Pek Nga is a traditional Malay delicacy that is especially popular in Kedah. It resembles a coconut pancake cooked on a flat pan over medium heat and is usually enjoyed as a breakfast dish or light snack. Pek Nga is commonly served with side dishes such as fish curry, meat curry, anchovy sambal, or simply eaten with sugar.

In terms of its origin, the name “Pek Nga” is believed to have come from the northern dialect phrase “tempek atas belanga” or “tempek dalam belanga,” which means to press or spread the batter onto a hot pan for cooking. This tradition reflects the creativity of the Kedahan Malay community, who made use of basic ingredients that were easily available, such as grated coconut, wheat flour, coconut milk, and salt, to create a simple yet nutritious food that provided enough energy to start the day.

Although it is strongly associated with Kedah, Pek Nga is also known by different names in other states of Malaysia. For example, it is called Lempeng Nyor in Kelantan and Terengganu, while in Johor, Melaka, and Negeri Sembilan, it is more commonly known as Lempeng Kelapa. These variations in naming show how a similar recipe has evolved across different Malay communities, each adding slight differences in preparation methods and taste.

When compared to Western cuisine, Pek Nga can be seen as a type of traditional Malay pancake because both share almost the same ingredients and cooking methods. Just like pancakes made with flour, eggs, and milk, Pek Nga is prepared on a flat pan in much the same way. This similarity in both basic ingredients and cooking technique is what often makes Pek Nga regarded as the local version of pancakes, though it maintains its own unique identity that is deeply rooted in Kedah’s cultural heritage.