Hong Kong Mango Pancake (Dim Sum Dessert Recipe)

Method22 steps · about 1 hr

1. 1

   Step 1: For the bowl method, whisk cornstarch (25 g) and sugar (2–3 tbsp) to break up lumps, then whisk in flour (50 g) and salt (¼ tsp). Use steps 1–6 OR the blender alternative 7–10, not both.

   Uses 25 g cornstarch · 2–3 tbsp sugar · 50 g all-purpose flour · ¼ tsp salt

2. 2

   Step 2: In a spouted container like a glass liquid measuring cup, add the milk (1 cup) and microwave until lukewarm. (This is just to prevent the butter from hardening into little pieces when you add it, don’t make it so hot that it will cook the eggs!)

   Uses 1 cup Milk

3. 3

   Step 3: Add eggs (3), vanilla (1 tsp), and yellow food colouring (optional) and beat well with a fork or a whisk to combine.

   Uses 3 eggs · 1 tsp vanilla · A few drops yellow food colouring (optional) · one cup milk gently warmed until lukewarm, not hot enough to cook eggs

4. 4

   Step 4: Pour about a quarter of the milk mixture into the flour and whisk until smooth. Once smooth, pour in the remaining milk and whisk until well-combined.

   Uses 25 g cornstarch, chosen two to three tablespoons sugar, 50 g flour and quarter teaspoon salt whisked together · lukewarm milk beaten with three eggs, vanilla and optional colour

5. 5

   Step 5: Strain the batter back into the spouted container, pushing any big lumps of flour through the sieve.

   Uses crepe wet and dry mixtures whisked smooth

6. 6

   Step 6: If using the bowl batter immediately, whisk in the melted butter (2 tbsp) gradually and quickly, then skip to step 11. If refrigerating the batter, leave the butter out and add it later at step 14.

   Uses 2 tbsp melted butter only if using bowl batter immediately; otherwise hold for step 14 · bowl batter strained; butter added only if using immediately

7. 7

   Step 7: For the blender alternative, skip steps 1–6. Warm the same 1 cup milk just until lukewarm, not hot enough to cook eggs, and put it in the blender.

   Uses 1 cup Milk

8. 8

   Step 8: Add only the remaining crepe ingredients except butter:cornstarch (25 g), crepe sugar (2–3 tbsp), flour (50 g), salt (¼ tsp), eggs (3), vanilla (1 tsp) and optional colouring. Blend a few seconds on low just until smooth; do not overblend or it will foam.

   Uses 25 g cornstarch · 2–3 tbsp sugar · 50 g all-purpose flour · ¼ tsp salt · 3 eggs · 1 tsp vanilla · A few drops yellow food colouring (optional) · same one cup milk, only for the blender alternative

9. 9

   Step 9: Strain the batter into a spouted container such as a large liquid measuring cup.

   Uses crepe ingredients briefly blended without butter

10. 10

    Step 10: If using the blender batter immediately, whisk in the melted butter (2 tbsp) gradually and quickly. If refrigerating, leave it out for step 14. Continue at step 11.

    Uses 2 tbsp melted butter only if using blender batter immediately; otherwise hold for step 14 · blender batter strained; butter added only if using immediately

11. 11

    Step 11: Peel mangoes (3) and trim each cheek into a rectangle 2.5-3 inches long, then cut the rectangle into ¾ inch thick batons. You may get 2-3 depending on size of mango. Save the trims for mango sauce.

    Uses 3 Mangoes

12. 12

    Step 12: Blend all the mango trims until smooth in a blender or food processor. Tip: I find that because you're not making a lot of sauce an immersion blender is the perfect tool for this because it can blend a small amount.

    Uses trimmings from three peeled mangoes, with batons reserved

13. 13

    Step 13: Taste and add sugar and lime juice as needed. The amount will depend entirely on the flavour of the mango. If the mango is sweet, you'll likely need to add lime juice to add some tartness which will boost the fruitiness of the sauce. If the mango is already quite sour, lime juice may not be necessary, but you may need to add quite a bit of sugar. If your mango isn’t very sweet or is a little bit bland, make your sauce stronger tasting (more sugar/lime) so that it can help compensate. This is your chance to help make it better!

    Uses sugar · Lime or lemon juice as needed · mango trimmings blended smooth

14. 14

    Step 14: If the chosen batter was refrigerated, let it come towards room temperature, or gently warm its container in a water bath while stirring. Once no longer cold, whisk in the melted butter (2 tbsp) only if it was held back. Do not add another 2 tbsp if it already went in at step 6 or 10.

    Uses 2 tbsp melted butter only if not already added at step 6 or 10 · bowl batter, only if that branch was chosen; butter held back if chilled · blender batter, only if that branch was chosen; butter held back if chilled

15. 15

    Step 15: Heat a non stick 10-inch pan over low heat. Whisk the batter briefly to mix right before pouring - you want to do this before every pour - then pour into a ¼ measuring cup so it’s about ¾ full (3 Tbsp equivalent). Pour batter into the pan and swirl to evenly spread the batter, and then let cook for a minute on low heat. Tip: There should be just a very gentle sizzle when you pour batter into pan—that's a sign of the perfect level of heat. If there is no sizzle, pan is too cool. If it's a loud sizzle, the pan is too hot.

    Cook each thin crepe · 1 minUses chosen batter brought to room temperature with butter added once

16. 16

    Step 16: You know it's done when the top is dry and you start to see it puff up in several spots. There should be no colour on the bottom, but if there is a little bit, it is okay.

    Uses about three tablespoons batter swirled into a warm pan over low heat

17. 17

    Step 17: Loosen the edge with a spatula and remove from pan onto a paper-towel-lined plate. Repeat with remaining batter (you can stack the finished crepes). Let cool completely before using.

    Uses crepes cooked until tops are dry and puffing in spots, without browning underneath

18. 18

    Step 18: Beat the cold whipping cream (1 cup) and icing sugar (4 Tbsp) in an unheated bowl with an electric beater on high speed, or whisk by hand. When the cream thickens and trails appear, lower the speed to avoid overbeating.

    Uses 1 cup whipping cream · 4 Tbsp icing sugar

19. 19

    Step 19: Once you start to see clear beater trails, check the consistency frequently; you want the cream to be stiff enough to hold its shape completely when plopped onto the crepe. But be careful not to overbeat or it will turn into butter!

    Uses cold cream beaten with icing sugar until trails appear

20. 20

    Step 20: Lay down crepe, smooth side out, then put down a 3-inch strip of cream in the centre. Spoon a little mango sauce over the creme, put mango on top of the sauce, then add a little more sauce on top of mango. Top with a little more cream. You want the mango to be surrounded by cream and sauce, it may take you a couple of pieces before you figure out the right amount of stuff to put in, but watch the video for a visual guide.

    Uses cream whipped until it holds its form, without overbeating · crepes cooked and cooled completely · rectangular batons from three peeled mangoes, with trimmings used for sauce · mango puree adjusted with optional sugar or citrus

21. 21

    Step 21: Wrap like a spring roll—fold the sides towards the centre then gently roll forward—and you can use a knife to trim off the end of the crepe if it's sticking out.

    Uses mango and mango sauce surrounded by whipped cream on a crepe

22. 22

    Step 22: You can serve immediately or refrigerate for at least 30 minutes to help them firm up a bit. You can let them sit in the fridge for a few hours if needed, but too long and the crepe will not be as soft.

    Optional chill mango pancakes · 30 minUses crepes folded at the sides and rolled around the mango cream filling