Text 12174, 89 rader
Skriven 2014-04-15 06:57:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Durian 500
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 RH> Could be like Steve and the durian at Janis's in 2008--he went on and
 RH> on and on about it before trying it, then tried it and found he
 RH> actually liked it. OTOH, the friend of Janis's daughter tried it and
 RH> couldn't get away from herself fast enough.
 DS> I still have that picture on my computer where I caught her expression
 DS> just at the right moment.

That was pretty amusing, the whole episode.

 DS> BTW -- no durian's at this picnic, please.

You do have a nice big backyard that could be used
to segregate one if it just happened to appear.
A durian might have the beneficial effect of scaring
away deer, squirrels, and raccoons.

Sticky rice with durian custard
categories: Thai, sweet
Serves: 6 as a hefty snack, 12 as a dessert

1 1/2 lb palm sugar
3 Tb water
1 1/2 ts tapioca starch
4 oz defrosted frozen durian flesh
1 c plus 2 Tb eggs (about 5 large)
1 c plus 1 Tb unsweetened coconut cream (preferably boxed)
2 fresh or frozen pandan leaves
1/2 ts kosher salt
Sweet sticky rice, warm

Soften the Palm Sugar

Put the palm sugar in a large microwavable bowl, sprinkle
on 2 Tb of the water, cover the bowl with plastic wrap,
and microwave on low just until the sugar has softened
(not liquefied), 10 to 30 sec. Pound the mixture in a
mortar (or mash it in the bowl) until you have a smooth
paste. Covered, it will keep soft for up to 2 days at
room temperature.

Make the Custard

Pour 3" water into a wide aluminum Chinese steamer,
insert the steamer layer, cover, and bring the water to a
boil over high heat.

In a small bowl, stir the tapioca starch with 1 Tb water
until smooth and lump free. In a large bowl, combine the
durian, eggs, coconut cream, pandan leaves, 1 1/2 c
softened palm sugar (reserving extra for another purpose,
like papaya salad), salt, and the tapioca mixture.

Use your hands to squeeze and firmly scrunch the
ingredients together, especially the pandan, so its
flavor infuses into the mixture, until there are no lumps
of sugar or durian remaining, about 5 min.

Strain the mixture through a fine-mesh strainer into a
large heatproof bowl or two smaller bowls, stirring and
smooshing to extract as much liquid as you can and
discarding the remaining solids. The mixture should reach
a depth of approximately 2". If you’re using two smaller
bowls, you might have to cook in batches.

Decrease the heat under the steamer slightly so the water
is still boiling but not wildly. Gently stir the mixture,
then carefully add the bowl to the steamer basket. Cover
the steamer and cook just until the custard has set (a
toothpick inserted into the center should come out clean;
the custard should jiggle when you gently shake the bowl),
45-60 min. You'll notice a few nooks and crannies on the
surface. That's fine.

Use oven mitts or towel-wrapped hands to carefully remove
the bowl from the steamer. Let the custard cool to room
temperature. You can store the custard in the bowl, covered,
or in an airtight container in the fridge for up to 5 days.
I like to let it come to room temperature before serving,
but it's also good slightly chilled.

Serve the Dish

Put 1 c sticky rice on each of 6 plates, gently press it
to make an even layer, then top each with a scoop (about
1/2 c, if you're counting) of the custard.

Andy Ricker on andrewzimmern.com
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