Durian Cream Pancakes
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Durian Cream Pancakes

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Level

easy

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Cooking

25 min

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Preparation

35 min

Ingredients

Servings

4
Pancake Batter
Cake Flour
12 cups
Eggs
2
FairPrice Full Cream Milk
200 ml
Granulated Sugar
7 tsp
FairPrice Fine Salt
12 tbsp
FairPrice Canola Oil
12 tbsp
Baking Powder
23 tsp
Durian Custard Cream
Durian Flesh
200 g
Egg Yolks
3
Granulated Sugar
13 cup
Corn Starch
2 tbsp
FairPrice Full Cream Milk
310 ml
Vanilla Extract
12 tsp

How to cook

Make the pancake batter

  • Mix the eggs, salt, and sugar in a bowl. Pour in the milk slowly and continue to stir until well combined.
  • Place dry ingredients in another bowl and mix well. Add the egg mixture and mix until there are no lumps.
  • Add cooking oil and keep mixing until the batter turns smooth. Set it aside in a measuring cup as this will make it easier to pour it all out during cooking later.

Make the durian custard cream

  • Warm the milk in a pot on low heat. Add vanilla extract and keep stirring until the sides start to form bubbles. Turn off the stove; set the warmed milk aside.
  • Combine the egg yolks, sugar and corn starch in a bowl. Stir until the sugar has completely dissolved or the mixture is light yellow.
  • Pour the warmed milk into the egg yolk mixture. Mix well, then bring it back to the stove at a low heat still.
  • Add the durian flesh and continue stirring so it doesn't burn. Turn off the heat once the mixture thickens into a cream. Cover it in the pot with cling wrap, then place it in the freezer.
  • Take the cooled custard out from the fridge and give it a stir after 20 mins.

Cook the pancakes

  • Heat the egg frying pan on low heat. Fill half of each slot with the pancake batter.
  • Raise the edges of the batter with the back of a spoon quickly. This will help to create thin, crisp edges!
  • Watch the edges as they brown. When bubbles start to form on the surface of the batter, start to carefully scrape the edges of the pancake with a wooden stick.
  • Place a spoonful of durian custard cream in the middle of a pancake. Cover with another pancake and press down lightly to form a bun.
  • Slowly take it out of the egg frying pan once cooked. Serve immediately!
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