This recipe is part of the Don’t Call Me Chef column. For the full story, go to ‘Bananarama‘.
1½ cups flour
1 tbsp sugar
1 tsp salt
1 tsp baking powder
4-6 pisang emas or pisang berangan, peeled and mashed
1 cup coconut milk
½ cup water
½ cup cooking oil for greasing
Palm sugar syrup
200g palm sugar
2 tbsp sugar, or to taste
a pinch of salt
2 pandan leaves, knotted
1 cup water
Mix all the ingredients, except the oil, to make the batter. Add water if you want a thinner consistency to make thin pancakes. Leave to rest for 30 minutes.
Heat up a frying pan. Coat the pan with the cooking oil, and then pour out the oil. Put in a ladleful of batter, and cook over medium heat till bubbles form.
Then, flip the lempeng over and cook for three more minutes.
Serve with caster sugar or palm sugar syrup.
To make the syrup, bring all the ingredients to a slow boil. Then lower the heat and let it simmer till the syrup thickens. Stir from time to time.