Recipe by Ricky Lim, executive chef of Street 50 Restaurant & Bar
1 Combine 500g durian pulp (useD24 durians for the best flavour), 250ml coconut milk, 250ml fresh milk, 100ml water, 4 knotted pandan leaves, 70g gula melaka (palm sugar) and a pinch of salt in a pot.
2 Simmer over low heat for 1½ hours, stirring occasionally to prevent the mixture from sticking to the bottom of the pot.
3 Remove pandan leaves, cool, chill and serve. It keeps up to a week in the chiller, or up to a month in the freezer.
From An Asian Gastronomic Vogage Buffet (weekends, noon to 4pm) at Street 50 Restaurant & Bar.
This story was originally published in Simply Her December 2013.