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Malpua (Cocoanut Pancakes)
From Banquets of the nations, 1911
Serves 8
Six pancakes are made.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
454Calories
7 gProtein
107 gCarbs
10 gFat
Full nutrition (29 nutrients)
Calories454 kcal
Protein6.8 g
Carbohydrates107 g
Fiber0.3 g
Sugars57 g
Total Fat9.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol25 mg
Sodium3.3 mg
Potassium96 mg
Calcium17 mg
Iron3.4 mg
Magnesium19 mg
Phosphorus71 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.9 mg
Folate92 mcg
Water8.3 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 127. The excerpt below is the record exactly as published.
Malpua. (Cocoanut Pancakes.) Make a paste with water or milk of one pound of granulous flour of wheat, three ounces of butter, and two 306 MADRAS (Hindu) ounces of rice flour ; knead it well. Roll out in about twenty-four very thin pancakes of the size of a cheese plate. The thinner they are the better. Roast or bake separately one pound castor sugar, half pound ground cocoanut, and quarter ounce ground cardamoms
Cook this with the app: pantry check, scaling, and the assistant.