Durian season is here again! Make these super easy yet yummy Durian Pancakes featuring 100% pure Mao Shan Wang durian flesh encased in a thin pillowy coconut pancake. Hurry, make these before durian season is over!

 

Ingredients:
(Makes 10 pancakes)

90g plain flour
40g rice flour
½ tsp baking powder
60g fine sugar
200ml coconut milk
300g durian flesh

 

Method:

  1. Sift plain flour, rice flour and baking powder into a mixing bowl
  2. Stir in sugar, coconut milk, and water until batter is smooth and there are no lumps. (If the batter is too thick, thin it out by stirring in 1 tablespoon of water at a time)
  3. Let batter rest for 30 minutes at room temperature, or overnight in the fridge.
  4. Before cooking pancakes, remove durian flesh from seeds and blend in a food processor until a puree is formed. Set aside.
  5. To cook pancakes, heat a non-stick skillet over low heat and grease with a little cooking oil
  6. Pour a ladle of batter onto the hot pan and cook until bubbles appear and the pancake is no longer wet
  7. Add a dollop of durian puree into the center of the pancake, fold in half and serve.

 

 

 

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