Traditional Malay-Style Durian Jam (Kuah Durian) With Crepes
Durian Is the King of Fruits
It is said that the durian is the king of all fruits. Durian grows extensively in Southeast Asian countries, including Indonesia, Malaysia, and Thailand. Growing up in Malaysia, I can tell you that this fruit is one of the most popular in all of Malaysia; the country even has a season that is entirely devoted to the yellow flesh and sweet fragrance of this fruit.
However, I also realize some people do not care for this fruit because its fragrance is overpowering. I speak from experience, as my husband doesn't like this fruit at all. He thinks the smell is just too intense and that it tastes like a rotten egg.
In my hometown in Malaysia, we have durian trees in our backyard. My father grew the trees from the time I was young. My family is fortunate to have a whole orchard; in addition to durian, we also have rambutan, papaya, banana, jackfruit, and much more. I remember when I was young helping my father to take care of the fruit trees.
My Mom's Durian Jam Recipe
While I was vacationing in my hometown during the Eid holiday this year, I decided to ask my mother to teach me how to make durian jam. Surprisingly, this jam doesn't require complicated ingredients. The only issue I was concerned about was how to open the durian, and I had to ask my brother to help with that. Just make sure you're very careful when handling this spikey fruit!
I love eating durian jam with thin crepes or white bread while it's still warm. Store the leftover jam in an airtight container in the fridge. Otherwise, you can use a zip-lock bag and store it in the freezer up to three to six months. I hope you will try this recipe and enjoy it as much as we do!
Photo TutorialClick thumbnail to view full-size
For the Jam
- 10–12 medium-sized durians, flesh removed
- 4 cups coconut milk
- 1/2 cup granulated white sugar
- 1 whole dark palm sugar (cut into chunks)
For the Crepes
- 2 1/2 cup flour
- 5 pandan leaves or pandan essence
- 2 teaspoons salt
- 1/2 cup water
- In a large pan, combine the coconut milk and durian flesh. Use your hand to remove the durian flesh from the seed (refer to the photo below).
- Combine the palm sugar and granulated sugar into the mixture.
- Stir the mixture with a wooden spatula.
- Transfer the pan to the stove over medium heat.
- Slowly stir the mixture with a spatula.
- Let it simmer over low heat. When it becomes browned and thickened, it should be done. Set aside.
- To make the crepes: Combine the pandan leaves and water in a blender and blend for 1 minute. Using a cloth, squeeze to extract the juice. Alternatively, strain through a fine sieve. Set aside.
- In a large bowl, combine the flour, salt, and pandan juice. Stir well until there are no lumps. Set aside.
- Heat a non-stick round pan over low heat. Use a spatula to pour the batter in the center and swirl the pan to make a round, thin crepe. The crepe should be cooked less than 1 minute.
- Transfer the durian jam into a bowl and serve immediately with the crepes. Enjoy with coffee or tea.
My Parents' Durian TreeClick thumbnail to view full-size
© 2019 Liza