Korean Mango pan cake

Recipe for making a Mango Pancake.

Ingredients

For Vermicelli custard sauce

Ghee or butter 1tsp

Vermicelli 1/2cup

Milk 500ml

Vannilla custard Powder 2tbsp + milk 1/4cup

Sugar 1/4cup

Condensed milk 2tbsp

Pistachios 2tbsp

Cashewnuts 2tbsp

Almonds 2tbsp

Cardamom Powder 1/4tsp

Ripe mango 2nos

For pancake

Milk 1cup

Egg 2nos

Sugar 2tsp

Salt 1/4tsp

Corn flour 1tbsp

Flour 1cup

Saffron a pinch

Whipped cream

Ripe mango

Pomegranate

Preparation

Prepare Mango Puree: Cut the mango into pieces, remove the seeds and blend it in a mixer.

Prepare Custard Cream: Cook semiya in a pan, Mix milk and custard powder in a bowl and cook on low flame until it thickens. Add sugar, condensed milk, and nuts and mix well. Add mango puree, cook it well, then turn off flame

Prepare Mango Pancake Batter: Blend milk, eggs, sugar, salt, cornflour, all purpose flour, saffron, and water in a mixer.

Heat a pan and add butter. Pour the batter and cook until it sets.

Assemble the Mango Pancake: Spread whipping cream on the pancake, add mango pieces and fold the pancake.
Serve the Mango Pancake with custard cream.

For details watch video

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