Sumary of Lara Lee’s recipes for banana and coconut sugar lumpia and pavlova with caramelised pineapple:
- Follow my timings for a perfect pavlova with a mallowy centre and crunchy exterior.Prep 45 minCook 2 hr 20 minServes 8-12For the pavlova110g coconut sugar, or grated palm sugar230g caster sugar6 egg whites (220g)⅛ tsp fine sea salt1 tbsp cornflour1½ tsp white-wine vinegar1½ tsp vanilla extractFor the topping½ pineapple, cored and cut into 2½cm x 4cm pieces2 tbsp coconut sugar or grated palm sugar30g desiccated coconut280ml double creamPulp of 2 passion fruits½ mango, peeled, cut into thin slices and juliennedHeat the oven to 220C (200C fan)/425F/gas 7.
- Put the coconut and caster sugars in a food processor and pulse for 30 seconds.In a clean bowl, whisk the egg whites and salt to soft peaks, then add the sugar mix a tablespoon at a time, whisking for 30 seconds between each addition.
- Rub some of the meringue mix between your thumb and forefinger: it should be smooth, so if you can feel any grains of sugar, keep whisking.Add the cornflour, vinegar and vanilla to the meringue mix, and whisk briefly to combine.
- My version folds the wrappers rather than rolling them, creating a textured, roti-like snack that is both crunchy and irresistibly gooey.Prep 15 minCook 15 minMakes 16 squares, to serve4-6For the lumpia400g over-ripe bananas (peeled weight), from about 5 medium-sized ripe bananas50g coconut sugar, or grated palm sugar⅛ tsp fine sea salt70g plain flour, sifted8 x 15cm square frozen spring roll wrappers, defrosted500ml neutral cooking oil, such as sunflower oilFor the cinnamon sugar20g caster sugar¼ tsp ground cinnamonFor the garnish2 tsp black or white sesame seeds4 tbsp condensed milkLightly mash the bananas with a fork in a large bowl, then add the coconut sugar and salt.
- Gradually add the flour, stirring between additions, to prevent lumps from forming.