This recipe was first published in Flavours magazine.
- 40g rice flour
- 90g plain flour
- 1/2tsp baking soda
- 1/4tsp salt
- 50g caster sugar
- 60ml thick coconut cream (santan)
- 100 - 120ml water
- Other Ingredients
- 250 - 300g Musang King durian flesh
- 50g caster sugar (optional)
- 100g fried peanuts (ground)
- 50g grated coconut (white part only)
- 12tbsp creamy sweet corn (heaped)
- oil for greasing
- Sift the flours and the baking soda together and place in a mixing bowl. Make a well in the centre and slowly whisk in coconut cream and water.
- Cover the bowl with a damp tea towel and set aside to rest for 30 minutes.
- Combine durian and sugar (if using) and set aside.
- Heat a 12cm non-stick pan over low heat and lightly grease with some oil. When pan is warm, pour 2 to 3 tablespoons of the batter into the middle and gently spread it out with the back of a wooden spoon.
- Sprinkle over 1 tablespoon of caster sugar and cover the pan with a lid for 5 seconds.
- Once the sides of the apam start to brown, top with 2 to 3 tablespoons of peanuts, 1 heaped tablespoon each of grated coconut, sweet corn and finally, butter. Then top with a large dollop of durian flesh and fold the apam in half.
- Remove apam from the pan and place onto a serving plate. Repeat for the rest of the batter. Serve immediately.
- Note: It’s best to use good quality durian flesh, such as the Musang King or XO for this recipe