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.






Skill level

Average: 2.8 (4 votes)


  • 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.


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.