UNLESS you are a durian purist who only believes in eating durian in its natural form and abhor any confectionery made with durian, you’ll love durian crepe.
These golden pillows used to be such a rarity that I remember my eating them for the first time at a hotel. It cost RM8++ each 20 years ago.
Since then, durian crepes have become more readily available and affordable.
However, the recent renewed interest in durian crepes, especially those filled with special varieties such as the Musang King, has hiked up prices again.
The cost of making these at home would depend on the price of your durian, because the other ingredients are not very expensive.
We were fortunate our colleague Chow How Ban had managed to get hold of the durio graveolens fruit, which we used for the durian custard filling.
Also called “durian dalit” in Sabah, it is known as the red-flesh durian.
Trees in this subspecies produce fruits that range from dark yellow to orange to red.
Our fruit had a deep orange hue and made a nice golden filling.
The flavour is quite unique. It has the unmistakable durian scent, but its flavour is closer to jackfruit with a subtle lychee undertone.
For this recipe, we opted for saffron instead of artificial colouring to get the natural golden tint on our crepes.
Of course, you can substitute it with a few drops of yellow food dye.
Non-dairy whipping cream is usually not available at a supermarket.
You have to get it from a bakery supply shop.
If you are unable to get it, you can use whipping cream instead.
Remember to add two tablespoons of icing sugar to the cream while whisking.
The non-dairy whipping cream is already sweetened.
8 tablespoons all-purpose flour
4 tablespoons tapioca flour
2 tablespoons cornstarch
2 tablespoons custard powder
2 tablespoons castor sugar
2 whole eggs
80ml whole milk
300ml cold water
2 teaspoons cooking oil
2 teaspoons vanilla essence
1 pinch of saffron, activated with a little hot water
Oil for frying
200ml whole milk
3 tablespoons custard powder
1 tablespoon castor sugar
100g durian pulp
100ml non-dairy whipping creamMethod:1. Sift all-purpose flour, tapioca flour, cornstarch and custard powder together into mixing bowl. Add sugar, eggs, milk, water, oil, vanilla and saffron tincture and whisk until smooth. Sieve through strainer to remove any lumps, and allow to sit for 30 minutes.
2. Combine milk, custard powder and sugar in a saucepan and heat to a light simmer. Stir in durian pulp and chill custard for 30 minutes.
3. Whisk non-dairy whipping cream to stiff peaks. Fill into piping bag and chill for 30 minutes.4. Brush a little oil on a non-stick pan heated on low to medium. Ladle crepe batter in an even layer and fry on one side until cooked. Remove from pan when batter has dried out. Repeat until batter is finished.
5. To assemble durian crepes, lay out crepe on a flat surface. Pipe in a layer of whipped cream, spoon on a layer of durian custard, and pipe over another layer of whipped cream. Fold crepe over into a square pillow. Keep chilled until ready to serve with a light dusting of icing sugar.
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