How to Make Laksam (Traditional & Healthy Version)
Laksam is a beloved Malaysian noodle dish, especially popular in the east coast states like Kelantan and Terengganu. This vegetarian-friendly Laksam showcases the multicultural influences of Malaysia, blending Malay culinary traditions with locally sourced ingredients such as pandan, lemongrass, and santan (coconut milk). Traditionally served for lunch, Laksam features soft rice flour noodles rolled and served with a creamy, aromatic gravy made from santan and fresh herbs, topped with a medley of ulam (local salad vegetables). The dish is celebrated for its silky texture and rich, herbal flavors, making it a comforting yet nutritious choice for Malaysian cuisine lovers. Laksam is a staple during gatherings and special occasions, reflecting the warmth and hospitality of Malaysian culture. Its popularity stems from its unique combination of textures and flavors—mild, creamy, and slightly tangy, with the freshness of ulam adding a crunchy contrast. This healthy version retains all the authentic elements, emphasizing wholesome ingredients and mindful cooking techniques for a balanced meal. Perfect for calorie-conscious eaters, Laksam allows you to enjoy Malaysian classics without compromising on nutrition or taste.
Ingredients
- 1 cup Rice flour (tepung beras)
- 1/4 cup Wheat flour (tepung gandum)
- 1 1/2 cups Water (for batter)
- 1 cup Santan (coconut milk) (fresh preferred)
- 3 Shallots (bawang merah, thinly sliced)
- 1 stalk Lemongrass (serai, bruised)
- 1 Pandan leaf (daun pandan, knotted)
- 1 inch Ginger (halia, sliced)
- 1 tsp Salt
- 1 cup Ulam (local salad mix) (daun kesum, timun, bean sprouts)
- 2 Lime wedge (for garnish)
Step-by-step instructions
Step 1 · Prepare the rice flour noodles by mixing rice flour
Prepare the rice flour noodles by mixing rice flour, wheat flour, and water until smooth. The batter should be slightly runny.
Step 2 · Heat a non-stick pan and pour a thin layer of batter
Heat a non-stick pan and pour a thin layer of batter. Cover and steam for 2 minutes, then roll the cooked sheet into cylindrical noodles. Repeat until batter is finished.
Step 3 · For the vegetarian gravy
For the vegetarian gravy, combine santan, shallots, lemongrass, pandan leaf, ginger, and salt in a saucepan. Simmer gently for 10 minutes until fragrant.
Step 4 · Remove lemongrass and pandan leaf
Remove lemongrass and pandan leaf. Blend the gravy mixture until smooth for a creamy texture.
Step 5 · Slice ulam (daun kesum
Slice ulam (daun kesum, timun, bean sprouts) thinly and set aside for topping.
Step 6 · Assemble Laksam by placing rolled noodles in bowls
Assemble Laksam by placing rolled noodles in bowls, pouring the warm gravy over, and topping with ulam. Garnish with lime wedges if desired.
Why this recipe is healthy
Laksam is a healthy Malaysian lunch option because it relies on natural, minimally processed ingredients. The combination of rice noodles, plant-based gravy, and fresh ulam creates a meal low in sodium, free from animal fats, and packed with fiber and vitamins. By avoiding deep-fried toppings and using santan in moderation, this recipe is suitable for calorie tracking and weight management.
A note on tradition
Laksam is a signature dish from Kelantan and Terengganu, often enjoyed during family gatherings, weddings, and festive events like Hari Raya. Its origins reflect the east coast’s abundance of rice and coconut, and the use of ulam highlights Malaysia’s tradition of incorporating local salad greens. Typically served for lunch or light breakfast, Laksam is a symbol of community and local culinary pride.