Durian Pancake

1. Make the batter by whisking together the rice flour, arrowroot flour, egg, coconut cream, water, and a pinch of salt until completely smooth, then rest it for 20 minutes so the flour hydrates.
2. Prepare the filling by removing the seeds from the durian and mashing the flesh with the chopped bananas and the palm sugar until you have a thick, fragrant paste.
3. Warm the durian and banana paste in a small pan over low heat for 3 to 4 minutes until the palm sugar dissolves and the mixture is glossy, then fold in the grated coconut and let it cool.
4. Heat a lightly oiled nonstick pan over medium-low heat, pour in a thin ladle of batter, and swirl to form a delicate crepe; cook for about 1 to 2 minutes until the surface is set and the underside is just dry, then lift onto a plate.
5. Repeat with the remaining batter, stacking the finished crepes, and keep the heat gentle so they stay pale and pliable rather than browning.
6. Spoon a line of the cooled durian filling onto the lower third of each crepe, fold in the sides, and roll up snugly into a neat parcel.
7. Arrange the pancakes seam-side down and serve at room temperature or lightly chilled, optionally with an extra drizzle of coconut cream.

You'll use: Pan · Whisk