Banana Pancakes with Coconut Caramel
I made the Coconut sauce for these Banana Pancakes with Coconut Caramel from Gula Jawa ( coconut sugar). It is crumbly and resembles brown sugar. I love this stuff it’s different to palm sugar. The intense caramel flavour means it makes a perfect caramel sauce with out the slightest effort. Palm sugar and coconut sugar are not the same but are often all called by the same name. Gula Jawa is made from the blossoms of the coconut tree, where palm sugar is made from the sap.
This one comes from Indonesia, but sugar is made from palms where ever they grow, so there are a lot of variations on the same sugar theme. It can be used as a substitute for refined white sugar or brown but it is very strong in colour and caramel flavour. The new buzz about coconut sugar is that it’s glycemic index rating is lower than other sugars at around 35 where, for example honey is around 55 and cane sugar about 68. Want to know how to make a beautiful caramel sauce? Ok, but you will need some other bits to go with it for this recipe.
First, I like to use this Kara Coconut cream for this Banana Pancake. You can buy it in the supermarket or Asian store here in Australia. This is unsweetened and heavily thickened.
- 2 whole eggs separated
- 20 gram caster sugar 1 tablespoon
- 125 gram flour self raising
- 1 teaspoon baking powder
- 5 whole bananas (approx 100 gm each) medium
- 40 ml coconut milk 2 tablespoons
- 30 gram melted butter
- 250 gram dark coconut sugar
- 200 ml coconut cream, kara (or thick unsweetened coconut cream or thickened heavy dairy cream)( 3/4 cup)
- 40 ml lemon Juice 2 Tablespoon
- 80 ml water 4 tablespoons