Cookbook | Ingredients | Recipes

Ingredients

• 90g grated coconut flesh
• 1 egg
• 140g rice flour
• 1 1/2 tablespoons arrowroot flour
• 2 ripe bananas, mashed
• 50g durian
• 170g palm sugar, shaved
• 250ml coconut cream
• vegetable oil
• 120ml palm sugar caramel
• passion fruit ice cream

Procedure

1. Mix coconut flesh with the flours.
2. In a separate bowl, mash the bananas and durian, and then add palm sugar, egg and coconut cream and mix thoroughly.
3. Pour banana mixture into a blender and process until the mixture is smooth.
4. Mix coconut mixture and banana purée. Cover this and let it chilled in refrigerator for at least 1 hour.
5. Heat a pan to medium hot. Brush the pan surface with oil and spoon on the mixture. Fry it until it is light brown color.
6. Serve it hot, with the palm sugar caramel and passion fruit ice cream.