Sri Lankan Coconut Pancakes

Recipe

Sri Lankan Coconut Pancakes

Coconut Delights: Sri Lankan Helapa Pancakes

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.

Jan Dec

15 minutes

20 minutes

35 minutes

4 servings

Easy

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

N/A

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

Ingredients

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