Difference between revisions of "Durian Pancake"
RealRecipes (talk | contribs) m (Text replace - "Category:(.*) recipes" to "Category:$1 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "[[cookbook:" to "[[") |
||
| Line 11: | Line 11: | ||
*170g [[Palm Sugar|palm sugar]], shaved | *170g [[Palm Sugar|palm sugar]], shaved | ||
*250[[mL|ml]] [[Coconut Cream|coconut cream]] | *250[[mL|ml]] [[Coconut Cream|coconut cream]] | ||
| − | *[[ | + | *[[vegetable oil|vegetable oil]] |
*120ml [[Palm Sugar|palm sugar]] [[Caramel|caramel]] | *120ml [[Palm Sugar|palm sugar]] [[Caramel|caramel]] | ||
*[[Passion Fruit|passion fruit]] [[Ice Cream|ice cream]] | *[[Passion Fruit|passion fruit]] [[Ice Cream|ice cream]] | ||
| Line 17: | Line 17: | ||
==Procedure== | ==Procedure== | ||
| − | # [[ | + | # [[Mix|Mix]] coconut flesh with the flours. |
# In a separate bowl, mash the bananas and durian, and then add palm sugar, egg and coconut cream and mix thoroughly. | # In a separate bowl, mash the bananas and durian, and then add palm sugar, egg and coconut cream and mix thoroughly. | ||
| − | # Pour banana mixture into a [[ | + | # Pour banana mixture into a [[blender|blender]] and process until the mixture is smooth. |
# Mix coconut mixture and banana purée. Cover this and let it chilled in refrigerator for at least 1 hour. | # Mix coconut mixture and banana purée. Cover this and let it chilled in refrigerator for at least 1 hour. | ||
| − | # Heat a pan to medium hot. Brush the pan surface with oil and spoon on the mixture. [[ | + | # Heat a pan to medium hot. Brush the pan surface with oil and spoon on the mixture. [[pan frying|Fry]] it until it is light brown color. |
# Serve it hot, with the palm sugar caramel and passion fruit ice cream. | # Serve it hot, with the palm sugar caramel and passion fruit ice cream. | ||
Latest revision as of 14:35, 10 May 2012
Ingredients
- 90g grated coconut flesh
- 1 egg
- 140g rice flour
- 1 1/2 tablespoons arrowroot flour
- 2 ripe bananas, mashed
- 50g durian
- 170g palm sugar, shaved
- 250ml coconut cream
- vegetable oil
- 120ml palm sugar caramel
- passion fruit ice cream
Procedure
- Mix coconut flesh with the flours.
- In a separate bowl, mash the bananas and durian, and then add palm sugar, egg and coconut cream and mix thoroughly.
- Pour banana mixture into a blender and process until the mixture is smooth.
- Mix coconut mixture and banana purée. Cover this and let it chilled in refrigerator for at least 1 hour.
- Heat a pan to medium hot. Brush the pan surface with oil and spoon on the mixture. Fry it until it is light brown color.
- Serve it hot, with the palm sugar caramel and passion fruit ice cream.
