Hong Kong style mango pancake (芒果班戟)
User Reviews
5
Hong Kong style mango pancake (芒果班戟)
Description
The Hong Kong style mango pancake recipe creates delicate, thin pancakes using a batter composed of milk, all-purpose flour, cornstarch or custard powder, powdered sugar, eggs, and melted butter. The batter is cooked in a non-stick pan over low heat to form very thin crepe-like disks that are soft and slightly elastic. The filling consists of whipping rich cream with vanilla extract and powdered sugar until stiff peaks form, giving a smooth and lightly sweetened texture. Fresh mango chunks are added as the fruity center, providing a juicy contrast to the creamy filling.
The pancakes are assembled by placing one wrapper on a flat surface with the shiny side down, spooning the whipped cream into the middle, and topping with fresh mango pieces before carefully folding or rolling. This results in a tender, creamy, and fruity bite-sized dessert or snack. The use of custard powder instead of cornstarch can impart a subtle yellow color to the pancakes without altering the delicate texture.
These mango pancakes are versatile in size, typically about 15cm (6 inches) in diameter, and they can also be colored by adding natural ingredients like beetroot juice for pink or matcha powder for green. Although mango is the classic filling, other soft fruits like durian, strawberry, kiwi, banana, peach, or melon may be used. The pancakes are best served fresh to enjoy the contrast between the cool cream and refreshing fruit inside the soft crepe wrappers.
Using weight measurements for flour, starch, and sugar ensures accuracy in the batter consistency.
Ingredients
For the pancakes
- 240 ml milk 1 cup
- 50 g all-purpose flour ⅓ cup, see note 1
- 30 g cornstarch or custard powder, ¼ cup, see note 2
- 25 g powdered sugar ¼ cup
- 3 medium egg lightly beaten
- 2 teaspoon butter melted
For the filling
- 300 ml cream or whipping cream, 1¼ cups, double
- ½ teaspoon vanilla extract
- ½ tablespoon powdered sugar
- 2 large Mango peeled and cut into chunks
Instructions
Prepare the batter
- Pour milk into a mixing bowl. Sift flour, cornstarch (or custard powder) and powdered 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).
Cook the pancakes
- Heat up a non-stick skillet/frying pan over low heat.
- Pour a small amount of batter onto the pan, then swirl quickly to form a very thin disk.
- 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 batter mixture (see note 3).
Whip the cream
- While waiting for the pancakes to cool, whip the cream, vanilla extract and powdered sugar until stiff peaks form.
Assemble the pancakes
- Lay one pancake on a flat surface (shiny, 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.
Store & serve
- You may serve the pancakes straight away. However, I suggest that you refrigerate them for at least 30 minutes before serving. This way the cream will be firmer thus the pancakes will look better when cut through.
Notes
- Use weight measurements for flour, starch, and powdered sugar for more precise batter results.
- Custard powder can be used instead of cornstarch to add a light yellow tint to the pancake wrappers.
- Batter yields about 12 pancakes measuring 15 cm each; adjust size based on your pan.
- Feel free to substitute the mango with other soft fruits like durian, strawberry, kiwi, banana, peach, or melon.
- Add color to pancakes with natural ingredients such as beetroot juice for pink or pre-dissolved matcha powder for green.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 175kcal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 74mg | 25% |
| Sodium | 36mg | 2% |
| Potassium | 133mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 857IU | 17% |
| Vitamin C | 13mg | 14% |
| Calcium | 53mg | 5% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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