Name: Malaysian Steamed Banana Coconut Cake in Banana Leaves
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 parcels (serves 4)
Cuisine: Malaysian
Ingredients: 3 ripe bananas (about 300 g), peeled and mashed; 150 g freshly grated coconut; 80 g rice flour; 60 g grated palm sugar (gula melaka); 1/4 tsp fine sea salt; 2 pandan leaves, knotted; 2 tbsp coconut milk, if needed to loosen; 4 large banana leaves, cut into 20 cm rectangles; 12 wooden toothpicks; 1 cup water for the steamer pot

Lepat Pisang is a beloved Malaysian sweet snack where mashed ripe bananas and freshly grated coconut are folded into a fragrant batter, parceled in banana leaves, and steamed until tender. The result is a soft, naturally sweet cake infused with pandan and palm sugar that tastes like comfort in every bite.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Servings4

Yield4 parcels (serves 4)

Nutrition Facts

Per serving (estimated)

285 kcalCalories
9 gFat
6 gSaturated Fat
49 gCarbs
4 gFiber
22 gSugar
3 gProtein
65 mgSodium
380 mgPotassium
28 mgCalcium
1.2 mgIron
9 mgVitamin C
60 mcgVitamin A

Ingredients

For the banana coconut batter

3 ripe bananas (about 300 g), peeled and mashed
150 g freshly grated coconut
80 g rice flour
60 g grated palm sugar (gula melaka)
1/4 tsp fine sea salt
2 pandan leaves, knotted
2 tbsp coconut milk, if needed to loosen

For wrapping and steaming

4 large banana leaves, cut into 20 cm rectangles
12 wooden toothpicks
1 cup water for the steamer pot

Directions

Prepare the banana leaves by holding each piece briefly over a low gas flame or dipping in hot water for 10 seconds until pliable; pat dry and set aside.
In a mixing bowl, mash the bananas thoroughly with a fork or potato masher until mostly smooth with just a few small lumps remaining.
Add the grated coconut, rice flour, palm sugar, salt, and knotted pandan leaves to the bowl and stir with a spoon until a thick, cohesive batter forms; add a splash of coconut milk only if the mixture feels too stiff to spoon.
Spoon about 3 heaped tablespoons of batter onto the center of each banana leaf rectangle, shape into a small oblong or log, and fold the leaf over the filling to enclose it completely; tuck in the sides and secure with 2 to 3 toothpicks so the parcel stays sealed.
Fill a wide pot or wok with about 1 cup of water, place a steaming rack inside, and bring the water to a rolling boil over high heat.
Arrange the banana leaf parcels on the rack in a single layer, cover with a tight-fitting lid, and steam for 20 to 25 minutes until the cake is firm to the touch and the leaf pulls away cleanly.
Turn off the heat and let the parcels rest in the covered pot for 5 minutes so the cake sets fully, then transfer to a plate and serve warm in their banana leaf jackets.

Cook’s Notes

Use very ripe bananas with brown speckled skins for the deepest natural sweetness and best aroma.
If banana leaves tear easily, warm them just before folding so they become supple and seal tightly around the batter.
Palm sugar gives the most authentic caramel notes, but light brown sugar can be substituted in equal measure.
Best enjoyed the same day while still warm, though leftovers re-steam beautifully for 5 minutes.
Add 1/4 tsp ground cinnamon or a pinch of vanilla powder for a festive variation without losing the traditional character.