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DURIAN PANCAKES : Indonesia Eats Guest Post

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Another good friend just dropped by to visit! Pepy from Indonesia Eats was here to share her love for the unique DURIAN & how she makes Durian Pancakes!

 Folks, sit back and enjoy this Indonesian culinary adventure with my friend Pepy…


“Halo, apa kabar? (English: Hello, how are you?).  I’m Pepy Nasution of Indonesia Eats.  I’m so happy when Betty Ann emailed me and asked if I’m able to be her guest post.  Of course I won’t refuse this great opportunity.  Maraming salamat, Betty Ann!  Thank you, Betty Ann! ”

Betty Ann was my first Filipino guest  on Indonesia Eats.  I brought Betty Ann to my blog a few months ago, to introduce to my readers how similar Indonesian and Filipino foods  are.

In this post, I will share how easy it is to make a Durian Pancake.  I don’t know why it’s called pancake while the shape is similar to Crêpe that is filled and folded like an envelope.

Durian Pancake is a very popular dessert in 3 Southeast Asian countries (Indonesia, Malaysia and Singapore).  In Indonesia, durian pancake was started around the Medan area and spread out to Java.  It’s an easy dessert to make and enjoyed with kopi tubruk (Indonesian black coffee).


In Indonesia, northern Sumatra (Medan) is the best address for durians where my paternal ancestors came from. I have a story about durian.  In 2000, my late dad brought us “pulang kampung” (back home) to his island, Sumatra to see relatives.  In that island one durian cost us only 1,000 rupiah (about 11 cents) while it was 33 cents per durian in Java, and so I had too much durians .When we went back to Java, I promised  not to eat durian anymore and kept my promise until my third year in Canada in 2007.  That year, I craved for the smell and taste of durian.  However, I couldn’t get the Medan variety and had to be happy with Monthong, a variety from Thailand

Back to our topic of durian pancakes, some people like adding some drops of pandan aroma or yellow food dye.  I like using natural ingredients  by enhancing pandan leaves with stale turmeric.  Stale turmeric powder can be obtained by leaving turmeric powder in open air.

Hope you will enjoy this Durian Pancake recipe that follows and feel free to use a store bought pandan or the ready to use durian aroma , from any Asian markets in your area.  Terima kasih (thank you)!


Durian Pancake

Recipe by Camelia at Home; Modified and Translated by Indonesia Eats



Pancake Batter

  • 250 grams (8.8 oz) unbleach all purpose flour
  • 3 eggs
  • 750 millliliter (2 cups) medium thick coconut milk
  • 2 pandan leaves, chopped
  • ½ teaspoon seasalt
  • couple pinches of stale turmeric powder
  • cooking oil or melted butter


Durian Pancake Filling

  • 3 frozen seedless durian, thawed
  • 250 milliliter (1 cup) 33% whip cream (heavy cream)
  • 1 tablespoon icing sugar (confectioners’ sugar)



In a medium saucepan, simmer coconut milk, stale turmeric powder, pandan leaves and seasalt until the coconut reach 500-milliliter (2-cups) in volume.  Set aside to cool down.

Meanwhile, you can make the whipped cream.  In a large bowl, whip 250 milliliter (1-cup) cream until stiff peaks are just about to form. Beat sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.  Cover the bowl with plastic wrap and set aside in the fridge until your mixture coconut milk is cool down

In another bowl, mash your durian, cover with a plastic wrap and keep it in the fridge until your mixture coconut milk is ready.

When your coconut milk has reached a room temperature, transfer to a large bowl. Then, mix flour and eggs well.  Stir in and mix by adding a small amount of mixture coconut milk a time until all is combined

Heat a 20-centimeter (8-inches) crêpe pan or skillet over medium heat. For each pancake, brush pan with some of the cooking oil or melted butter. Pour scant 50 milliliter (1/4-cup) batter into centre of pan, swirling to coat; cook, turning once, until golden, 1 minute. Transfer to plate. (Make-ahead: Layer between waxed paper and wrap in plastic wrap; refrigerate for up to 24 hours or freeze in airtight container for up to 1 month.)

Take a piece of pancake sheet.  Place mashed durian and top with whipped cream on the centre.  Then, fold like an envelope.  Re-do this step until all filling and pancake sheet are used up.  Place them in the fridge; it’s best to enjoy when it’s chilled.

COOK’S COMMENTS: Frozen Durian is available from Asian groceries.

For those know curious about other recipes of durian, feel free to visit Indonesia Eats where I put a recipe of Duri Duriang (Durian Tart) and Durian Pudding with Pandan Vla


Thanks so much Pepy of Indonesia Eats for such an amazing recipe on Durian Pancakes. Pepy is my good foodie friend who’s been a great supporter of my Filipino recipes from the start. She has always told me how many similarities both our cuisines and cultures – Indonesia and the Philippines have.

If you haven’t yet, head on over to Indonesia Eats and get to know Pepy more. She’s a terrific food photographer based in Winnipeg, Canada. She’s a food enthusiast, food blogger,  loves chili peppers and coffee with the same passion, a confirmed Chocoholic and fish/seafood lover.

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    1. Hi Pepy! Thanks for showcasing a fabulous post on Durian pancakes. It’s so unique and interesting. Love that our cultures have so many similarities. Appreciate your kindness always, my friend!

  1. Our supermarkets have durian and I’ve never tried it. The smell is something I haven’t gotten used to yet. 🙂

    These pancakes look so beautiful — maybe I’ll have to try it.

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