Laklak (Balinese Rice Flour Pancakes)

• •250 gram Rice Flour (Tepung Beras) (Ensure it's rice flour, not glutinous rice flour)
• •325 ml Water or Thin Coconut Milk (Adjust slightly to achieve a smooth, pourable batter)
• •1 pinch Salt (To taste)
• •3 piece Pandan Leaves (Optional, for green pandan laklak)
• •50 ml Water (For blending pandan leaves)
• •1 tbsp Suji Leaf Extract (Optional, for deeper green color in pandan laklak)
• •2 cup Fresh Grated Coconut (Kelapa Parut) (Generous amount for topping)
• •0.5 cup Balinese Palm Sugar (Gula Bali) (Grated or chopped, for syrup)
• •3 tbsp Water (For palm sugar syrup)
• •2 tbsp Coconut Oil or Vegetable Oil (For greasing the mold)

Instructions

1. 1

   Prepare the Laklak Batter: In a large mixing bowl, combine the rice flour, 325ml water (or thin coconut milk), and a pinch of salt. Whisk vigorously until the batter is completely smooth and free of lumps. The consistency should be pourable, slightly thicker than crepe batter. If making green pandan laklak, proceed to Step 2.

2. 2

   (Optional - for Green Pandan Laklak) Prepare Pandan Juice: Roughly chop the pandan leaves and blend them with 50ml water until finely pulverized. Strain the mixture through a fine-mesh sieve or cheesecloth, pressing out all the liquid to extract the pandan juice. Discard the pulp. Stir the pandan juice and optional suji leaf extract into the prepared laklak batter from Step 1, ensuring it's well combined.

3. 3

   Rest the Batter: Cover the bowl with a lid or plastic wrap and let the batter rest at room temperature for 15-20 minutes. This allows the rice flour to fully hydrate, resulting in a tenderer laklak.

4. 4

   Prepare the Palm Sugar Syrup (Juruh): While the batter rests, combine the grated Balinese palm sugar and 3 tablespoons of water in a small saucepan. Heat over medium-low heat, stirring occasionally, until the palm sugar completely melts and forms a thin, pourable dark caramel syrup. Remove from heat and set aside.

5. 5

   Heat and Grease the Mold: Place a traditional celokan clay mold, takoyaki pan, or aebleskiver pan over medium-low heat. Once heated, lightly brush each round indentation with coconut oil or vegetable oil.

6. 6

   Cook the Laklak: Pour a spoonful of batter into each greased indentation, filling it about three-quarters full (the laklak will puff slightly). Immediately cover the mold with a lid to trap steam. Cook for about 3-4 minutes, or until the top surface is set and no longer wet, and the bottom is lightly golden and slightly crispy.

7. 7

   Remove and Serve: Gently remove each laklak from the mold using a small spatula or skewer. Transfer to a serving plate. Repeat the greasing and cooking process with the remaining batter. Serve the laklak warm, generously topped with fresh grated coconut and drizzled with the prepared palm sugar syrup (juruh).

Chef's Tips

• 💡Batter Consistency: The key to perfect laklak is a smooth, pourable batter. If it's too thick, add a tiny bit more water; if too thin, add a teaspoon of rice flour. It should flow easily but not be watery.
• 💡The Lid is Crucial: Covering the mold while cooking is essential! It creates steam that cooks the top of the pancake, giving it that characteristic soft, spongy texture, while the bottom gets crispy.
• 💡Traditional Flavor: For an even more authentic flavor, use thin coconut milk instead of water for the batter. Balinese palm sugar (gula Bali) is also distinct; if unavailable, dark brown sugar can be a substitute for the syrup, though the flavor will vary.
• 💡Batch Cooking: Keep the cooked laklak warm on a plate covered with a clean kitchen towel while you cook the remaining batches.