Lempeng

Lempeng is a thin, pan-fried pancake found in Indonesian and Malay cuisines. It is commonly eaten as a snack or breakfast and can be prepared as either a sweet or savory dish, depending on the batter and toppings. The basic form resembles a crepe or flatbread, with a soft interior and a lightly crisp edge when cooked properly.

Standard lempeng batter often combines flour—rice flour or all-purpose flour—egg, and coconut milk or water, seasoned with a pinch of sugar and salt. Flavorings such as pandan juice, vanilla, or pandan leaves may be added. Some regional versions incorporate mashed banana or grated coconut to enrich texture and aroma.

To cook, a small amount of oil is heated in a lightly oiled skillet. The batter is poured to form a very thin circle and spread evenly, then cooked briefly on each side until set and lightly browned. Variants may be prepared plain or with fillings, and some are rolled or folded with fruits or coconut.

Lempeng is common in households and food stalls across Indonesia, Malaysia, and Brunei. It is typically served warm, either plain or with toppings such as palm sugar syrup, honey, or condensed milk. In some locales it accompanies savory dishes as a light bread substitute.

The term lempeng derives from Malay/Indonesian and generally refers to its flat, disc-like shape. While the basic method remains similar, regional preparations and flavorings vary, reflecting local ingredients and tastes.