Fried banana pancake
This was an idea Kevyn had with regards to the steamed pancake mix. The caramelisation of the sugar with the banana flavour produces a dessert that would be great with a heavy vanilla ice cream. This dessert can have some of the salted coconut on top to help cut through some of the intense sweet flavours.
| 800 g | Soft banana meat |
| 100g | Rice flour |
| 200g | Tapioca |
| 350g | White sugar |
| ½ Tsp | Salt |
| 540g | Coconut cream |
| 200g | Fresh coconut meat, shredded (divided into ½ for dressing and cake) |
| 4Tab | Vegetable oil per pancake (oil drained off at finalisation of cooking) |
- Put the cake container in a steamer and start it steaming
- In a bowl add the banana, rice flour, tapioca, sugar, salt, and coconut cream.
- With your hands (gloved preferably) massage the mixture together. Allow some of the pumpkin texture to remain
- Add and ½ cup coconut meat and mix with a spoon
- Mix a little salt with the remaining meat so make it slightly salty (take the sweetness out of the coconut)
- Place vegetable oil in a non-stick frying pan and heat
- On a medium heat pour in approximately 1 cup of mix (more for bigger pancakes) attempt to run a spatula under the pancake to prevent sticking and cook until large bubbles appear through the top of the mix. Flip the pancake and cook until dark.