Home Recipes Ba Bin Thai coconut pancake

Ba Bin Thai coconut pancake

An inspiring recipe for Ba Bin Thai coconut pancake

Fruit

Ba Bin Thai coconut pancake

Chef Gee

Chef Gee

Geelicious Bakehouse

Ingredients

Coconut sauce with black sticky rice flour (part 1)

150 g coconut water

50 g Debic Stand & Overrun

50 g coconut milk

50 g sugar

2 g salt

30 g black sticky rice flour

10 g corn starch

Coconut sauce with black sticky rice flour (part 2)

120 g pulp of young coconut

Young coconut cream

100 g coconut sauce with black sticky rice flour

150 g Debic Stand & Overrun

Debic products used

Stand & Overrun 1L

Preparation

Coconut sauce with black sticky rice flour

Put the first part of the ingredients in a medium saucepan over medium heat.

Stir until the sauce has thickened, then remove the pan from the heat.

Then remove the pan from the heat.

Take 100 g of the sauce to make the cream of young coconut.

Add the pulp of the young coconut, mixing it with the rest of the sauce.

Mix it with the rest of the sauce.

Fill the mini vanilla base with it up to the edge and leave to set.

Young coconut cream

Gently stir the coconut sauce into the Stand & Overrun until you have an even mix.

Pipe onto the Ba Bin tart.

Assembly

Finish with dried coconut flakes.

Fruit

Debic for chefs

Debic for chefs