This sweet treat from Tabanan Regency is a favourite dish of my family, especially my son. Usually, Lak Lak is made with brown sugar but my mother uses palm sugar, making it even better.
SERVES 75 small Pancakes
PREP TIME 30 mins
COOK TIME 2 mins
500ml hot coconut milk
1kg rice flour
200ml hot water
100g grated coconut with salt
2 tbsp suji leaves water
1 tsp baking powder
1 tsp salt
10 pcs suji leaves
Fresh coconut, grated
Put suji leaves and water in a small powerful blender. Set aside and strain before use. Pandan leaves can be used to substitute suji leaves.
Place rice flour and baking powder in a bowl. Pour hot water, little by little, while stirring the dough until well blended.
Pour hot coconut milk while stirring the dough until it forms a slippery mixture.
Add suji leaves water and salt. Stir constantly until everything is evenly mixed and the mixture does not stick.
Heat the Lak Lak mould* and pour 20ml of the mixture into each hole. Cover and cook for a few minutes only.
PALM SUGAR SAUCE
100g palm sugar
100g white sugar
Dissolve the palm sugar and white sugar together in the water over a low heat. Once dissolved, turn up the heat and reduce the mixture until it is thick and sticky.
Steam the grated coconut for a few minutes to make it warm. Lay the warm Lak Lak on a plate, sprinkle with steamed grated coconut, then drizzle with palm sugar sauce. For a more delicious experience, enjoy Lak Lak pancakes together with Balinese coffee.
*Lak Lak moulds are traditionally made of clay. This is a dish with several 5 centimetres round holes to hold the mixture – think a coddled egg tray. The moulds are heated on a fire of coconut husks and covered with a cone-shaped clay lid. A less traditional iron mould on a gas burner can be used but the pancakes won’t get the smoky flavour that makes them unique.