durian pancake and a little reunion

hello my dear readers, i'm so thankful for not forgetting today's post. i almost missed it. i spent too much of my time playing with my friend who's back in town again. she's completely insane and she's the one who shares almost all the same thoughts with me. well we have another best friend who knows us too well but she's a little wiser and not as crazy as we are. she brings balance to our friendship.

unfortunately, both of them don't eat durian, so none of them taste this durian pancake. but my mom is a durian fan and she enjoys this pancake. too bad i didn't really give it some justice because i made the crepes slightly thicker. my bad. the next time i make it, i hope i could make it thinner and more beautiful.

I got the recipe from Mbak Pepy on Indonesia Eats. If you love Indonesian food, you must love her food blog right away. Anyhow, back to me and my friends, it's nice to know that we are all completing each other with laughter and advices, hopefully til later even after we have had kids and family. I'm so happy and thrilled to be able to hang out again together at the same time in the same place with them. That's us below! And for those of you who are craving for this durian pancake, i have reposted the recipe from Indonesia Eats below.. :)

Durian Pancake

from Indonesia Eats

Pancake Batter:

250 grams (8.8 oz) unbleach all purpose flour
3 eggs
750 millliliter (2 cups) medium thick coconut milk
2 pandan leaves, chopped
½ teaspoon seasalt
couple pinches of stale turmeric powder
cooking oil or melted butter

Durian Pancake Filling

3 frozen seedless durian, thawed

250 milliliter (1 cup) 33% whip cream (heavy cream)

1 tablespoon icing sugar (confectioners’ sugar)

directions:

1. In a medium saucepan, simmer coconut milk, stale turmeric powder, pandan leaves and seasalt until the coconut reach 500-milliliter (2-cups) in volume.  Set aside to cool down.
2. Meanwhile, you can make the whipped cream.  In a large bowl, whip 250 milliliter (1-cup) cream until stiff peaks are just about to form. Beat sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.  Cover the bowl with plastic wrap and set aside in the fridge until your mixture coconut milk is cool down
3. In another bowl, mash your durian, cover with a plastic wrap and keep it in the fridge until your mixture coconut milk is ready.
4. When your coconut milk has reached a room temperature, transfer to a large bowl. Then, mix flour and eggs well.  Stir in and mix by adding a small amount of mixture coconut milk a time until all is combined
5. Heat a 20-centimeter (8-inches) crêpe pan or skillet over medium heat. For each pancake, brush pan with some of the cooking oil or melted butter. Pour scant 50 milliliter (1/4-cup) batter into centre of pan, swirling to coat; cook, turning once, until golden, 1 minute. Transfer to plate. (Make-ahead: Layer between waxed paper and wrap in plastic wrap; refrigerate for up to 24 hours or freeze in airtight container for up to 1 month.)
6. Take a piece of pancake sheet.  Place mashed durian and top with whipped cream on the centre.  Then, fold like an envelope.  Re-do this step until all filling and pancake sheet are used up.  Place them in the fridge; it’s best to enjoy when it’s chilled.

so, i guess that's all for today..

thank you for reading and i hope you enjoy it!

have a nice day!

Much Love,

Monica Adriana