How to Make Delicious and Easy Durian Pancakes at Home

Mixing the dough

Dissolve 15 grams of sugar in 400 ml of fresh milk at 40 degrees. Once the sugar is completely dissolved, add 7 grams of yeast and stir well, letting it sit for 15 minutes until the yeast rises to the surface like crab bricks.

Mix 400 grams of flour with 1/2 teaspoon of salt, 1 teaspoon of baking powder, and 85 grams of sugar in a large bowl.

Add 150 ml of fresh milk, 1 tablespoon of cooking oil, and incorporate the dissolved yeast into the flour mixture, then knead well.

Proofing the dough and shaping the pancakes

Cover the bowl of dough with plastic wrap and let it proof for 2 hours until the dough has doubled in size.

Once the dough has risen, gently press down all over the dough to release the air bubbles.

Shape the dough into a cylinder, divide it into small portions, roll them into balls, and then roll the dough in pre-roasted sesame seeds.

Use a rolling pin to flatten it slightly, wrap the durian filling inside, and pinch the edges closed like a quai vac pancake.

Frying the cake

Boil 1 cup of cooking oil and then reduce the heat, add the cake to fry halfway in the oil, being careful to flip the cake back and forth to cook evenly.

When the cake is puffed, golden on both sides, and crispy, remove it and let it drain from the oil.

Final product

With just a few simple steps, you have completed the golden, fragrant durian cake sprinkled with white sesame. You can sandwich it with sticky rice or cow cake, both are very delicious.

Mixing the dough

To have a fluffy dough mixture, you need to prepare a mixture of yeast and baking powder. Pour 100ml of fresh milk into bowl, then add 3g of dry yeast and 3g of baking powder, stir well and let the yeast rest.

In another bowl, prepare a mixture of 2 egg whites, 2 tablespoons of cooking oil, 6 tablespoons of sugar, and a little salt, whisk until the sugar is completely dissolved.

Next, prepare a large bowl, sift 300g of flour into the bowl, then gradually add the two prepared mixtures and use a flat whisk to mix evenly. When the mixture starts to bind, you can use your hands to knead quickly until the dough no longer sticks to your hands. Once the dough is ready, cover the bowl with plastic wrap and let it rise for 2 hours for the dough to expand evenly.

Prepare the durian filling

During the dough fermentation time, take a bowl to separate the durian flesh from the seed, then use a spoon or fork to mash the durian until fine. You can add 2 – 3 tablespoons of condensed milk to make the filling richer.

Shape the cake

Once the dough has finished fermenting, take it out of the bowl and knead it for about 2 minutes, then divide the dough into equal small pieces; you can divide it according to the size of the cake you want to make, whether large or small.

After that, roll the divided dough ball in a layer of white sesame, then use a rolling pin to flatten it evenly. At this point, you will place the prepared durian filling in the center and fold the two edges of the dough piece together evenly. Note that you should press the edges of the cake tightly so that when frying, the cake will puff up and not separate.

Frying the Pancakes

Pour cooking oil into a pan and turn on the stove to a low heat, waiting for the oil to heat up. For these types of pancakes, you should fry them submerged in oil to ensure they cook evenly and achieve a characteristic golden color. When the oil is hot, add the pancakes one by one to fry, and it’s better to fry them in batches to ensure the inside is cooked evenly. While frying, flip the pancakes regularly on both sides to make them golden and crispy.

Final Product

The pancakes after frying puff up nicely, showcasing a beautiful golden crust and a layer of sesame on the outside. The inside of the pancake is cooked evenly with a fluffy texture, and the durian filling is fragrant with a moderate sweetness. You can make this pancake as a snack for your family during the afternoons.