My series on how different countries eat durian has definitely been a wild ride. So naturally, the final installment has to be a show-stopper. Lucky for us, Mishkah delivered with her recipe for Roti Jala Kuah Durian – a Malaysian pancake with a sweetened durian cream.

As I’ve discovered throughout this series, people around the world love to infuse durian into thick creams and sauces. This sort of formula is great for mellowing out the pungent flavors and aromas that durian is known for. The smell is often compared to rotten eggs, while the taste of the inner fruit has been described as everything from caramel to cheese. However, if you’re new to durian, don’t get too scared. Recipes like this one are a great way to ease into the unique world of durian.

According to Mishkah, Roti Jala Kuah Durian involves two parts: A lacy pancake and a durian cream. For the cream itself, you’ll need fresh durian fruit, along with some palm sugar, pandan leaves, and coconut milk or cream. All of the ingredients are simmered on the stovetop until you have an amazingly thick texture. Once strained, durian fans in Malaysia will spread it over sticky rice, a slice of bread, or Roti Jala aka lacy pancakes.

Now Roti Jalas are absolutely beautiful, but they’re still a labor of love. You may start off with what looks like a standard pancake batter and then things get interesting. Instead of spooning batter into a pan, you’ll actually pipe the batter in a lacy pattern. (Pro tip: As I discovered, you can even use a turkey baster for this step). It’s fun to get as creative as you want with the design, but the delicate structure of the pancakes can be a little hard to work with.

However, at the end of it all, you’re left with a stunning stack of Roti Jala that can be dipped, drizzled, or covered in a helping of Kuah Durian.