Session #2: Dessert - Durian Pancake

The most awaited recipe is here! As now the king of fruits are in season, we can't think of a better dessert than this. Of 4 of us, I was the only one who had tasted this before, the rest don't know what to expect from it. I was a bit nervous though just in case it did not turn out well and they don't like it then I might be blamed. But thinking of how good those that I have tasted and their price tag, I decided to take the risk. If it turns out well, I can just make my own after this.

Here is how we make our yummylicious durian pancake. We got the recipe from Masak-masak blog. The recipe was adapted from the book At Home with Amy Beh 3.

Ingredients
30 grams icing sugar (6 teaspoons)
30 grams tapioca flour (6 teaspoons)
15 grams plain flour (3 teaspoons)
15 grams melted butter (3 teaspoon)
8 eggs, beaten
190ml water
100 grams UHT cream, whipped
durian flesh from 1 durian, pounded

1. Sift the icing sugar, tapioca flour and plain flour into a mixing bowl.
2. Melt the butter and cool it down before mixing it in the dry ingredients.
3. Beat the eggs and sieve it into the mixture.
4. Add the water and stir until the batter became smooth.
5. Heat up a small non-stick frying pan and pour a ladle of the batter. Swirl the pan around so that it is evenly coated. When the sides of the pancake curl up immediately flip the pancake on to a big plate. (We just use our fingers to pick the pancake) It should be thin and soft to taste nice.
6. When all the wrappers are ready, pound the durian flesh (we used clean bottom of sauce bottle).
7. Whipped the cream. Careful not to over beat it.
8. Scoop 1 tablespoon of the whipped cream and place in the middle of the wrapper. Scoop 1/2 tablespoon of durian paste on top of the whipped cream. Wrap into a mini sized parcel. Chill in the refrigerator until cool. It is best served chilled.

I was so lucky the pancake tasted so great and no one blames me for choosing it :) Anyway, the first batch of whipped cream was overbeaten and became watery so we whipped another batch. The second batch was fluffy only for a short while before it became watery again. I was not satisfied with the results so I went online to troubleshoot the problem.

So here is what I found:

1. We are living in Malaysia and it is hot! So before you whip the cream, make sure the room is cool. During the session, not only there was no air-cond in the kitchen, we whipped the cream beside the hot oven! Big Mistake #1!
2. The utensils used should be chilled first. If your mixer bowl is like ours (plastic instead of steel like Kenwood and Kitchen Aid), use a steel bowl instead. Chill the mixer hooks and the steel bowl in the freezer for at least 15 minutes prior to the whipping process.
3. Start whipping from slow speed to avoid cream splashing all over you and increase slowly to high speed.

Now that we have given you the tips, do try it out and share your results with us. Good luck!