Pek Nga (Malaysian Coconut Pancakes)

Enjoy pek nga, a traditional Malaysian coconut pancake, any time of day. These Malaysian pancakes are studded with coconut and perfectly fried to perfection.

Everybody loves pancakes

I was a picky eater as a child. When I say picky, I mean that even dipping my fries in ketchup (not to speak of mayo) was too bold of a step for me.

Nevertheless, there was one dish that I could never resist.

Palatschinke is a Hungarian variety of pancake, which my father used to cook for me when I was refusing to eat anything else. Even after my palate developed and opened up to new flavors, pancakes of all shapes and kinds have had a warm spot in my heart.

A trip to Malaysia's rice fields

Today, however, we shall leave behind the cold plains of Central Europe and travel to Langkawi, a tropical island in Northwestern Malaysia.

Langkawi is a magical place, with a serene coastline, wild jungles, and lush rice fields.

Its people are some of the most hospitable that I have ever met, and they are highly proud of their unique culture, folklore, and cuisine.

On my second day in Langkawi, I set off to Langkawi's rice fields. The island, also known as "Malaysia's rice bowl", has had an important role in Malaysia's rice production throughout history. To this day, green plains of rice plantations cover a significant part of the island.

Nowadays, the area is still mostly untouched by the tourism industry, which is centered around the coastline area. Nevertheless, you can occasionally spot cultural museums, mosques, and local restaurants.

Discovering Malaysian pancakes

After strolling around the plantations for a while, enjoying a delightful walking meditation, my stomach required some attention, and I found myself dropping by the nearest restaurant.

When traveling and visiting a local restaurant, I make myself an adventurous habit of always ordering a dish from the menu that I don't recognize. "Pek nga" it was!

As my pek nga arrived, my inner child suddenly awoke, ready to dig in - I received a freshly fried pancake!

What is pek nga?

Pek Nga is a traditional pancake from Northern Malaysia, especially popular in Kedah state, where Langkawi is situated.

Its full name is Tempek Belanga Nyok.

In the Malay language, "tempek" means to smear or spread, while "belanga" refers to the pan used for cooking. "Nyok" is the Northern Malaysian slang for coconut. Indeed, this wheat flour pancake is characterized by the bits of shredded coconut that are added to the pancake batter.

Some variations may include substituting some of the water with coconut milk, to enhance the coconutty aroma, or adding mashed banana to the batter (if serving the pek nga with sweet toppings).

Special tips for making these Malaysian coconut pancakes

Pek nga, contrary to my beloved Hungarian palatschinke, is quite a thick pancake.

To achieve the right consistency, one must let the pancake batter sit for about 10 minutes before pan frying. During that time, the batter thickens a bit. This also helps in spreading the batter evenly over the pan (as its name suggests).

If desired, it is possible to make a large batch ahead and reheat the pek nga on a frying pan until crispy again. Since it is vegan, it can be kept in the fridge for quite some time, available as a quick snack, a side dish for dinner, and even as a dessert.

How to serve these coconut pancakes

In Langkawi, Pek Nga is traditionally served with gulai panas, a hot fish curry that is unique to the region as well.

However, since Pak Nga may be enjoyed at any time of the day, and due to its versatile flavor profile, it may also be accompanied by a spicy sambal, dried fish, or even powdered sugar or condensed milk.

Yet, for me, it's all about that pek nga and gulai panas combination.

That moment I sat in that restaurant, gazing at the pastoral plains and dipping my pancake in that spicy curry, I felt complete serenity and satisfaction.

The textures, flavors, and views were worlds apart, yet still…

It was just like having Dad's famous pancake.

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Yield: 2 servings (4 - 4 inch pancakes)

Pek Nga (Malaysian Coconut Pancakes)

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These Malaysian pancakes are studded with coconut and perfectly fried to perfection.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

• 1 ½ cups unsweetened, shredded* coconut
• 1 cup wheat flour
• ½ teaspoon salt
• ½ teaspoon sugar
• 1 cup water
• Oil for shallow frying

Instructions

1. In a medium bow, mix shredded coconut, wheat flour, salt, and sugar.
2. Gradually add 1 cup of water to the dry mixture while stirring consistently, until a batter is formed (the batter should be a bit watery at this stage).
3. Let the batter sit for 10 minutes, to thicken.
4. Heat a small (6 inch) skillet on medium heat with 1-2 tablespoon of oil. Pour a ladle of the batter into the pan and spread it evenly, until the pancake is about 4 inches (10 cm) in diameter.
5. When the fragrance of slightly charred coconut starts to arise, turn the pancake over.
6. Cook until both sides of the pek nga are crispy and cooked through.
7. Serve with Langkawi’s traditional fish curry and/or sambal belacan. Enjoy!
   

Notes

*It is most common to use unsweetened, fresh, shredded coconut for these pancakes. (You can often find this in sealed packages in your nearest Asian grocery store.)

Nutrition Information:

Yield:

2

Serving Size:

2 pancakes
Amount Per Serving: Calories: 714

Oz

Oz is originally from central Israel, and is currently based in Amsterdam. Alongside being a jazz musician, he is a dedicated foodie and a professional chef. He has traveled the world since 2021, exploring some of his favourite cuisines such as Thai, Greek, Moroccan and much more! His favourite way to travel is going to food markets and venues, interacting with the local people and hearing their stories through food. He is inspired by the unbreakable bond between a culture and culinary traditions. By travelling and eating, he enjoys witnessing how food can influence and be influenced by history and cultural exchange.