Mango Pancake
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Recipe Intro From verorocherr
- Recipe Card
Recipe Card
ingredients
Coconut Tapioca
- 5 tablespoons tapioca pearls
- 2 liters water
- 5 tablespoons coconut cream
- 1/2 teaspoon vanilla paste
- 2 tablespoons sugar
- 1/4 teaspoon salt
Method
Step 1
Boil water and add the tapioca pearl to cook for 15 minutes.
Step 2
Turn off the heat and let it sit for another 15 minutes or until the white part are gone.
Step 3
Strain and rinse with cold water.
Step 4
Add coconut milk, sugar, and salt. Mix and let it sit in the fridge to cool
ingredients
Mascarpone cream
- 250 grams mascarpone
- 250 grams cream
- 50 grams icing sugar
- 2 tablespoons coconut rum, optional
Step 1
Whisk to stiff peak using standing mixer.
ingredients
Batter
- 50 grams cake flour (can be replaced with plain, or all purpose flour as well)
- 25 grams cornstarch
- 36 grams sugar
- 1/4 teaspoon salt
- 1 cup milk
- 3 eggs
- Yellow food coloring, optional
Step 1
Mix everything using whisk/ hand blender/ blender. The point is to get it as smooth as possible with no lumps. Strain if needed.
Step 2
Spread as thin as possible on a nonstick pan and cook them until all the surfaces are evenly dry.
Step 3
If you're spraying the pan, make sure to wipe the excess with paper towel otherwise you'll get spotty pancake.
Step 4
Ideal pan size is 20-25cm. My pan was too big but I think the smaller the better because you won't have too much skin. But even so the pancake itself already tasted amazing
Assembly
Step 1
Once the pancake has cooled down, pipe generous amount of cream, big chunk mango, tapioca pearls, and fold them just like in the video and it's ready!