Sunday, 18 August 2013

Durian Pengat

The last we had Durian Pengat was in 2012.   With the abundant durian feasting I had, I actually save some durian puree with intention to made these for a gathering.   For those who read my blog post in the old blog, this pengat is close to the one in Merchant Court Hotel.   

Haven't seen my ex neighbours for such a long time and I really missed them very much so I had a gathering organised.  They were such a great bunch of people to be around and the evening was really relaxing and enjoyable.  

This is a very rich dessert and I did made a right choice in serving them in this cute little jars.  

Overall, am glad that they like it.


What you need:

700g durian pulp 
1 cup thick coconut milk
1/2 cup thin coconut milk
2 cup milk
160g gula melaka, chopped (get the best quality)
6 pandan leaves

Method:

Puree the durian pulp for a smooth texter.

Place thin coconut milk, milk, chopped gula melaka and pandan leaves in a pot.  Slowly simmer at lower heat and stir till gula melaka melted.

Add in durian puree and stir till well incorporated.  Add in thick coconut milk and stir till combined.  You can add more milk or coconut milk if you like a thinner consistency.

Serve either cold or hot (I prefer cold)



8 comments:

  1. Looks so good!! May I know where to get the best gula melaka?

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    Replies
    1. Someone told me the best is in Malacca but during the recent trip, there were so many diff brands that I was clueless. I am also looking for a good brand.

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  2. Edith, yours is different and looks so yummy. My usual ones is to add the durian pulp to the green pea porridge.

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    Replies
    1. Ivy, I done that before too but my family not so favour.

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  3. Looks yummy. With gula melaka is so sinfully good!

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    Replies
    1. Yes indeed and it gives a nice fragrant too.

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  4. Hi Edith, this durian pengat looks delicious! Can I have one please?? ;)

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