One of the things I look forward to most in summer is durian. I especially love durian, the fruit has a special smell that many people think it is terrible.In Vietnam must have more than 10 kinds of durian but milk durian is my favorite type. It has the distinctive flavor of Vietnamese durian, completely different to Thai and Malaysian durian. Milk durian is soft, dull, granular and sweet. Therefore, last year when traveling to Thailand, I eat durian here and feel not as good as imagined!
You can watch my video:
**Today I will make Durian Crepe **
Preparation time: 30 minutes
Cooking time: 20 minutes
Difficulty level: easy
INGRIDIENT:
_A. Crepe: _
- 100 gr flour all purpose flour / plain flour
- 20 gr of sugar
- 100 gr coconut milk
- 200 ml of fresh milk without sugar
- 2 eggs
- 3 ml of pandan extract - not required
- 1 small piece of butter to fry
B. Duriant custard cream
- 2 egg yolks
- 40 gr sugar
- 20 gr of corn starch
- 100 ml (1/3 cup + 4 tsp) fresh milk without sugar
- 70gr duriant
Note: Coconut milk is an important ingredient for soft and fragrant cakes, which should not be replaced with milk or water.
METHOD
Durian custard cream:
- Egg yolk and sugar until yolk turns yellow, smooth cotton
- Add the corn flour, stirring constantly
- Cook the mixture over medium heat, stirring constantly while cooking. When the cream turns thicker, give durian to mix well.
Note: If the cream is thick, but the smell of eggs or raw taste of raw foods, the cause is the fire is too large to make the water evaporate fast, the mixture is cooked fastly but egg or powder is not fully ripe.
Remedy: Add a small amount of milk and stir until it is completely cooked.
Crepe:
- Add the flour and sugar to the bowl, mix well. Add the coconut milk, fresh milk and beat the egg and stir
- Filter the flour through the sieve twice and put it in the refrigerator for 15 minutes.
- Remove the pulp from the refrigerator. Stir well. If you want to make pandan leaves, then take half of the powder and then add extra pandan leaves and green food color.
- Heat the non-stick pan on a small fire. Put the butter in the pan, wait for the butter to drain and then use paper to wipe clean all the butter, leaving only a very thin layer.
- Stir the flour and pour a spoon into the pan, tilt the pan to spread evenly. Spread over small fire for 1 - 1.5 minutes. When the cake is dry and fried, remove it. Let the cake cool down. Continue to fry the remaining powder until the end.
- When the cake has cooled, put on the cake and take a duriant custard cream to the middle of the cake, fold the four corners of the cake to wrap.
- Cakes should be covered with food-wrapped nylon, or placed in a sealed container. Store in refrigerator cooler and use for 2 days
Note:
- Always stir the flour before pouring the flour because the flour will settle to the bottom of the bowl while waiting for the bread.
- fry in small fire. If the fire is too big, the undersides of the cake will easily burn. Do not fry too long.
"Bếp Thị Xu" (it means Thị Xu kitchen in English) is the name of my dog. My blog http://bepthixu.com/ is where I share my recipes and thoughts in life. This blog is entirely in Vietnamese and was made before I knew Steemit. You can see my previous recipes on this blog!