Malaysian Banana Pancakes with Lemon Coconut Curd
- 1/4 cup freshly squeezed lemon juice (approximately the juice of 1 lemon)
- 2 tsp finely grated lemon zest (approximately the zest of 1 lemon)
- 1/3 cup (70g) sugar
- 3 egg yolks
- 1/4 cup (60g) unsalted butter, cubed
- 4 tbsp coconut milk
- 1 egg
- 30g (approx 1/8 cup) sugar
- 60g (approx 1/2 cup) self-raising flour
- a pinch of salt
- 1/4 cup coconut milk (can be replaced with regular milk if unavailable)
- 2 large ripe bananas, mashed
- Butter, for frying
- This recipe is vegetarian
- Produce
- Bananas, large ripe (2)
- Lemon (2 tsp)
- Canned Goods
- Coconut milk (8 tbsp)
- Cooking & Baking
- Salt (1 pinch)
- Self-raising flour (60 g)
- Sugar (1/3 cup)
- Sugar (30 g)
- Drinks
- Lemon juice, freshly squeezed (1/4 cup)
- Dairy
- Butter, unsalted (1/4 cup)
- Butter (1)
- Refrigerated
- Egg (1)
- Egg yolks (3)
Preparation
Read recipe preparation on rasamalaysia.com
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Published September 27, 2010 (2 years ago).
35 people saved this recipe.
