Crispy Durian Apam

This recipe was first published in Flavours magazine.

Print Recipe
Servings
12pieces
Servings
12pieces
Print Recipe
Servings
12pieces
Servings
12pieces
Ingredients
Batter
Servings: pieces
Units:
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.
To finish:
  1. Combine durian and sugar (if using) and set aside.
  2. 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.
  3. Sprinkle over 1 tablespoon of caster sugar and cover the pan with a lid for 5 seconds.
  4. 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.
  5. Remove apam from the pan and place onto a serving plate. Repeat for the rest of the batter. Serve immediately.
Recipe Notes

Note: It’s best to use good quality durian flesh, such as the Musang King or XO for this recipe.


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