Jaje Laklak (Balinese Rice Flour Pancakes)
Jaje Laklak
Traditional Balinese green rice-flour pancakes coloured with suji leaves, cooked in clay moulds and topped with palm sugar syrup and grated coconut.
- Time
- 1 hr
- Serves
- 20 people
- Origin
- Bali
- Type
- Cakes & Snacks
Ingredients
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Syrup
How to Make
Mix the rice flour, suji-pandan juice, coconut milk, salt and lime water until smooth. Rest 30 minutes.
Cook the palm sugar, water and pandan until dissolved and slightly thick, then strain.
Heat a laklak mould or small non-stick pan and grease lightly.
Pour in batter, cover and cook on low heat until set with small holes on top.
Serve with grated coconut and palm sugar syrup.
Kitchen tip
An evenly heated clay mould cooks laklak through without burning the base.
Questions
Where does Jaje Laklak (Balinese Rice Flour Pancakes) come from?
Jaje Laklak is a traditional dish from Bali (capital: Denpasar), in the Bali & Nusa Tenggara region of Indonesia.
How long does Jaje Laklak (Balinese Rice Flour Pancakes) take to make?
It takes about 1 hr in total to make 20 servings, including preparation.
What is the secret to a good Jaje Laklak (Balinese Rice Flour Pancakes)?
An evenly heated clay mould cooks laklak through without burning the base.