Hong Kong at its finest: sweet, juicy mango in a pancake filled with coconut cream.
Preparation time: 45 minutes
Servings: 8
Ingredients
- 1 pack frozen mangos
- 250g patent flour
- 1 tsp salt
- 2 eggs (room temperature)
- 13g salted butter
- 450 ml semi-skimmed milk
- 1/2 Tbsp vanilla extract*
Coconut cream
- 1 bag vanilla sugar
- 400 ml premium coconut cream*
*Available at Oriental Webshop
Preparation
1. Batter: melt the butter in a pan until it turns light brown and place it aside. Heat the milk in a saucapan and keep stirring, so it doesn't overcook. Place the milk aside until it has cooled down.
2. Sieve the flour into a bowl. Mix the eggs, flour, sugar and salt with a electric mixer on the lowest level. Add the milk in 3 steps, and then the melted butter.
3. Place the batter and the coconut cream aside for three hours or overnight in the refrigerator.
4. Heat the frying pan with a non-stick coating. Scoop 1 ladle of batter into a pan and spin the pan around in a circular movement. Flip the pancake and fry for 5 seconds.
5. Coconut cream: Scoop the coconut cream into a bowl. Mix it with an eletric mixer on the lowest level and gradually speed up the mixer. Stir the mixer in one direction to make the coconut cream as airy as possible.
6. Add one bag of vanilla sugar and mix properly.
7. Place the pancake on a plate. Scoop one tablespoon of coconut cream and place on the middle of the pancake. Place a piece of mango on top of the coconut cream, followed by another tablespoon of coconut cream on top. Fold the side closest to you inwards. Fold the ends towards the middle and flip the pancake.
8. Let the pancake set in the refrigerator for an hour.
Enjoy!