Hong Kong mango pancakes
Hong Kong mango pancakes wrap fresh fruit and whipped cream inside thin, soft crêpes. The pancakes need to cool completely before you add the filling.
- Prep
- 30 min
- Cook
- 25 min
- Rest / wait
- 50 min
- Total
- 1 hr 45 min
- Makes
- Makes about 12 small pancakes
Your new skill: Making thin crêpes and folding a chilled cream filling
For a little background, read Shunde’s “light” cooking is a technical challenge.
Your ingredients
Get ready: Kitchen scales, chopping board, mixing bowls, measuring spoons and a suitable saucepan or frying pan.
- 240 ml milk
- 50 g plain flour
- 30 g cornflour or plain custard powder
- 25 g icing sugar
- 3 medium eggs, beaten
- 2 tsp melted butter
- Filling: 300 ml double cream
- Filling: ½ tsp vanilla extract and ½ tbsp icing sugar
- 2 large ripe mangoes, peeled and cut into chunks
Let’s make it
-
Make a smooth batter
Whisk milk with sifted flour, cornflour and icing sugar. Beat in eggs and melted butter, then strain into a jug to remove lumps.
-
Cook delicate wrappers
Warm a non-stick pan over low heat. Pour a small amount of batter and quickly swirl into a thin 15 cm disc. Cook until the top is fully set and little air pockets appear underneath. Lift out carefully. Repeat, allowing about 1–2 minutes per pancake. Cool completely before filling.
-
Whip and fill
Whip cold cream with vanilla and its icing sugar until firm peaks form, stopping before it turns grainy. Put a pancake smooth-side down. Add cream and a mango chunk to the centre. Fold in all four sides to make a pillow, then set seam-side down.
-
Chill the pillows
Refrigerate for at least 30 minutes before cutting. A cool pancake and firm cream make a neat parcel much easier. Any spare wrapper is your practice piece.
What to try next
Try Chinese almond cookies or Mango and coconut sago cups for your next kitchen project.
Keeping it: Keep refrigerated and eat within 24 hours. Do not leave cream-filled pancakes at room temperature for more than 2 hours.
