Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Egg | 1 large egg (50g) | 78 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Arrowroot | not in our table | 0 |
| Durian | not in our table | 0 |
| Passion Fruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 90 g grated fresh coconut flesh
- 140 g rice flour
- 1½ tablespoons arrowroot flour
- 2 ripe bananas , mashed
- 50 g durian
- 170 g palm sugar , shaved
- 1 egg
- 250 ml coconut cream
- Vegetable oil
- 120 ml palm sugar caramel
- Passion fruit ice cream
Directions
Mix coconut flesh with the rice flour and arrowroot flour.
In a separate bowl, mash the bananas and durian together. Add palm sugar, egg, and coconut cream, and mix thoroughly.
Pour banana mixture into a blender and process until the mixture is smooth.
Mix coconut mixture and banana purée. Cover this and let it chill in refrigerator for at least 1 hour.
Heat a pan to medium hot. Brush the pan surface with oil and spoon on the mixture. Fry it until it is light brown color.
Serve it hot, with the palm sugar caramel and passion fruit ice cream.