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
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.