Thursday, August 26, 2010

Durian Roti Jala

 Durians are everywhere! It's hardest to loose weight during durian season. I always tell myself that durians are available twice a year only so I eat all I can (last weekend, one whole durian to myself) and to hell with the guilt (and belly). Of course, by bedtime I usually lie regretfully as my tummy sticks out like K2.

I just think that lacy roti jala (net pancake) is such a clever, pretty improvement over regular crepes. Roti jala is an under-rated pancake that really should be more featured by our local chefs. I'm sure there are many more unexplored ways to serve roti jala. Roti jala jelly roll, roti jala with ice cream, roti jala as a decorative base for a steak or with a heap of seafood curry. 

I still have durian flesh from the last season and I have to eat them up to make way for this season's durian. Durian keeps very well in airtight containers in the freezer. With all those holes in the jala pancakes, the filling shouldn't be too squishy so I decided to just mash the durian lightly and not add the cream to it. It's less work too because I don't need to drag the machine out to whisk the cream. Saves cream too. I also wanted to taste the durian so I didn't blend them into a sludge. Eaten with some heavy cream, the jala pancakes were SO good. Instead of heavy cream, thick coconut milk will be just as good or even better.

Durian makes anything good.

Durian Roti Jala
The Pancakes (about 12):
1 cup cake flour, sifted
3/4 cup thin coconut milk or fresh milk
3 pandan leaves*, blended or processed but not too finely
1/2 to 1 T caster sugar (or omit sugar totally, I did)
1 large egg
pinch of salt
1 T butter, melted & cooled

*use flavoring if unavailable

1.Mix the pandan with the milk and knead through to get the flavor and color of the pandan into the milk. Strain through a fine muslin sieve & discard the pandan.

2. Put everything into a bowl and mix well with a whisk. Leave aside for at least 1/2 hour or in the fridge for upto 12 hours. Take batter out from fridge at least 15 minutes before frying. Depending on the flour used, you may have to adjust the consistency of the batter by adding more milk or flour.

The Filling:
1 cup durian flesh, mash lightly with a fork & chilled

To drizzle:
1/2 to 1 cup heavy cream or fresh thick coconut milk

1. Lightly oil your frying pan with some butter and fry the pancakes as shown here. After each pancake is done, spoon some durian flesh on one side of the pancake and roll it up. Continue until all the pancakes are rolled.

2. To serve, you can whisk the cream until it's stiff or just pour it over the pancakes.


Jade said...

That looks tempted to buy some durian flesh from china town absolutely gutted I didn't get to meet you when you were in london :(

Rei said...

What a great way to use durian!

Anonymous said...

You are so inovative and always comes out with great ideas when comes to food. TRIPLE THUMBS UP!!!


terri@adailyobsession said...

jade: yes :((

rei: the best way is till to pop it into the mouth straight from the shell:))

mg: how many thumbs you got?:DD

Anonymous said...

Hahaha Terri, I 'borrowed' one from DG. :-)

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