If you think this is the durian pancake, you are totally wrong.
Because durian pancake is more presentable than you think. Find it out!
We know durian a lot but do you think durian should be just in one way? Definitely no! It could come out a lot more way of with the awesome recipe. Whatever you match, the taste will surprise you damn just like GOD!
With not much durian flesh, it could make the durian pancake as if a whole durian flesh. Every bite will boom your tongue with so much taste! Looking for this awesome recipe? Refer below!
Ingredients for pancake skin:
1 tablespoon wheat flour
1 tablespoon corn flour
1 tablespoon cassava flour
1 tablespoon potato flour
1 tablespoon custard flour
1 1/2 tablespoons hong kong flour (another name for ‘water lily’ flour)
a little bit of salt
2 tablespoons icing sugar
2 eggs size B
1 tablespoon corn oil
3/4 cup water (210ml)
1/2 cup fresh milk (130ml)
a little vanilla essence
dots of dye – yellow (optional)
Ingredients for filling:
Filling custard with durian
2 tablespoons sugar
20 gm of custard flour
250 ml of fresh milk
2 egg yolks
5 ~ 6 durian cloves that have been removed from the seeds and crushed (depending on the size of the durian cloves and type)
Filling Whipping Cream
500gm whipping cream
2 tablespoons icing sugar (if less sweet)
Steps to make durian pancakeSSS…..!
Technique # 1:
Way to make Fluffy Smooth Crepe Skin
1.Mix 6 types of flour on top and sift once.
2.Put in a container to mix. Add salt, icing sugar, corn oil, vanilla essence, beaten eggs, water, fresh milk and yolks.
3.Stir the mixture using a hand whisk until well blended and strain.
4.Heat a small non-stick pan (17cm in diameter) over medium heat.
5.Rub a little oil on the bottom of the pan.
6.When the pan is hot, lift and put 1 tablespoon of batter into the pan.
7.Flatten the crepe batter by loosening the pan until it is quite thin and evenly fills the entire pan space.
8.Place the pan on the fire for a while and then lift when the pancake skin is cooked. No need to reverse the pancake skin!
- Repeat steps 6 ~ 9 to produce a layer of pancake skin until the mixture is done.
Technique # 2:
How to Make Custard Filling with Durian
1.Put custard flour, sugar, 2 egg yolks and a little fresh milk (about 4 tablespoons) into a ‘non-stick pan’.
- Stir everything until well combined. Pour the rest of the fresh milk and stir again until well combined.
- Cook the dough over medium heat until it becomes quite thick and thick.
4.Turn off the heat and leave for a while to cool the custard filling. Put the crushed durian filling into the custard filling.
5.Fill the filling mixture into a ‘piping bag’.
6.Store in the refrigerator.
Technique # 3:
How to Make Filling Whipping Cream
1.Prepare a clean, dry container.
2.Add 500gm whipping cream. Can add icing sugar if whipping cream has a tasteless (optional) taste.
3.Beat the whipping cream until thick and place in a ‘piping bag’.
4.Place in the freezer for a while so that it does not melt.
Technique # 4:
How to Wrap Durian Filling
1.Take and place a piece of ‘pancake skin’ on a suitable plate or plate.
2.Pipe the ‘filling whipping cream’ over the ‘pancake skin’ in the middle as the first filling layer.
3.Then tap the ‘filling custard with durian’ on top of the ‘filling whipping cream’ as the second filling layer.
- Pipe again ‘filling whipping cream’ as the last filling layer.
- Carefully wrap and tidy up the ‘crepe skin’ with all the filling layers in it. Doesn’t it look like a pillow? Hone your skills by repeating steps 1 ~ 5 again for another durian pancake.
6.Put all the ready-made durian crepe in the fridge before serving.