Entree: Indonesia – Papua – Kue Lontar (Traditional Papuan sago pancake often served with shredded coconut and smoked fish)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 10 min

Total 45 min

Ingredients

- 2 cups (300 g) sago flour (or sago starch)
- 1 cup (240 ml) coconut milk
- 1/2 cup (120 ml) water, warm
- 1 large egg, approx. 1.75 oz (50 g)
- 1 tsp (6 g) fine salt
- 1 tbsp (15 ml) palm sugar syrup or brown sugar dissolved (optional, for slight sweetness)
- 2 tbsp (30 ml) neutral oil, plus extra for griddle
- 1 smoked mackerel or smoked fish, flaked, approx. 8 oz (225 g) usable fish
- 1 cup (80 g) freshly grated coconut (or desiccated rehydrated)
- 2 scallions, thinly sliced
- 1 small red chili, thinly sliced (optional)
- 1 tbsp (15 ml) lime juice
- Fresh banana leaves or parchment for serving (optional)

Instructions

1. Prepare batter: In a bowl whisk together 2 cups sago flour, 1 tsp salt, and 1 tbsp palm sugar syrup if using. In another bowl beat 1 large egg with 1 cup coconut milk and 1/2 cup warm water. Gradually add wet mixture to sago, stirring to a smooth, pourable batter. Let rest 10 minutes; adjust with water to reach thin pancake batter consistency.
2. Prepare topping: Flake the smoked fish into bite-sized pieces and mix with grated coconut, sliced scallions, chili if using, and 1 tbsp lime juice. Taste and add a pinch of salt if needed.
3. Cook pancakes: Heat a nonstick skillet or griddle over medium heat and brush lightly with oil. Pour or ladle about 1/4 cup (60 ml) batter for each pancake, spreading thinly into 6–8 inch (15–20 cm) rounds. Cook 1–2 minutes until edges lift and underside is golden, flip and cook 30–60 seconds more. Repeat, keeping finished pancakes warm.
4. Assemble and serve: Place 2–3 pancakes per serving on banana leaves or a plate and top with generous spoonfuls of the smoked fish and coconut mixture. Fold or roll pancakes to eat by hand or with a fork. Serve warm as a filling regional entree.