Soft Durian Puffs ( Karipap Apam Durian )

Durian season is now over... however, the sensational durian delicacies made many months ago were still freshly luring in my mind for its sweet, creamy and special fragrance!

No fuss with only three ingredients to produce amazingly soft puffs. The creamy durian fillings perfectly complement the soft fluffy skin in each and every bites! Perhaps, the filling preparation will require little bit more effort and for some people who hate standing up long beside the stove due to aging knees (am referring to myself actually....LOL!) will still not complaining for the craze of durian!

I may not post this in the right timing or season for you to try but in some places you can get durian throughout the year long....

If you require the recipe in English, just shout and will be happy to do so. The recipe is quite long to type, so will do so only if anyone needs it.

Here is the recipe in English... hope you will enjoy making them...

SOFT DURIAN PUFFS
By: Roz@HomeKreation
Source: IzaAkma@SinggahsanaKitchen (English translation by HomeKreation)
INGREDIENTS:

150g Flour

250g Pandan Juice

1 packet (4.3g) Eno Fruit Salt

Coloring - green / yellow

METHOD:

1. Mix flour, pandan juice & coloring until smooth.

2. Add in Eno & stir until bubbles disappeared.

Let it rest 15-25 minutes.

3. Heat up a pan with slow fire:

- Spread a scoop of the batter to form a small circle. Make it about 1/2 cm thickness in the centre.

- Lift it out of the pan once cook and bubbles surfaced (no need to flip).

4. Fill with durian custard right away and press the edge. You can use curry puff moulds if you like.

DURIAN CUSTARD
120g Evaporated Milk
130g Fresh milk
1 tbsp (10g) Custard Powder
1 tbsp (10g) Cornflour
2 tbsp Sugar
1 Egg Yolk
1/4 tsp Salt
150g Durian Pulp

- Mix all ingredients in a pot and cook above slow fire until thickened.
- Cool the custard before filling the puffs.

*******************************************************************************

BAHASA MALAYSIA VERSION
  Musim durian memang dah abis tapi  godek2 jumpa lak photo ni dalam handphone. Walau pun dah beberapa bulan yg lalu, tapi keenakan nya masih terasa. Sayang pulak kalau tidak di kongsikan resepi ni.
  Resepi ni di kongsikan oleh Iza Akma dalam tahun 2013... lama dah tu tapi baru ni Along mencuba. Memang berbaloi buat nya - kulit apam yg lembut dan inti yg enak meleleh, sebiji memang tak cukup sekali cuba nak lagi!
  Nak buat tak susah sebab bahan2 tak banyak tapi kena rajin sikit lah nak godek masak sebiji2 tu. Tak lama nak masak dia pun sebentar sahaja. Dapat banyak biji juga walau pun tepung yg sedikit. Lupa pulak nak tulis berapa biji sewaktu buat dulu tu.

KARIPAP APAM DURIAN
By: AlongRoz@HomeKreation
Source: IzaAkma@SinggahsanaKitchen (Along taip semula resipi spy lebih ringkas)
BAHAN2:
150g Tepung Gandum
250g Air Jus Pandan
1 peket (4.3g) Eno Fruit Salt
Pewarna - hijau/kuning

CARA2:
1. Campurkan tepung, air pandan & pewarna sehingga sebati.
2. Masukkan Eno dan kacau sehingga buih2 hilang.
Perap selama 15-25 minit.
3. Panaskan kuali leper dgn api perlahan.
- Ratakan sesenduk adunan dan lenserkan bentuk bulat kecil. 
- Ketebalan nya ikut citarasa masing2... Along sengaja buat tebal sedikit supaya ia bersarang dan naik gebu. Kalau terlalu nipis ia akan rangup dan liat apabila sejuk.
- Biarkan sehingga gelembung2 udara di permukaan nya dan kelihatan masak rata baru lah angkat (tak perlu di terbalikkan).
4. Terus letakkan inti durian selepas di angkat dan picit2 ditepi nya untuk melekatkan. Boleh juga guna acuan karipap jika suka. 

INTI KASTAD DURIAN
120g Susu Sejat
130g Susu Segar
1 sb (10g) Tepung Kastad
1 sb (10g) Tepung Jagung
2 sb Gula Pasir
1 bj Kuning Telur
1/4 st Garam
150g Isi Durian

- Satukan kesemua ke dlm periuk & masak sehingga kental dgn api perlahan sehingga kental.
- Sejukkan sebelum di guna untuk inti apam.