Indonesian pancakes filled with mango – Kue Dadar Buah Mangga

Ingredients for 3 servings:

• 200 ml coconut milk, creamy
• 150 g orange juice
• 2 m.-sized eggs
• 6 tbsp honey, light yellow
• 160 g wheat flour type 405
• 40 g tapioca flour
• 1 tsp vanilla extract, liquid
• 1 pinch(s) cinnamon powder
• 1 tbsp Glutamate, high purity (Anji-No-Moto), alternatively 4 g beef broth, instant
• 2 mango(s), fully ripe, for children
• n. B. Mango chutney, for adults
• e.g. Mango(s), in pieces
• n. B. flowers and leaves
• some palm oil, premium quality, for frying the pancakes

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

An exotic taste experience and a highlight for children. Recipe from Lombok, Indonesia.

Mix the ingredients for the batter into a smooth, smooth paste. Cover and let the batter rest at room temperature for about 30 minutes. Stir the batter again before use and cook in batches in a non-stick pan with a little palm oil over medium heat until thin pancakes form. Wash the mangoes, trim both ends, and peel with a vegetable peeler. Cut the slices lengthwise and cut these into approximately 5 mm wide strips. Place 3-4 strips in a pancake and roll up. Spread a thin layer of mango chutney on the bottom of a pancake, then roll up the pancake, garnish, and enjoy.