Recipe
Sri Lankan Coconut Pancakes
Coconut Delights: Sri Lankan Helapa Pancakes
4.3 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.
Metadata
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
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2 cups (470ml) freshly grated coconut 2 cups (470ml) freshly grated coconut
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1 cup (240ml) rice flour 1 cup (240ml) rice flour
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1 cup (200g) jaggery, grated 1 cup (200g) jaggery, grated
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1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
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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
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1.In a large mixing bowl, combine the freshly grated coconut, rice flour, grated jaggery, ground cardamom, and a pinch of salt.
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2.Mix well until all the ingredients are evenly incorporated and the batter becomes thick and sticky.
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3.Take a small portion of the batter and shape it into a round pancake, approximately 2-3 inches in diameter.
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4.Repeat the process with the remaining batter.
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5.Place the shaped pancakes in a steamer basket lined with banana leaves or parchment paper.
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6.Steam the pancakes over medium heat for about 15-20 minutes, or until they are cooked through and firm to the touch.
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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.
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