90 g grated fresh coconut flesh
140 g rice flour
1½ tablespoons arrowroot flour
2 ripe bananas, mashed
50 g durian
170 g palm sugar, shaved
1 egg
250 ml coconut cream
Vegetable oil
120 ml palm sugar caramel
Passion fruit ice cream
Mix coconut flesh with the rice flour and arrowroot flour.
In a separate bowl, mash the bananas and durian together. Add palm sugar, egg, and coconut cream, and mix thoroughly.
Pour banana mixture into a blender and process until the mixture is smooth.
Mix coconut mixture and banana purée. Cover this and let it chill in refrigerator for at least 1 hour.
1 hour
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.
Serve it hot, with the palm sugar caramel and passion fruit ice cream.