Lepat Pisang
'Pisang' means banana in Malay. The word 'lepat' however does not exist in the Malay dictionary, leading to my own conclusion as to the possible origin of this word. The way that this sweet steamed delicacy is prepared, requires the wrapping and folding of banana leaf around it. 'Fold' is 'Lipat', so perhaps there might have been some error of spelling back in days or some other explanation, it is today called 'Lepat'. In Malaysia, there are different types of lepat, commonly made from cassava, banana or corn. This is the banana (most common) recipe.
Ingredients
1 1/2 cup all purpose flour
4-5 ripe bananas
1 egg, lightly beaten
1/2 cup fresh dessicated coconut
1/3 cup white sugar
1/4 cup coconut milk
pinch of salt
adequate banana leaves
Method
N/B : If you cannot find fresh dessicated coconut, use dried dessicated coconut and soak them in coconut milk for 30 minutes to 1 hour, drain then use as per recipe
Ingredients
1 1/2 cup all purpose flour
4-5 ripe bananas
1 egg, lightly beaten
1/2 cup fresh dessicated coconut
1/3 cup white sugar
1/4 cup coconut milk
pinch of salt
adequate banana leaves
Method
- Peel the bananas and mash in a large bowl
- Add in the dessicated coconut, sugar, salt, egg and coconut milk, mixing until well combined
- Add in the flour 1/2 a cup at a time and mix together the batter until you reach the consistency of a thick porridge
- If you have frozen banana leaves, you will need to thaw them until they are pliable and can be separated/unfolded without any tear
- The leaves need to be softened so that they can be folded. Cut the leaves into rectangles and then pass them over a small flame from a gas stove just for a few seconds (15 to 20 seconds would be enough). Be careful not to let them catch on fire. If you don't have a gas stove, you could quickly blanch them in hot water (about 30 seconds) and then dry them
- Prepare your steamer.
- Once you have prepared the banana leaves, place one on a plate. Place about 1-2 tablespoons of the batter in the middle of the leaf then fold the side closest to you, followed by the side opposite you and then tuck the ends underneath. Continue with the rest until they are all done.
- Place them in the steamer and cook for 20 to 30 minutes then leave them to cool before serving
N/B : If you cannot find fresh dessicated coconut, use dried dessicated coconut and soak them in coconut milk for 30 minutes to 1 hour, drain then use as per recipe
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