Hong Kong style mango pancake (芒果班戟)
Fresh mango topped with fluffy cream, then wrapped with a thin, moist crepe, pillow-shaped mango pancake is a dessert to die for.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 240 ml milk (1 cup)
- 50 g all-purpose flour (⅓ cup, see note 1)
- 30 g cornstarch (or custard powder, ¼ cup, see note 2)
- 25 g powdered sugar (¼ cup )
- 3 medium eggs (lightly beaten)
- 2 teaspoon butter (melted )
- 300 ml double cream (or whipping cream, 1¼ cups )
- ½ teaspoon vanilla extract
- ½ tablespoon powdered sugar
- 2 large mangoes (peeled and cut into chunks)
Instructions
- 1
Prepare the batter
- 2
Pour milk into a mixing bowl. Sift flour, cornstarch (or custard powder) and powdered sugar into the bowl. Mix with a balloon whisk until well combined.
- 3
Add lightly beaten eggs and melted butter. Mix well.
- 4
Through a sieve, pour the mixture into a bowl/measuring cup (ideally with a pouring spout).
- 5
Cook the pancakes
- 6
Heat up a non-stick skillet/frying pan over low heat.
- 7
Pour a small amount of batter onto the pan, then swirl quickly to form a very thin disk.
- 8
When small air pockets appear under the pancake, remove the pancake and place it on a plate to cool (no need to cook the other side).
- 9
Repeat the procedure until you finish the batter mixture (see note 3).
- 10
Whip the cream
- 11
While waiting for the pancakes to cool, whip the cream, vanilla extract and powdered sugar until stiff peaks form.
- 12
Assemble the pancakes
- 13
Lay one pancake on a flat surface (shiny, smooth side facing down).
- 14
Spoon some whipped cream onto the middle of the pancake. Place one piece of mango on top.
- 15
Wrap the filling from four sides of the pancake to form a pillow-like shape. Place it on a serving plate with the folded side facing down.
- 16
Store & serve
- 17
You may serve the pancakes straight away. However, I suggest that you refrigerate them for at least 30 minutes before serving. This way the cream will be firmer thus the pancakes will look better when cut through.