Authorfoodistisch
RatingDifficultyBeginner

These Cantonese pillow-shaped Pancakes are mango chunks topped with fluffy whipped cream, wrapped with a thin, moist and elastic crepe.

Pancake Recipe by twobiteskitchen and redhousespice.

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hong kong kiwi and mango pancake with whipped cream

Yields4 Servings

Pancake Batter
Filling

Pancake batter
1

Pour milk into a mixing bowl. Sift flour, corn starch (or custard powder) and icing sugar into the bowl. Mix with a balloon whisk until well combined. Add lightly beaten eggs and melted butter. Mix well. Through a sieve, pour the mixture into a bowl/measuring cup (ideally with a pouring spout).

2

Half the batter into two bowls and add a few drops of green food coloring into one bowl and mix it.

pancakes
3

Heat up a non-stick frying pan over a low heat.
Pour a small amount of batter onto the pan then swirl quickly to form a very thin disk.

4

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).
Repeat the procedure until you finish the mixture.

cream
5

While waiting for the pancakes to cool, whip the cream & icing sugar until stiff peaks form. Peel and cut the mango and kiwi into rectangle slices.

Assemble
6

Lay one pancake on a flat surface (clear, smooth side facing down).
Spoon some whipped cream onto the middle of the pancake. Place one piece of mango on top.
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.

7

Refrigerate them for at least 30 minutes.

Tried this recipe? Mention @foodistisch I would be super happy to see your cakes!

Ingredients

Pancake Batter
Filling

Directions

Pancake batter
1

Pour milk into a mixing bowl. Sift flour, corn starch (or custard powder) and icing sugar into the bowl. Mix with a balloon whisk until well combined. Add lightly beaten eggs and melted butter. Mix well. Through a sieve, pour the mixture into a bowl/measuring cup (ideally with a pouring spout).

2

Half the batter into two bowls and add a few drops of green food coloring into one bowl and mix it.

pancakes
3

Heat up a non-stick frying pan over a low heat.
Pour a small amount of batter onto the pan then swirl quickly to form a very thin disk.

4

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).
Repeat the procedure until you finish the mixture.

cream
5

While waiting for the pancakes to cool, whip the cream & icing sugar until stiff peaks form. Peel and cut the mango and kiwi into rectangle slices.

Assemble
6

Lay one pancake on a flat surface (clear, smooth side facing down).
Spoon some whipped cream onto the middle of the pancake. Place one piece of mango on top.
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.

7

Refrigerate them for at least 30 minutes.

HONG KONG STYLE MANGO PANCAKE (芒果班戟)