This dessert is a kind of hybrid of Sri Lanka honey hoppers, appam and Malaysian apam balik – sweet, crisp coconut pancakes. This is best made using fresh coconut, the flesh of which you need to extract and peel. I usually crack open a coconut and leave it in the fridge for a day as this helps the flesh come away from the husk. I then use an oyster knife to pry off the flesh and peel it with a vegetable peeler. Alternatively, use dried coconut that has been soaked.
Recipe Tag: honey
Today Celia is working as a menu development manager for Air New Zealand, working with consultant chefs and developing menus.
Fry breads are one of the simplest of breads and are found worldwide, from the youtiao of China, bannock of Scotland, or sopadillas of Mexico and South America. Some may be yeasted or include a raising agent, but they all use basic ingredients and are prepared with a minimum of fuss. This recipe is based on a fairly standard ratio for fry breads, but enriched with a little extra butter. Here I’ve made them into doughnuts with simple passionfruit and honey syrup. I used a delicate beechwood honey for the syrup and frozen passionfruit pulp, but do use fresh passionfruit if available. Each passionfruit has approximately 2 tablespoons pulp. These are best eaten on the day they are made.