KOMPAS.com – The abundance of durian fruit during durian season can be processed into snacks for sale. One of them can try making mini martabak filled with durian.
The key to making martabak skin is to use a non-stick frying pan and cook over low heat so that the bottom of the martabak doesn’t burn.
Some of the ingredients needed to make mini martabak filled with durian include medium protein wheat flour, granulated sugar, baking powder, fresh durian fruit, instant yeast, and eggs.
Also read:
Durian martabak recipe
The complete recipe for mini martabak stuffed with durian can be seen in the book “Favorite Cafe Style Cake Recipe All About Durian” by the Cooking Idea Team (2012) published by PT Gramedia Pustaka Utama:
Leather Material:
- 225 grams medium protein wheat flour (sifted)
- 30 grams of granulated sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 225 milliliters of water
- 1/2 teaspoon instant yeast
- 1 egg (beaten well)
- 1/4 teaspoon baking soda
- 30 grams of granulated sugar
- 1 tablespoon margarine (melted)
Contents:
- 200 grams of ripe durian flesh
- 250 milliliters of liquid milk
- 50 grams of granulated sugar
- 1/4 teaspoon salt
- 2 drops of dark yellow coloring
- 2 tablespoons cornstarch (dissolve in 2 tablespoons water)
Also read:
How to make durian martabak:
1. Making martabak filling: Mix durian fruit, liquid milk, granulated sugar, salt and food coloring, then cook while stirring until it boils. After that, pour in the cornstarch solution and stir again until thick, then remove from heat and let cool.
2. Making martabak skin: Mix flour, granulated sugar, baking powder and salt in a container, then pour the water little by little while beating and lifting for 15 minutes. Add instant yeast, then stir again until evenly mixed.
3. Leave the mixture for 30 minutes, then add the eggs, baking soda, granulated sugar and melted margarine. Stir the mixture until all ingredients are evenly mixed.
4. Pour one spoonful of vegetable skin mixture into a small, preheated non-stick frying pan. Cook over low heat until hollow, then cover the pan and cook until cooked.
5. Repeat the same steps until the martabak skin dough is finished. After that, spread the surface of the martabak with the filling, peel off the skin and serve.
Listen breaking news And selected news we’re right on your phone. Choose your favorite news channel to access Kompas.com WhatsApp Channel: https://www.whatsapp.com/channel/0029VaFPbedBPzjZrk13HO3D. Make sure you have installed the WhatsApp application.
