• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 12 Pieces People
  • Difficulty Normal
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Recipe Description

This recipe was first published in Flavours magazine.


Recipe Ingredient

  • Batter
  • 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

Instructions

    To make batter:
  1. 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.
  2. Cover the bowl with a damp tea towel and set aside to rest for 30 minutes.
  3. To finish:
  4. Combine durian and sugar (if using) and set aside.
  5. 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.
  6. Sprinkle over 1 tablespoon of caster sugar and cover the pan with a lid for 5 seconds.
  7. 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.
  8. Remove apam from the pan and place onto a serving plate. Repeat for the rest of the batter. Serve immediately.
  9. Recipe Notes
  10. Note: It’s best to use good quality durian flesh, such as the Musang King or XO for this recipe

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