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  • Writer's pictureThe Messy Cheffy

Vegan jackfruit peking pancakes with New Zealand plum's sauce.


Peking jackfruit

  • 2 tins young jackfruit

  • 2 tablespoons premium Soya sauce

  • 2 tablespoons pure sesame oil

  • 3 tablespoons hoisin sauce

  • 1.5 teaspoon Chinese 5 spice powder

  • 1 tablespoon rice wine vinegar

  • 1 cloves garlic

  • 1 inch fresh ginger

  • cracked black pepper

1 extra tablespoon sesame for cooking


  • Black sesame seeds

  • 3 spring onions

  • 1/2 cucumber

  • Extra hoisin sauce

  • 1 packet pancakes ( available in the freezer section of most asian food stores)

Plum sauce

  • 8 fresh medium size plums

  • 1/2 cup rice wine vinegar

  • 1/2 cup water

  • 3/4 cup brown sugar

  • 1 tablespoon premium soya sauce

  • 1 tablespoon pure sesame oil

  • 1 tablespoon maple syrup.


Open the two tins of jackfruit. Place the jack fruit in a sieve and wash under running water. Squeeze out the excess water in the jackfruit. Transfer the jackfruit into a bowl and using your hands start to pull each piece apart shredding it as best you can.

Add the grated ginger, crushed garlic, Chinese 5 spice, hoisin sauce, rice wine vinegar, sesame oil and soya sauce & pepper to the jackfruit and mix well.

Heat a large frying pan to medium heat with 1 table spoon of pure sesame oil. Add the jackfruit to the frying pan. Cook for 10-12 minutes stirring often. You want to caramelise the jackfruit slightly.

When the jackfruits is browning on the outside remove the jackfruit from the heat. Transfer the jackfruit to a suitable oven dish or even better if your frying pan can go into the oven, place the jackfruit into the oven for a a further 15 minutes cooking on a fan oven setting @ 180 degrees.

For the plum sauce.

Roughly chop the plums removing the stones. Place all the ingredients listed above into a pot & simmer for 7- 10 minutes on a low heat staring often. Once the plums have broken down the sauce is ready.

Remove from the heat and add the sauce to the jackfruit mixture mix well.

Cut the cucumber in half down the middle. Use a spoon to remove the seeds. Thinly slice the cumbers into long skinny julienne. Slice the spring onions thinly on the diagonal.

Heat the pancakes according to the packets instructions. using a spoon spread a generous amount of hoisin sauce onto the pancake, then add the plum jackfruit mixture garnish with thinly sliced cucumber battons and finely sliced spring onions.

Enjoy Ali xx

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