Durian. A thorny issue for many. Some love it for it’s rich and complex flavours, described as sweet, creamy, bittersweet, intense or buttery. Others stay far away from the disgusting, pungent, nauseating fruit that wrecks havoc in hotels, airplanes and confined spaces. When Western friends who have never tried the fruit ask me how durian tastes, I describe it like this: smells like onions but tastes like custard, imagine eating onion custard.
I like custard. So when I saw some Hoen Kwe flour in the cupboard, I decided to use the extra durians to make this custardy durian dessert. Hoen Kwe flour is a type of mung bean flour mixture mostly made in Indonesia. It is cooked and left to set into a pudding-like texture and best served cold. It is usually sold in small little packs of 100 grams. And it comes with instructions on the pack itself. I am adding durian into the mix for this durian delight, only for durian lovers. It actually tastes stronger than pure durian itself.
- 1 pack Hoen Kwe flour
- 3 cups coconut milk
- 1/2 cup durian flesh
- 1/2 cup sugar
- 1/2 tsp salt
This recipe can fill up approximately 30 pandan cups. If you did not make enough pandan wrappers, just pour the remaining mixture into a tray. Let it set, chill in the fridge and then cut into pieces for serving.
- If you are using thick coconut milk or coconut cream from a pack, dilute it with water to make up to 3 cups. You want the mixture to be milky, not too creamy. Then cook the mixture to a thick, goopy consistency.
- Make sure the dessert is properly chilled before serving. It needs to be cold for that refreshing taste.