When it’s durian season and we try to find new and wonderful ways to enjoy the King of Fruits. So get ready ‘Durian Lovers’ to eat Malaysia’s favourite fruit in a different way that even non-durian lovers might be willing to try!
|4 slices White Bread (tear and pinch into small pieces)|
|1 cup Durian Fresh Flesh|
|½ cup Almonds (roasted & pounded)|
|⅓ cup Pine nuts (roasted)|
|¼ tsp Salt|
|1 pkt Popiah Skin (8.5” x 8.5”)|
|⅓ cup Palm Sugar (you may also use Gula Melaka instead)|
|1¼ cup Water|
|1 Pandan Leaf|
|300 ml Coconut Milk|
|¼ tsp Salt|
|1 tbsp Flour|
|2 tbsp Water|
- For the sauce, melt palm sugar with 2 tbsp of water in a small pot, let it boil briefly but careful it doesn’t burn.
- Pour the dissolved palm sugar through a fine sieve/muslin cloth
- Then boil the sieved palm sugar again, then gradually add the rest of the water and pandan leaf, simmer for 10mins
- Add the coconut milk & stir gently
- Mix the flour & water in a separate small bowl
- Add just 1 tbsp of flour paste to the sauce to thicken it slightly
- For popiah, Add the torn white bread, durian flesh and salt in a bowl
- Mix gently and carefully, making sure the bread doesn’t get too flattened.
- Place popiah skin on a board
- Put about 1 heaped tablespoon of durian mixture onto the skin
- Carefully roll the bottom corner up towards the top, fold in the sides add flour mix to ‘glue’ the top corner before fully rolling it up.
- Heat up the oil fry the popiah until they become golden brown.
Notes: Perfect for tea-time…. But of course, you could eat this anytime at all.