The Kitchen Juggler's Recipe - Durian Crepe

By -


        Durian eaters have gone into this durian crepe frenzy.  I normally have this thin pancake filled with a variety of savoury and sweet fillings - nuts, fruits, ice-cream, cheese, beef - but never with durian. So I figured why not give it a try.  After all, it is the durian season (I guess my durian panna cotta had to wait).  So I got myself some musang king durians (this must be one pricey fruit crepes ever)...the fleshiest and creamiest ones, and started whipping up things. The result: A delightful combination of that rich fruit pulp and custardy cream. Best eaten chilled. 


Crepe
1/3 cup flour
1/3 cup rice flour
1/3 cup custard flour
1 egg
salt
few drops yellow colouring
100ml fresh milk
100ml water (more or less)
butter (to brush on pan)

        Mix all ingredients in a blender and pulse for a while. Use a strainer to ensure mixture is thoroughly smooth. A non-stick pan comes in handy when making crepes or pancakes. You just need to brush a little bit of butter on the pan and heat it very warm. Use a 1/4-cup size container as a scoop and pour onto the pan. As you begin to pour it, immediately move the pan around as to spread the batter thinly and evenly. Lift when all parts are cooked and dry. When placing the pieces on a plate, ensure there is a plastic sheet in between each piece so they don't stick to one another. This could also prevent them from drying out. 


Pastry Cream
3/4 cup sugar
1/2 cup cornflour
1 cup fresh milk 
1 cup water
few drops vanilla essence
3 eggs

       Again, mix all in a blender and pulse. Pour into a pot and turn on the stove. Use a whisk to prevent curdling and as the mixture thickens, whisk it vigorously. Remove from heat and after 5 minutes, add a spoonful of butter. Whisk until all are mixed well. Set aside to cool. In the meantime, whip up a cup of non-dairy whipping cream (I use Rich) and fold the whip and pastry cream together. 

       Now, to assemble the durian crepe. A dollop of cream followed by generous amount of durian flesh, then another dollop of cream on top. Fold in the opposites sides to get that fluffy square or rectangle pillows. Chill before serving. 


Comments

  1. eowynJanuary 11, 2013 at 8:54 PM

    I'm not really sure what you mean in the folding part, can you post a video showing how to do it? Thx!

    ReplyDelete

Post a Comment

Popular posts from this blog

Bleeding Again

By -
Image
During updating Patrick's status to a friend of mine today, Patrick called out from the bed. I looked up to his dancing eyes and smiling face. This would usually put me in smiles. Instead, I watched his face more closely than usual. Much earlier this morning, closer to 2am, his vomit was mixed with blood. He was down with flu and cough since late last week. Earlier this week since Monday, the past couple of nights had been trying to us both. He woke up a few times coughing that caused him to vomit out his milk. For my readers who have not been aware, every night his nasogastric tube attached to a machine that pumped in milk throughout the night. I do this upon the doctor's advice to assist him to gain weight. HIs running nose irritated Patrick when its mucus dripped onto his upper lip. His body temperature did not appear to reach 37.5C and beyond. He has been active, as per his normal self except during the night he appeared to be more fussy than ...
Read more

Surgery On My Baby

By -
Image
The birth of Patrick changed my marriage life from the two of us to the three of us, a family. We were excited, happy, worried followed by all kind of emotions for our baby son. So many things to learn, to experience. Breastfeeding, constant thoughts on our baby's well being especially when his jaundice appeared to rise during his first month. The lacking of sleep. There were moments I observed his breathing while he slept. We were amazed by every new mannerisms that Patrick displayed. We were so charmed when he first smiled to us. I would observed how gently my husband would treat Patrick and how Patrick would looked up to him, listening to his every word. Mummy supporting and loving baby We were enjoying ourselves as new parents until something happened in the middle of November 2017 that changed our lives forever. "There is something not right with his stools." My sister in law remarked to me while I tiredly changed Patrick's diapers. Menta...
Read more

Bario Cinnamon - From the Land of a Hundred Handshakes

By -
Image
By: Chong Sheau Ching July 10, 2018 What is it? When you buy Bario cinnamon, you get it in the form of a two and half foot - long stick. They are harvested by a group of farmers from ‘Bario Agro Biodiversity Hub,’ Bario, Kelabit Highlands in Sarawak, Malaysian Borneo. It is trucked along a grueling logging road for twelve hours from Bario to Miri City, and then by sea freight from Miri Port to Port Klang before being transported to Kuala Lumpur, or from Miri Airport to KLIA and then transported to the city. The cinnamon trees are of the Cassia variety. They grow wild in pristine, lush, primary jungles among the flora and fauna such as those in the Bario Communal Park. The cinnamon bark harvested is thus 100% organic with ABSOLUTELY no chemicals as the trees grow in the thick Bornean jungle. Cinnamon is a traditional medicine used especially to ‘warm’ the stomach.   The Kelabits (main inhabitants in the Kelabit Highlands) also use the cinnamon bark in teas a...
Read more