Recipe Ingredient
- Durian filling:
- 300g durian flesh, mashed into a paste
- 30g sugar
- 3 tbsp coconut milk
- 1/2 tsp salt
- Skin ingredients:
- Water dough
- 250g plain flour
- 1 1/4 tbsp rice flour
- 50g margarine
- 145ml ice-cold water
- 1/4 tsp salt
- Oil dough
- 125g plain flour
- 1 tbsp rice flour
- 60g margarine
Instructions
- Durian filling: Heat up sugar in a nonstick pan. Stir with a wooden spoon until the sugar starts to dissolve.
- Add mashed durian flesh and stir vigorously. Add coconut milk and salt. Stir over medium low heat until paste is thick. Dish out and leave to cool completely.
- Water dough: Combine the flours in a mixing bowl. Add margarine, water and salt to mix. Knead lightly into a dough. Divide into 10 equal portions.
- Oil dough: Combine the flours in a bowl. Add margarine to mix into a soft dough. Divide into 10 equal portions.
- Wrap the water dough around the oil dough. Roll into an elongated piece. Use a rolling pin to roll out flat. Roll the pastry into a Swiss roll and roll out flat again. Repeat the procedure one more time.
- Cut each piece in half, place the cut side down and roll out into a flat circle. Put a heaped tablespoonful of durian filling in the centre of the uncut side. Fold and seal by pinching the edges.
- Heat about 4-5 cups oil in a wok. Deep-fry the puffs till golden brown and crispy.
- Drain well before serving.
Skin:
