Instructions

1. 1
   Mix coconut flesh with the rice flour and arrowroot flour.
2. 2
   In a separate bowl, mash the bananas and durian together. Add palm sugar, egg, and coconut cream, and mix thoroughly.
3. 3
   Pour banana mixture into a blender and process until the mixture is smooth.
4. 4
   Mix coconut mixture and banana purée. Cover this and let it chill in refrigerator for at least 1 hour.
5. 5
   Heat a pan to medium hot. Brush the pan surface with oil and spoon on the mixture. Fry it until it is light brown color.
6. 6
   Serve it hot, with the palm sugar caramel and passion fruit ice cream.