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Durian pancakes recipe
- Cuisine: Modern Asian
- Makes 12
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Martin Boetz, head chef and co-owner of Longrain restaurants in Sydney and Melbourne, and author of Longrain: Modern Thai Food.
Click here for a selection of recipes from Martin Boetz's Longrain: Modern Thai Food
Ingredients
11⁄2 cups grated coconut flesh
1 cup rice flour
1⁄3 cup tapioca flour
1 tablespoon arrowroot flour
2 ripe bananas, mashed
50 g (13⁄4 oz) durian
1 cup palm sugar, shaved
1 x 60 g (2 oz) egg
1 cup coconut cream
Vegetable oil
6 tablespoons Palm Sugar Caramel
Passionfruit Ice-cream
Preparation
Durian are a tropical fruit known for their strong smell and sweet custardy texture. They are available from Asian grocers. If unavailable, replace with one more banana.
Mix the coconut flesh with the flours.
In a separate bowl mash the bananas and durian, then add the palm sugar, egg and coconut cream and mix well with a wooden spoon. Pour into a blender and process until the mixture is smooth.
Pour this mixture into the flour and coconut mixture, whisking until a smooth batter is achieved. Cover and let stand in the refrigerator for at least 1 hour.
Heat a non-stick pan until medium hot. Brush the surface with a little oil and spoon on some batter. Let the mixture bubble and brown as you would a normal pancake, then turn over and allow to lightly brown on the other side. Repeat with the remaining batter.
Place the pancakes on a serving plate and serve with the Palm Sugar Caramel and some Passionfruit Ice-cream.
Recipe from Longrain: Modern Thai Food by Martin Boetz with photographs by Jeremy Simons. Published by Hardie Grant Books.
If you enjoyed this Durian pancakes recipe then browse more Thai recipes, Modern Asian recipes, dessert recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
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