Mango Pancakes

By: Sarah Tiong, excerpted from Sarah Tiongs Modern Asian

Mango Pancakes

By: Sarah Tiong, excerpted from Sarah Tiongs Modern Asian

Yum cha (also known as dim sum), a Cantonese dining experience where carts topped with bite-sized dishes, dumplings, noodles, vegetables and an assortment of sweets are served to waiting diners) has been a consistent, joyful, comforting part of my culture and journey as a chef. It is where bellies have been satisfied on Sunday brunches, big announcements have been made over a steamer basket of har gow, arguments have been had over chicken feet and beef tendons, hangovers have been cured by pork buns and inspiration has been taken from the multitude of mouth-watering artistic creations on rickety trolleys. One of the best parts of yum cha is the cold, refreshing dessert you order, even though you’re so full you’re bursting at the seams, because the relief the cold sweetness brings is absolute heaven. Controversially, I believe mango pancakes are superior to mango puddings. Both are signature yum cha desserts, but the mango pancake is the best. The sweetened vanilla whipped cream encasing a sweet piece of firm mango, all wrapped up in a slightly tacky, elastic pancake is the perfect bundle of joy. It’s like a dessert dumpling or spring roll that makes total sense after several rounds of the savoury kinds.

Total time: 1 hour + 30 minutes chilling

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Makes4 servings (12 pancakes)

Ingredients

PANCAKE BATTER
6 large eggs
1/4 AUS cup or 52 g or ¼ US cup + ½ tsp caster (superfine) sugar
1 AUS cup or 250 ml or 1 US cup + 2 tsp milk
1/4 AUS cup or 63 ml or ¼ US cup + ½ tsp neutral oil, plus more for frying
1 teaspoon vanilla extract (Optional)
1 AUS cup or 130 g or 1 US cup + 2 tsp plain (all-purpose) flour
1/2 teaspoon salt
10 drops yellow food colouring (optional)
FILLING
300 milliliters (1¼ US cups + 1 tsp) thickened (heavy) cream
1/4 AUS cup or 125 g or 1 US cup + 2 tsp pure icing (confectioners’) sugar
2 ripe mangoes, pitted and sliced

DIRECTIONS

For the batter, whisk together the eggs and sugar in a small bowl and then add the milk, oil and vanilla. Sift together the flour and salt in a separate bowl. Then, gradually pour in the egg mixture, whisking continuously. Add the yellow food colouring, and whisk again until incorporated evenly. Sieve the mixture into another bowl to remove any remaining lumps, cover and allow to stand for 10 to 20 minutes at room temperature. The mixture will appear thinner than a regular pancake batter.
Heat a large non-stick frying pan over low heat and brush the pan with a very thin layer of oil. Pour in a few AUS tablespoons (20 ml or 4 teaspoons per tablespoon) of the batter and then tilt and swirl the pan so the batter coats the entire base of the pan in a thin layer. Place a cover over the pan and allow the pancake to cook for 2 to 3 minutes, or until the top is dry to the touch. Do not brown the pancake too much and do not flip the pancake. Transfer the pancake to a plate and repeat for the remaining batter. Let the pancakes cool completely.
For the filling, whip the cream and icing sugar together in a large bowl until stiff peaks form. Peel the mangos and slice the mango cheeks into thick batons. Place both the whipped cream and the mango in the freezer for around 15 minutes to firm.
Spoon a little whipped cream onto the fried side of each pancake and top with one to two slices of mango. Then, carefully roll up the pancake like a spring roll or a burrito. Chill in the fridge for at least 10 minutes before serving.