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.

Makes
12

Preparation

20min

Cooking

25min

Skill level

Easy
By
Average: 2.8 (4 votes)

Ingredients

  • 1½ cups grated coconut flesh
  • 1 cup rice flour
  • ⅓ cup tapioca flour
  • 1 tbsp arrowroot flour
  • 2 ripe bananas, mashed
  • 50 g (1¾ oz) durian
  • 1 cup palm sugar, shaved
  • 1 x 60 g (2 oz) egg
  • 1 cup coconut cream
  • vegetable oil
  • 6 tbsp palm sugar caramel
  • passionfruit ice-cream 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Chilling time 1 hour

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.