Laklak, sweet pancakes made from rice flour, come in many forms. In rural Bali, they’re large, thin and sweetened with slices of banana that caramelise within the batter as they cook over a clay and wood fire. Light and smoky, they’re often prepared on the spot at speciality food stalls
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 20 minutes |
| Serves | Makes 4 |
| Cuisine | Asian |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 772 |
| Fat | 21.5g |
| Saturates | 17.6g |
| Protein | 9.9g |
| Carbs | 135.7g |
| Sugars | 29.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPlace 3 pandan leaves and 50ml of water in a small, powerful blender. Set aside and strain before use.
Heat 350ml of water until hot.
In a bowl, combine the rice flour and corn flour. Gradually add the hot water while stirring the dough until well blended. Knead for 5 minutes. Slowly pour in the coconut milk, while stirring continuously until it forms a smooth mixture with no lumps. Add the strained pandan water and salt to the mixture. Stir until well combined and the mixture is smooth and not sticky.
Heat a large non-stick pan over a medium heat. Pour about a tablespoon of the batter into the pan. Cover and cook for a few minutes until set.
Finely grate the palm sugar. Place it in a saucepan, along with 100ml of water and the remaining pandan leaf, over a low heat. Stir to dissolve the sugar. Once dissolved, increase the heat and simmer until the mixture thickens into a sticky sauce.
Slice the strawberries as desired. Steam the grated coconut for a few minutes to warm it up.
Place the warm laklak pancakes on a plate. Sprinkle the steamed coconut over and top with the sliced strawberries. Drizzle the palm sugar sauce over the pancakes and serve.
