Durian Pancake
Durian pancake is a sweet rice flour pancake with coconut, banana and a modest amount of durian folded into the batter. Only 50 g of durian is used, so its pungent, custardy character sits behind the banana and palm sugar instead of taking over. Arrowroot and rice flour give the pancakes a tender, slightly chewy texture. Tart passion fruit ice cream and palm sugar caramel on top cut the richness of the coconut cream.
Instructions
Stir the grated coconut together with the rice flour and arrowroot flour in a bowl, and set it aside.
In a separate bowl, mash the bananas and durian together. Add the palm sugar, egg and coconut cream, and mix until everything is well combined.
Transfer the banana mixture to a blender and process it until it is completely smooth.
Combine the coconut and flour mixture with the banana purée. Cover the bowl and chill it in the refrigerator for at least 1 hour.
Heat a pan over medium-high heat and brush the surface with a little vegetable oil. Spoon in some of the batter and fry the pancake until it turns light brown.
Serve the pancakes hot, with the palm sugar caramel spooned over and a scoop of passion fruit ice cream alongside.
Make it personal.
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