Durian pancakes

Durian pancakes

New Thai Food
Jeremy Simons

Durian is a tropical fruit known for its strong smell and sweet custardy texture. It’s available from Asian grocers, but if you can’t get it, replace with one more banana. The palm sugar in the batter makes the edges of the pancakes crisp when cooked, which gives them a wonderful texture.


Quantity Ingredient
300g coconut flesh, grated
175g rice flour
40g tapioca flour
1 tablespoon arrowroot flour
2 ripe bananas
50g durian
180g palm sugar, shaved
1 egg
250ml coconut cream, plus extra 2 tablespoons to serve
1 tablespoon coconut oil or canola oil
125ml Palm sugar caramel, to serve
1 quantity Passionfruit ice cream, to serve


  1. Mix the coconut flesh with the rice, tapioca and arrowroot flours in a mixing bowl.
  2. In a separate bowl, mash the bananas and durian together, then add the palm sugar, egg and coconut cream and mix well with a wooden spoon. Pour into a food processor and process until the mixture is smooth.
  3. Pour the mixture into the flour and coconut while whisking continuously until it forms a smooth batter. Cover and stand in the refrigerator for at least 1 hour.
  4. Heat a non-stick frying pan over a medium–high heat. Brush the surface with the oil and spoon on 2 tablespoons batter. Cook as you would a normal pancake until the batter starts to bubble and brown, for about 3–4 minutes on one side, then turn over and cook to lightly brown on the other side, for about 3 minutes. Transfer to a plate and keep warm while cooking the remaining batter.
  5. Place the pancakes on a serving plate, drizzle with the palm sugar caramel and extra coconut cream, and serve with some passionfruit ice cream.
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