Recipe

Sri Lankan Coconut Pancakes

Coconut Delights: Sri Lankan Helapa Pancakes

4.2 out of 5

Indulge in the flavors of Sri Lankan cuisine with these delectable Coconut Pancakes. A traditional dish known as Helapa, these pancakes are made with coconut and rice flour, creating a delightful combination of sweetness and texture.

Dessert› Helapa

Asian cuisine› South Asian cuisine› Sri Lankan cuisine

Preparation time

15 minutes

Cooking time

20 minutes

Total time

35 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan (if using vegan jaggery), Gluten-free, Dairy-free, Nut-free

Allergens

N/A

Not suitable for

Paleo, Keto, Low-carb, High-protein, Sugar-free

Ingredients

2 cups (470ml) freshly grated coconut 2 cups (470ml) freshly grated coconut
1 cup (240ml) rice flour 1 cup (240ml) rice flour
1 cup (200g) jaggery, grated 1 cup (200g) jaggery, grated
1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
Pinch of salt Pinch of salt

Nutrition

Calories (kcal / KJ): 250 kcal / 1046 KJ
Fat (total, saturated): 10g, 8g
Carbohydrates (total, sugars): 40g, 25g
Protein: 2g
Fiber: 3g
Salt: 0.1g

Preparation

1.
In a large mixing bowl, combine the freshly grated coconut, rice flour, grated jaggery, ground cardamom, and a pinch of salt.
2.
Mix well until all the ingredients are evenly incorporated and the batter becomes thick and sticky.
3.
Take a small portion of the batter and shape it into a round pancake, approximately 2-3 inches in diameter.
4.
Repeat the process with the remaining batter.
5.
Place the shaped pancakes in a steamer basket lined with banana leaves or parchment paper.
6.
Steam the pancakes over medium heat for about 15-20 minutes, or until they are cooked through and firm to the touch.
7.
Remove the pancakes from the steamer and let them cool slightly before serving.

Treat your ingredients with care...

Freshly grated coconut — If you can't find freshly grated coconut, you can use frozen grated coconut. Thaw it before using in the recipe.
Jaggery — Jaggery is an unrefined cane sugar commonly used in Sri Lankan cuisine. If you can't find jaggery, you can substitute it with dark brown sugar or palm sugar.

Tips & Tricks

For added flavor, you can sprinkle some toasted coconut flakes on top of the pancakes before serving.
If the batter is too dry, you can add a tablespoon of coconut milk to moisten it.
Serve the Coconut Pancakes warm with a drizzle of honey or a sprinkle of powdered sugar for extra sweetness.

Serving advice

Serve the Sri Lankan Coconut Pancakes as a dessert or snack. They are best enjoyed warm, straight from the steamer.

Presentation advice

Arrange the Coconut Pancakes on a platter, garnished with a few fresh mint leaves for a pop of color. You can also serve them on individual plates, dusted with powdered sugar for an elegant touch.