Durian Popiah

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!

Prep Time

20 min.

Cook Time

20 min.

Total Time

40 min.

Type

Sweet Delights

Difficulty

Novice
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Ingredients

 Popiah :
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”)
 Cooking oil
 Sauce :
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

Instructions

  1. 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.
  2. Pour the dissolved palm sugar through a fine sieve/muslin cloth
  3. Then boil the sieved palm sugar again, then gradually add the rest of the water and pandan leaf, simmer for 10mins
  4. Add the coconut milk & stir gently
  5. Mix the flour & water in a separate small bowl
  6. Add just 1 tbsp of flour paste to the sauce to thicken it slightly
  7. For popiah, Add the torn white bread, durian flesh and salt in a bowl
  8. Mix gently and carefully, making sure the bread doesn’t get too flattened.
  9. Place popiah skin on a board
  10. Put about 1 heaped tablespoon of durian mixture onto the skin
  11. 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.
  12. 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.

More delicious ideas for you

Avocado Pesto Pasta
Seafood Padprik
Coconut Pandan Buns
Creamy Lemonade
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