Durian Pancake with Almond Praline & Gula Melaka Caramel Sauce


Durian Pancake, Almond Praline & Gula Melaka Caramel

Durian Pancake is a very popular dessert in Southeast Asian countries – Indonesia, Malaysia and Singapore (and also in Hong Kong). Most durian lovers will fall in love with this pancake on the first bite, just like me. Durian – coined as The King of Fruits by most Asians, whilst some people totally can’t stand the smell of it. It’s one of the food where you either love it or hate it 😀  

I don’t know why it’s called pancake while the shape is similar to crêpe that is filled and folded like an envelope or pillow. It’s easy to make, if you know how to make pancake or crepes, you can make this yummy dessert. The important thing is how to get a thin and good crepe! I searched around, and used this recipe that was said to be from a chef from a restaurant in a 5 star hotel. The recipe and instructions were not clear, so my first batter was too runny and the pancake tore when flipping over. After adding more flour, the batter improved but the pancake was a little thick. Not satisfied with the outcome, I tweaked the recipe and made a successful second batch with thin pancakes, the texture almost similar to the ones I’ve tried before.

This is my interpretation of an Asian inspired plated dessert of Durian Pancake with Almond Praline & Gula Melaka (Palm Sugar) Caramel Sauce, for the Aspiring Bakers #23: Desserts on a plate (September 2012) hosted by Swee San of The Sweet Spot. What is a plated dessert, you might ask. Ideally plated dessert consists of a main dessert, with at least 3 other components on a plate. It sounded intimidating at first, but after breaking down the individual components and preparing them in advance, it’s very doable.

For the Gula Melaka (Palm Sugar) Caramel Sauce, I followed the tips laid down & step by step photos by David Lebovitz on making the perfect caramel and within minutes I had my caramel sauce. Deep amber, thick, salted caramel sauce. The best. Ever.

My Almond Praline has an Asian twist too, by using Gula Melaka instead of white sugar. The same gula melaka caramel method was used and toasted almonds were added at the end. Once cooled, break the praline into shards, or crushed and added to ice-cream, sprinkle over desserts or just enjoy as a candy. To make the plate look more pretty, I decorated with some homemade chocolate sauce.

What do you think of my first attempt at plating dessert?

5.0 from 4 reviews
Durian Pancake with Almond Praline & Gula Melaka Caramel Sauce
an Asian inspired plated dessert of Durian Pancake with Almond Praline & Gula Melaka (Palm Sugar) Caramel Sauce. A popular dessert in South East Asia, Durian Pancake is a type of crepe filled with durian & cream
Recipe type: Dessert
Cuisine: Asian Inspired
Serves: 12 pancakes
Pancake Filling
  • 300gm Durian Paste
  • 300ml Fresh Cream
  • 125gm Flour
  • 30g Sugar (I omited because of the plated caramel & chocolate sauce)
  • 25g Egg Yolk (about 1 large Egg Yolk)
  • 150g Eggs (about 3 large Eggs)
  • 250g Milk or Water
  • 7g Butter - melted
 (I used Olive Oil)
Note: For gluten free version of the pancake, I used 80g rice flour and 30g tapioca flour
Almond Praline with Gula Melaka
  • 100g Gula Melaka (Palm Sugar) - crushed or grated
  • 2 tablespoon Water
  • 100g Almond Strips
Gula Melaka Caramel Sauce
  • 100g Gula Melaka (Palm Sugar) - crushed
  • 50g Coconut milk
  • 20g Butter
  • ½ teaspoon Seasalt
Chocolate Sauce
Pancake Filling
  1. Remove durian flesh from seed and use a fork to mash the flesh in a bowl. Keep chilled in the fridge.
  2. Whip the fresh cream to stiff peak and keep chilled in the fridge.
  1. Mix sugar and flour into a mixing bowl. Add in the egg yolk and mix well.
 Add in fresh milk in 3 parts, combining all ingredients together.
 Lastly, add in the melted butter.
  2. Heat up 20cm non-stick pan on very low fire. Scoop 40gm of pancake batter into the pan, swirl it to ensure that the pancake is smooth, thin and even.
 Pan fry the pancake one minute on both sides.
 Remove pancake from pan and lay it out flat on big plate / chopping board to let it cool down. Continue with the rest of pancake.
  3. To assemble the pancake, scoop 1 tablespoon of fresh cream onto a pancake, followed by a tablespoon of durian paste.
 Fold the pancake into half a moon.
 Trim the sides with a table knife and you have a durian pancake ready. Chill the ready pancake for at least 10 minutes before serving.
  4. To plate the dessert, decorate and garnish with almond praline, gula melaka caramel and chocolate sauce.

Almond Praline with Gula Melaka
  1. Lightly grease a baking tray.
  2. Heat the sugar and water in a heavy based pot over moderate heat.
  3. Once the caramel starts browning at the edges, slowly stir until the entire mixture turns liquid and golden. Remove from heat.
  4. Stir the almonds in quickly with a bit of salt, then pour the mixture on the lightly-greased baking sheet.
  5. Once cool, break praline into shards and crush. Praline can be folded into ice cream, scatter over desserts, or enjoy as candy. Keep in air tight container for up to 2 weeks.
Gula Melaka Caramel Sauce
  1. Add the sugar in a thick bottomed pot and cook it till it melts. Keep swirling the pan so that the sugar can cook evenly.
  2. Once the sugar has reached a deep brown colour, take it off the heat and add butter. Stir until it's completely melted into the sugar.
  3. Next, add in the coconut milk and salt and whisk in until you have a consistent sauce.
  4. Serve it on a cake, in a cake, over ice-cream, tarts, crumbles, pancakes, brownies, waffles, toast, granola. Store in refrigerator for up to 2 weeks.



  1. Hi

    Love your recipes!
    I’ve been trying to make the durian filling for durian pancake but haven’t been able to perfect it.

    For the cream, I use Anchor whipping cream. Everytime when I take the whipped cream out of the fridge it just doesn’t hold its form (and become watery)

    Can you please advise and what could possibly go wrong ?

    • Hi Georgia, glad to know you love my recipes. How long did you chill the whipped cream? It is best to serve the whipping cream immediately or chill it for 30 minutes. I think you could have over-whip the cream and it split?

      • Thanks for your reply.

        I leave the cream in the fridge overnight. How to tell if the cream isn’t over whipped?

        • Oh the cream is hard to hold if it’s chilled so many hours, will most probably split. Nicely whipped cream has soft billowy peaks. Just another extra second of whipping could overwhip it, turning stiff and grainy. But you don’t have to throw it out and start over. To rescue overwhipped cream, you just add a few tablespoons of fresh cream and whisk it in by hand again.

  2. Nice preparation! Love it so perfectly plated!!

  3. Pingback: Round Up: Aspiring Bakers #23: Desserts on a plate (September 2012) - The Sweet Spot

  4. *faints* This must be absolutely heavenly. KIV, ya…for my next trip to KL! LOL!!!

  5. That’s on impressive dessert! I can only eat durian in candies and cannot eat the fresh fruit. Being Asian in origin myself, durian is a household name but never tried it in pancakes. I wish I can try it now but it’s impossible to find them in Italy. Love your presentation!
    Rowena Dumlao-Giardina (Apron and Sneakers) recently posted..Simple Chocolate CakeMy Profile

    • Thank you Rowena for your kind comments, and for visiting my blog. if you can find durian, you should try making durian ice cream. most people who can’t take durian, surprisingly love the ice cream! Many SouthEastAsians can’t even stand the smell of durian.. lol

  6. i would rate this a 5 star presentation! simple and yet appealing to me! i’m okay towards durians, i wouldnt say i go crazy over durian but funny, i love durian ice cream!
    lena recently posted..Swan Cream PuffsMy Profile

  7. I have to say I’ve probably tried durian once… long time ago, but I think I wasn’t ready to enjoy that time. I’m true Asian I should like durian right? I’d love to try it again and proper way to prepare it – just like this pancake! Looks so good. You present this like fancy restaurant and I love it!!!
    Nami | Just One Cookbook recently posted..Mentaiko Pasta | Spicy Cod Roe Pasta 明太子パスタMy Profile

    • Thank you Nami, you are so sweet. Oh there are many Malaysians/Asians that can’t stand the durian smell! but some of them is ok with durian ice cream.. lol! maybe to try again, go with the ice cream first 🙂 To me, the best way to enjoy durian is just eat it as it is, freshly open, no need other preparation.

  8. lovely!! now please send some over 😀 😀
    Swee San @ The Sweet Spot recently posted..Setting up a Bridal Shower Dessert TableMy Profile

  9. I don’t know if I’ve ever tried durian before but it sure seems to be popular from what I’m reading in your comments. I’m definitely going to have to find some. I just love this dessert – beautiful, light and delicious!
    mjskit recently posted..Watermelon Rind CandiesMy Profile

    • thanks MJ! you might be able to find durian in chinatown, sometimes fresh or frozen. but let me warn you first of durian’s very unique smell that some people just love it and some just cringe because it smells “rotten” to them.. haha.

  10. Shannon, I love this! I am a durian lover and I would love this dessert. Using gula Melaka to make caramel is ingenious! Your plating is very good too.

  11. You plated it up so prettily! Well done! HOw I wish I could have some now as I haven’t had durian in ages already!
    Sylvia@Peaches and Donuts recently posted..Wat Dan Hor (Rice Noodles With Silky Smooth Egg Sauce)My Profile

  12. Outstanding Shannon! I wish we had durian here, I have heard a lot about it, so I a m curios what its like. Is it kind of like a jackfruit? I mean taste wise. You plated up like a 5 star chef, proof, I want your pancake badly now.
    Helene Dsouza I Masala Herb recently posted..Comment on Sleepy Tea – Orange Blossom & Chamomile by Lorraine @ Not Quite NigellaMy Profile

    • Oh thank you Helene, you are so sweet! wish I can send some to you 🙂 Durian is an acquired taste, or more like an acquired smell. It has a very unique smell that some people love it and some just cringe because it smelt rotten to them.. haha. The texture of the flesh is creamy like custard, and taste can either be sweet or bitter. Jackfruit is less creamy

  13. Wonderful plating presentation Shannon! I absolutely love the stark white styling, so minimalist and pristine. Good job! I would pay good money to enjoy this dessert 🙂 Me too lazy to do so much work :p

  14. As a durian lover, I would sure love a plate of this gorgeous dessert!

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