Durian Pengat Recipe (With Durian Choosing Tips and Bonus Apom Recipe!)
Do you love durian but are already getting tired of the mess that comes with eating the fresh fruit? Well, you should know that there is more to fresh durian when it comes to satisfying your cravings.
If you wish to enjoy your favorite fruit in the less messy and more exciting way, a durian pengat recipe is just what you need!
Pengat is originally a Malay cuisine. Preparing this dish requires cooking fruits in coconut milk along with a few other ingredients. That is why many people describe durian pengat as a smooth, creamy, luxurious, full-flavored and oftentimes, sinful treat that can put other durian desserts to shame.
But while this is a staple dish in many durian-themed cafes all over Singapore, nothing beats a homemade durian pengat recipe. And that is why I am here to share with you one of the best pengat recipes that I have ever made.
How to Choose the Perfect Durian
The key to a successful durian pengat is choosing and using the best fresh durian. With that in mind, here are a few tips on how to choose the perfect durian:
- Smell the durian.
Smell the fruit along its seams or split lines. An unripe durian will not give off any aroma. On the other hand, the smell of an overripe durian is overwhelming. The perfect durian will only have a slight fragrance.
- Take a look at its shape.
The perfect durian is slightly oblong or oval in shape. Irregularly shaped durian will have fewer chambers inside, so it means that its flesh will also be fewer.
- Consider the variety.
When it comes to pengat recipes, the best durian cultivar that you can use is D24 as it gives the best flavor when combined with coconut milk.
The Best Durian Recipe to Try
Now you already know the various steps on how to pick the perfect durian, let us get started on making the pengat!
What You Will Need:
Durian Pengat Ingredients:
- 375 grams of D24 pulp
- 375 of D24 puree
- 500 ml of coconut milk
- 250 ml of fresh milk
- 6 pieces of pandan leaves (knotted)
- 120 grams of palm sugar
- A pinch of salt
- 150 ml of water
- 300 grams of Rice Flour
- 350 ml coconut milk
- 150 ml fresh milk
- ¼ teaspoon of baking powder
- 1 tablespoon of cooked rice (ground with a bit of water to form a paste)
- Three pinches of salt
How to Make a Durian Pengat
Step 1. Mix and cook all durian pegant ingredients.
Place all ingredients in a pot and put the pot over low heat. Let the mixture simmer for about 1 ½ to 2 hours.
Pro Tip: The mixture tends to stick to the bottom of the pot. You can prevent this by stirring the mixture occasionally.
Step 2. Chill and serve.
Remove the knotted pandan leaves from the mixture. Set the mixture aside and let it cool for a while. Once it is cold enough, place the mixture in the refrigerator for an hour. Serve it cool and chilled.
The pengat is best eaten with steamed glutinous rice, white bread or apom (recipe provided below).
Step 3. Store the pengat.
More or less, you will have leftover pengat. You can store it in the refrigerator (where it can last a week) or the freezer (where it can last up to a month).
How to Make Apom
Step 1. Prepare the batter.
Mix all ingredients in a bowl to form a smooth batter. Leave the mixture overnight.
Step 2. Whip the batter.
The next morning, whip the batter to enclose the air and get rid of unwanted bubbles.
Step 3. Cook the batter.
Place a small wok over low heat. Grease it using knotted pandan leaves. Afterwards, ladle the batter into the wok.
Right after pouring the batter into the wok, tilt it in all directions until the surface is thoroughly coated.
Once the center of the batter is cooked, use a flat ladle to remove it from the wok and transfer it into a serving dish.
Serve it with durian pengat and enjoy!
If you really are a durian fan, you would surely enjoy its taste no matter what form it is or how it is cooked. Well, we assure you, the durian pengat is one of the most interesting and delicious ways to deliver durian’s unique taste and this recipe is one of the best things you can ever try!
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