HOUSE OF ASIA
See the recipe
Thai pancakes with custard and raspberries
To make the pancakes soft and fluffy, add House of Asia coconut milk to the batter. This is our chef's secret, and it always works.
Ingredients
250 gr Coconut milk 12-14% House of Asia
100 g House of Asia Sweet and Spicy Mango Chutney
1 package of cream pudding
250 ml of water
100 g raspberries
A few mint leaves for decoration
Powdered sugar for sprinkling
Olive oil for frying
Cake:
1 cup Coconut milk 5-7% House of Asia
1 glass of water
2 cups of flour
4 eggs
150 g melted butter
Pinch of salt
A method of preparing
1. Prepare the dough: In a bowl, combine the coconut milk, water, and eggs. Then gradually add the flour, butter, and salt, mixing constantly until the dough is smooth. If the dough is too thick, add more water.
2. Pour a little olive oil into a non-stick pan, spread the batter evenly over the entire surface and fry the pancakes on both sides until golden brown.
3. Prepare the pudding: combine ½ the water with the pudding and mix thoroughly. In a pot, heat the coconut milk with the remaining water. When it boils, add the pudding and stir until thickened. Set aside to cool and cover with plastic wrap.
4. Place the cooked pancake on a board, spoon a teaspoon of mango chutney and a tablespoon of pudding into the center, add a few raspberries, and fold them into an envelope shape. Place the prepared pancakes seam-side down in the pan and cook for 2 minutes on each side.
5. Sprinkle the finished pancakes with powdered sugar and decorate with mint and the remaining mango chutney.
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Fruits 
15-30 minutes 
Thailand 
