This dish is definitely not for the faint of heart.
Neither is it for the faint of nose.
I was folding the durian filling into this pancakes when i noticed the onset of a headache.
I thought i was imagining it. But then the hired help made a passing remark (she literally walked passed me and made the remark) “the smell of durian is making me dizzy”.
Geez, i didnt even know HOW that could be possible.
Nevertheless, headache or not, i still scarfed down three of these.
Strangely enough, eating these didn’t give me a headache.
So go figure!
PS: I am entering this to July’s aspiring baker
The theme for this month is : Tropical Spiky Month
hosted by Charmaine of MiMi Bakery House.
Thanks Charmaine for hosting!
Durian Pancake
250 gram all purpose flour
3 eggs
500 ml coconut milk (freshly squeezed)
pinch of salt
Whisk the eggs and coconut milk together. Add in the salt.
Slowly pour the coconut milk mixture into the flour
Cook it on a nonstick pan. I used about one spoon ladle for each layer of pancake.
Durian filling:
Durian flesh (+- 220 grams)
Whipping cream (70 grams)
whip the cream till soft peaks. Add the durian flesh and mix till combined
Spoon the durian flesh onto the durian pancakes and fold it like an envelope.
