pancake's signature aroma comes from the freshly grated coconut filling and the banana leaf wrapper. I enjoy using banana leaves in cooking, especially when I'm making traditional Malay cuisine. It reminds me of my childhood, when I would help my mother in the kitchen.

Simple Ingredients

Unlike many other traditional Malay foods, lepek pisang is very easy to make and doesn't require many ingredients. All you need is a few bananas, all-purpose flour, sugar or honey, freshly grated coconut, and some banana leaves (cut into square shapes). The coconut filling is made from freshly grated coconut and some salt. Lepek pisang is best to enjoy while it's warm.

Ingredients

For the pancake:

• 4 small bananas
• 3 tablespoons all-purpose flour
• 1 teaspoon maple syrup, honey, or sugar

For the filling:

• 1 cup freshly grated coconut
• Salt to taste

For the pancake wrapper:

• 2 to 3 fresh banana leaves, cut into squares

Directions

1. Make the coconut filling: In a small bowl, combine the grated coconut and salt. Mix thoroughly and set aside.
2. Make the pancake mixture: In a bowl, mash the banana using a masher until it is smooth. Add the maple syrup or sugar into the mashed banana and stir until combined. Add the flour into the mixture and stir with a spatula until well combined. The dough should be a little sticky.
3. Wrap the lepek pisang: Take a piece of banana leaf and lay it flat on a counter. Place 3 tablespoons of pancake mixture in the middle and flatten it using the back of the spoon.
4. Place 2 teaspoons of the coconut filling and put it on top of the pancake mixture.
5. Fold the pancake and set aside.
6. In the meantime, heat a non-stick medium or small-sized pan.
7. Transfer the pancake into the pan. Cook for 5 minutes each side or until the banana leaf started to turn slightly scorched.
8. Continue cooking the remaining pancake until it's all done.
9. Transfer to a cutting board. Let it cool for a few minutes before cutting.
10. Serve immediately with coffee or tea. Enjoy!

Photo Guide

© 2020 Liza

Comments

Liza (author) from USA on July 16, 2020:

That was awesome, Peggy! I wish I can grow them here. I don't have a backyard, plus I don't think the climate here enabling to grow a banana tree. I grew up eating fresh bananas picked up from the back yard. These days, I have to go to the Asian store to get the banana that I preferred to make a traditional Malaysian dessert.

Peggy Woods from Houston, Texas on July 16, 2020:

I wish I had read this recipe when we had banana trees growing in our yard. It almost sounds good enough to serve as a dessert. Thanks for your recipe.

Liza (author) from USA on July 15, 2020:

Thank you, Linda. This Malay-style banana pancake is delicious with almost everything; honey, maple syrup, and chocolate syrup. I personally like eating without it. The banana leaves give an aroma to the pancake which makes it special. Thanks for commenting.

Linda Crampton from British Columbia, Canada on July 14, 2020:

I would love to make this pancake with maple syrup. I've never used banana leaves in the kitchen before. It's an interesting idea.

Liza (author) from USA on July 13, 2020:

Hi Ankita, thank you for your comment. This banana pancake is my favorite when I'm a bit lazy to cook in the morning because it's so simple but yet delicious!

Ankita B on July 13, 2020:

The pancake looks delicious. Thank you for sharing.