Red Bean Pancake with Mango Grapefruit Sago Soup
Red Bean Pancake with Mango Grapefruit Sago Soup
Preparation time:
45 minutes
Cooking time:
30 minutes


  • 1 mango, cut into 2cm dice
  • 1 grapefruit, segmented
  • Chantilly cream, to serve
  • Crushed pistachios, to decorate


  • 250ml coconut cream
  • 50ml coconut milk
  • 100ml milk
  • 200ml water
  • 25g rock sugar
  • 50g sago


  • Finely grated zest and juice of 1 large lime
  • 80g caster sugar
  • 30ml water


  • 140g plain flour
  • 40g cake flour
  • 80ml hot water
  • 30ml cold water
  • ½ tsp vegetable oil
  • 8 tbs red bean paste
  1. Method
  2. Notes

  1. To make sago soup, stir all ingredients except sago in a saucepan over low heat until sugar dissolves. Transfer to a bowl to cool.
  2. Cook sago in a large saucepan of boiling water, stirring occasionally, for about 15 minutes or until pearls are clear and translucent. Drain. Rinse under cold water. Drain.
  3. Add to coconut mixture. Divide among serving glasses. Refrigerate until cold. Top with mango and grapefruit to serve.
  4. To make syrup, stir all ingredients over a medium heat until sugar dissolves. Simmer until thickened. Cool.
  5. To make pancakes, whisk flours and hot water to combine. Whisk in cold water and oil to form a dough. Knead lightly on an oiled board. Wrap in cling film and set aside for 20 minutes. Divide into four portions.
  6. Transfer a portion to a lightly oiled board and roll into a rectangle. Spread a quarter of the red bean paste over the centre. Fold in four sides to form a parcel shape. Repeat with remaining dough portions.
  7. Shallow fry pancakes two at a time until golden and crisp on each side.
  8. Drizzle pancakes with lime syrup and sprinkle with pistachios. Serve with sago and Chantilly cream.

This recipe has not been tested.