Kuping Gajah Kopi Duren (Durian Coffee Flavored Pinwheel Cookies)

Kuping Gajah Kopi Duren (Durian Coffee Flavored Pinwheel Cookies)

Kuping Gajah Kopi Duren (Durian Coffee Flavored Pinwheel Cookies)


Have you ever tasted Durian? Durian, or we call it Duren is one of my fav fruits. It has this particular smell that most people can't tolerate (I don't understand them, frankly) with custardy and sweet edible part. The strong stench of this fruit is known to make people either love it or totally hate it. There's nothing in between. 

Durian is considered a delicacy in Indonesia (and other South East Asian countries). This fruit is used in many different ways, from cake to ice cream. Last time I went home to Jakarta, apparently the latest trend for Durian is to be mixed in coffee beverage. IMHO, durian coffee is epic! It's the holy matrimony between my fav beverage; coffee, and my fav fruit, Durian. I thought it would be extremely strong in taste, but it turns out their strong flavors compliment each other. 

I bought packs of instant durian coffee. I don't drink it regularly tho, I take it once in a while as a simple treat to boost my mood, especially when my week becomes too tough. Today, I am taking my durian coffee treat in a form of biscuit. Let's check it out!

Ingredients: 
1 sachet (about 40gr) of instant durian coffee, the one with no pulp
2 tbsp melted butter (non-salted)
2 tbsp milk
1 cup butter, room temperature
3/4 cup sugar
2 egg yolks
4 tsp vanilla extract
2 tbsp milk
3 cups flour, sifted
1 tbsp baking powder 

Cooking step:
  1. In a small bowl, put together 1 sachet of instant durian coffee, melted butter, and milk, mix well and set aside, 
  2. In an electronic mixing bowl, cream butter and sugar until light and fluffy,
  3. Add egg yolks, vanilla extract, and milk, (the mix might become less fluffy once you added these liquid ingredients), continue mixing until the mix becomes fluffy again, 
  4. Lower the mixing speed, and flour gradually, add baking powder, 
  5. Increase the speed back to high and continue mixing until the dough is well incorporated and it leaves the side of  the bowl, 
  6. Separate the dough into two un-equal portions; remove 3/4 part of the dough aside, this will be the vanilla dough, 
  7. Form the vanilla dough into a ball shape and wrap it with plastic wrap, put in a fridge,
  8. Meanwhile, keep the rest 1/4 part of the dough in the mixer, add the instant coffee mix and continue mixing until both are fully incorporated,
  9. Once the the coffee dough is ready, wrap it with plastic wrap and put aside in a fridge for about 15 minutes before rolling,
  10. Divide the vanilla dough into two parts, roll one part into a rectangle, about 7 inches wide x 8 inches long, or depends how thin you want the dough to be, for easy rolling, roll it on waxed paper of cling wrap, 
  11. Don't forget to put aside the other part of the dough in the fridge,
  12. Do the same thing with the coffee dough,
  13. Now you should have 2 thin rectangle doughs, put one on top of the other, lightly press the dough together using a rolling pin to make them stick one to another,
  14. Roll the dough tightly into a firm log, wrap it with plastic wrap and chill once again in the fridge about 30 minutes or until the dough is firm enough to be cut without losing its round shape, 
  15. Once the dough is ready to be cut, pre-heat the oven to 325 F,
  16. Take out the dough and remove the cling wrap from it, roll the dough on a flat surface to retain it's circular shape, don't play too much with it tho, as the dough easily melts with the heat from your hands, 
  17. Slice the dough into 1 cm thick coins and place it on your baking tray, lined with parchement paper or silicone baking mat, make sure to distance your dough as it rises and expands while baking,
  18. Bake for about 20 minutes, or until the vanilla part looks nice golden, 
  19. Remove cookies from baking tray onto cooling rack, let them cool completely cool before placing it in a container, 
  20. Repeat procedure with the rest of the vanilla and coffee doughs,
  21. Et voila, enjoy your cookies!







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