Tuesday, 30 July 2013

Durian Pan Cake

My inital plan was to bake some muffins for breakfast as H and L are coming over.  Unfortunately those instructions that I left for my helper to accomplish by this morning wasn't done at all.  I told myself that I mustn't let her affect my day.  Quickly text L to ask her to bring some breakfast over instead.  I need to stay positive.  

I remembered that I bought a bottle of durian jam when I was up in Malacca and quickly google for a pancake recipe.  I felt that I still have a chance to prepare something and went into frenzy mode.  

Mmmm... according to the author, this is supposedly to be crispy but err.... I am not getting that texture.

After I finished, H called to ask whether I need coffee and only then I realised that not everyone takes durian.  Arrgghhh... damn.

But I am sure my day will still be happy because I am STILL having girly time with my pals!



Now anyone has a crispy pan cake recipe to share?


I am submitting your post to Aspiring Bakers #33 (July 2013) - Tropical Spiky Month hosted by Charmaine of MiMi Bakery House 

What you need:


For the batter:
50g rice flour, sifted
90g plain flour, sifted
½ teaspoon bicarbonate of soda, sifted
¼ teaspoon salt
50g castor sugar (I reduced this to 40g as I was afraid my durian filling is too sweet)
60ml thick coconut milk
100-120 ml water (I used 120ml as the batter was very thick)
For the filling: (I used ready bought durian jam)
100g castor sugar
150g fried peanuts, ground (optional)
400-500g durian flesh, peeled, removing any tough fibre

10cm diameter non-stick pan
Oil for greasing
Method:

Sifted dry ingredients in a mixing bowl.  Mixed well.

Slowly whisk in coconut milk and water.
Rest batter for 30 minutes covered with a damp tea towel.
Heat a non-stick pan over low heat and lightly grease with some oil.
When pan is warm, pour 2 –3 tables pooons batter into the pan, swirling the pan and allowing the batter to cover the pan. 

*Sprinkle 2 tablespoons sugar over batter and cover with a lid until sides starts to brown.

Top with crushed peanuts and a huge dollop of durian flesh. Remove pancake from heat and fold it into half.

Repeat till all batter is used up.

Serve pancakes immediately when it is warm and crispy. You may also serve with a dollop of durian ice-cream on the side.

Note *: I replaced peanut with durian jam.


Source: HungryGoWhere



Ciao

8 comments:

  1. These remind of the durian pancakes sold at AMK Hub... mouth watering already!

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    Replies
    1. The feedback from my friends, the durian jam that I used is pretty good. I will load up next time when I visit Melaka again.

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  2. Durian is in season .. Time for some durian dessert (: I've not heard of durian jam. Sounds so interesting. Where did you bought in Melaka? I might be going there for a short getaway. Heeee (:

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    Replies
    1. I bought it in 三叔公. You can sample taste it before you buy.

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  3. Regarding the pound cake recipe, I could not attach the link because the recipe has been removed. Neither can I attach picture here. Guess I have to give that a miss or do you have a pound cake recipe to share?
    Wendy

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    Replies
    1. Hi Wendy, sorry I couldn't help coz during my 6 - 7 years of blogging, my blog crashed twice and I lost many good recipes. Hope one day I can remember which recipe that you are referring to. Cheers

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  4. Looks fluffy and the durian jam sounds wonderful for durian lovers:D

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    Replies
    1. Jeannie, I didn't quite like the texture as it wasn't crispy.

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