Durian Pen­gat

Simply Her (Singapore) - - Bookends Your Stars -

Rich, creamy, sweet and lus­cious – this is such a lux­u­ri­ous fin­ish to a meal! It’s not as pun­gent as the real thing, so even those not big on durian will find it ir­re­sistible.

From An Asian Gas­tro­nomic Voy­age buf­fet (week­ends, noon to 4pm) at Street 50 Restau­rant & Bar

MAKE IT!

By Ricky Lim, ex­ec­u­tive chef of

Street 50 Restau­rant & Bar Com­bine 500g durian pulp (use D24 duri­ans for the best flavour), 250ml co­conut milk, 250ml fresh milk, 100ml wa­ter, 4 knot­ted pan­dan leaves, 70g gula melaka (palm su­gar) and a

pinch of salt in a pot. Sim­mer over low heat for 1 hours, stir­ring oc­ca­sion­ally to pre­vent the mix­ture from stick­ing to the bot­tom

of the pot. Re­move pan­dan leaves, cool, chill and serve. It keeps up to a week in the chiller, or up to a month in the freezer.

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