Laklak (Balinese Rice Flour Pancakes)

Laklak, a traditional Balinese rice flour pancake that is one of Bali's most beloved morning snacks and market treats. Laklak are small, thick, slightly spongy pancakes made from a simple batter of rice flour and water (or thin coconut milk), cooked in a special clay mold with round indentations called a "celokan" — similar to a Danish aebleskiver pan. The pancakes puff up slightly during cooking, creating a soft, chewy texture with a slightly crispy bottom. They are served warm, generously topped with freshly grated coconut and drizzled with liquid palm sugar syrup (juruh). Laklak is found at every morning market (pasar pagi) in Bali and is a favorite offering dish during Hindu-Balinese ceremonies. The green version uses pandan juice or suji leaf extract for natural color and a fragrant floral aroma.

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.

   Time: 5 min
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.

   Time: 5 min
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.

   Time: 15 min
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.

   Time: 5 min
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.

   Time: 2 min
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.

   Time: 4 min
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).

   Time: 15 min