Yes, it’s DURIAN custard filling. You heard it right.

And this year I just want to bake some DURIAN mooncake to curb my craving for DURIAN. Now you know how much I love DURIAN.:)

Anyway, there are a few types of filling other than this custard filling, such as the durian jam (durian kaya) filling which is more time-consuming, but requires less steps and ingredients to prepare. I had seen my late father made once when I was young.

I got this Durian Custard Filling recipe from a friend 2 yeard ago, which she copied from Flavours.

Compared to the Durian Jam Filling, this filling is softer and harder to wrap.

Steaming Time: 30 minutes
Preparation Time: 15 minutes
Make 400-500g Durian Custard Filling

Ingredients A:

40g all purpose flour
150g caster sugar
10g custard powder
10g milk powder
85g unsalted butter, softed
3 eggs
60ml evaporated milk
80ml canned coconut milk

Ingredient B:

5 pandan leaves, knotted

Ingredients C:

300g durian pulp
1tbsp instant custard powder

How-to:

1. Combine ingredients A in a mixing bowl and mix well.

2. Steam the mixture together with the knotted pandan leaves(Ingredient B) for 30 minutes. The pandan leaves will the custard a tinge of pandan frangance.

3. After 30 minutes, remove from the steaming tray and leave to cool. The mixture should look like an big size egg tart.

4. When the custard is cool, add in the durian pulp and the instant custard powder(ingredients C) and mix well.

5. Chill it for easy handling. If you are not using them immediately, just leave it in the fridge, for up to a week. Or keep it in the freezer up to a month. Just make sure your dry your container with a kitchen towel before you put in the filling, to reduce the possibility of contamination.:)

Original Recipe from Flavours
Tried by: SC

Related Posts:

- Mini Durian Mooncakes