Durian is indeed a fascinating fruit. Also known as the “King of Fruits,” it’s got a reputation that usually leaves people in two camps: you either love it or you don’t. However, for the adventurous foodies and die-hard durian lovers, we have curated a list of 10 durian recipes that will take your culinary journey to a whole new level.
Source: Nyonya Cooking
Yield: 5 pieces | Time: 20 minutes
Indulge in the exotic flavours of Asia with this simple yet decadent Durian Cream Crepes recipe. If you’re a fan of durian or just adventurous enough to try it, these crepes filled with creamy durian puree and fresh cream are a must-try. They’re perfect for dessert or a luxurious treat at any time of the day. Ready in just 20 minutes, this recipe will surely impress durian lovers and sceptics alike!
Ingredients:
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Crepes: 50g flour, 1 tbsp cornstarch, 30g sugar, 160g water, 40g milk, 30g melted butter, 1 beaten egg, Yellow food colouring (optional)
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Filling: 300g durian flesh, 1 cup chilled heavy whipping cream
Steps:
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Sift flour and cornstarch into a bowl. Add sugar and whisk.
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Create a well in the mixture, and add water, butter, egg, and food colouring. Whisk till smooth.
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Sieve batter to remove lumps, and let it sit for 30 minutes.
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Shred durian flesh using forks.
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Beat the cream until stiff peaks form. Fold in durian flesh. Chill.
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Pour ½ cup batter in a non-stick pan over medium heat. Swirl to form a thin layer.
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Cook until crepe edges curl up. Flip and cook the other side. Repeat with the remaining batter. Cool crepes.
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Assemble by placing a filling in the centre of each crepe. Fold the sides and flip over to form a pillow. Chill before serving.
Source: Gold Thon Online Store
Yield: 10 tarts | Time: 45 minutes
Ingredients:
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Pastry: 250g butter, 60g icing sugar, 500g flour, 1 tsp vanilla extract, 1 egg
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Filling: 250g cream cheese, 20g icing sugar, 150g durian flesh, 2 egg yolks, 2 egg whites, 10g castor sugar
Steps:
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Mix butter and icing sugar. Add flour, vanilla, and egg to form dough.
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Cut dough into discs, refrigerate for 30 minutes, then bake at 180°C for 15-20 minutes.
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Blend durian. Cream cheese and icing sugar. Add durian and egg yolks.
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Beat egg whites with sugar until soft peaks form. Fold into durian mixture.
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Fill tarts with filling and bake at 185°C for 10 minutes.
Source: NTUC FairPrice
Yield: 2 medium-sized jars | Time: 45 minutes
Swap out your regular spreads for this exotic durian jam. Its sweet, smooth, and flavorful profile pairs perfectly with warm toast or as a sandwich filling. Adjust the sugar to taste and based on the durian type used. Add concentrated pandan juice for extra sweetness. Keep your kitchen ventilated to manage the durian scent!
Ingredients:
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1 ½ cups durian flesh
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2 cups whole milk
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1 cup coconut milk
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1 cup sugar
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⅛ tsp salt
Steps:
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Blend durian until creamy.
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Combine all ingredients in a saucepan over low heat.
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Cook for 45 minutes until smooth and thick, stirring occasionally.
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Cool to room temperature, then transfer to airtight jars and refrigerate.
Source: Asian Inspirations
Yield: 24 pieces | Time: 30 minutes
These bite-sized, cloud-like durian cream puffs are a delight to behold and taste. Easy-to-make choux pastry filled with fresh durian cream makes this an ideal recipe for budding bakers.
Ingredients:
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Choux pastry: 50g unsalted butter, 120ml water, ¼ tsp vanilla extract, ¼ tsp salt, 75g plain flour, 2 large eggs, Egg yolk (for egg wash)
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Durian filling: 500g durian flesh, 100ml heavy whipping cream, chilled
Steps:
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Boil butter, water, vanilla, and salt in a saucepan. Then, sift in the flour and stir until smooth. Cool.
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Add eggs, one at a time, until the mixture is smooth. Transfer to a piping bag.
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Preheat oven to 180°C and prepare baking trays. Pipe puffs onto trays and apply egg wash.
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Bake for 20-25 minutes. Let cool.
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Blend durian until creamy. Beat whipping cream until stiff peaks form, and fold in durian.
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Fill puffs with durian cream, dust with icing sugar, and serve chilled.
Source: No-Frills Recipes
Yield: Serves 8 | Time: 30 minutes
This recipe merges the rich durian with the airy chiffon cake. The secret lies in folding whipped meringue into the batter gently to keep it light. Ensure a successful meringue by using clean, oil-free equipment and room-temperature egg whites.
Ingredients:
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Durian batter: 150g durian flesh, 6 egg yolks, 150ml coconut milk, 4 tbsp flavourless oil, 50g castor sugar, 140g plain or cake flour, ¼ tsp salt
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Meringue: 6 egg whites, ¼ tsp cream of tartar, 100g castor sugar
Steps:
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Puree durian until smooth.
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Combine durian puree, egg yolks, coconut milk, oil, and sugar in a bowl.
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Sift in flour and salt, and stir until well combined.
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In a separate bowl, beat egg whites for 45 seconds. Add cream of tartar, and beat for another 45 seconds. Gradually add sugar, and continue beating until stiff peaks form.
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Stir ⅓ of the meringue into the durian batter. Gently fold in the rest.
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Pour batter into a nine-inch chiffon cake pan. Bake at 175°C for 45 minutes.
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Cool the cake completely inverted on a cooling rack. Release the cake from the pan sides gently and serve.
Source: thesugarcrumble
Yield: 4 ramekins | Time: 20 minutes
This durian creme brulee recipe gives a tropical twist to the classic dessert. Sweet durian flesh enriches the custard, while the crackly caramelized top adds texture and depth.
Ingredients:
Steps:
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Preheat oven to 150°C. Place four ramekins in a roasting pan with a baking mat or towel. Boil water.
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Blend evaporated milk, durian, sugar, and salt until smooth.
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Heat the mixture gently in a saucepan. Remove from heat and slowly stream into beaten egg yolks, whisking constantly.
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Sieve the custard to remove lumps. Fill each ramekin with the custard, and place it in the oven.
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Pour boiling water into the roasting pan until two-thirds up the ramekin sides. Bake for 40-45 minutes until the edges are set and the centre is slightly jiggly.
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Cool on a rack for an hour, then chill in the fridge for at least four hours.
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Before serving, sprinkle a teaspoon of sugar over each custard. Caramelize the sugar with a kitchen torch to create the creme brulee top.
Source: meat loves salt
Yield: Serves 2 | Time: 10 minutes
This underrated dessert, originating from Laos and popularized in South Vietnam and Thailand, combines sticky rice and creamy durian flesh. It’s an authentic Southeast Asian delight that’s both delicious and easy to make.
Ingredients:
Steps:
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Rinse the glutinous rice with water, then drain.
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In a heat-proof bowl, mix rinsed rice and coconut milk. Steam over high heat for 45 minutes or until all the coconut milk is absorbed.
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Blend the durian until creamy. Add sugar to taste, and pulse until well combined.
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Divide the cooked rice between two bowls and top with durian puree. Pour additional coconut milk over the dish before serving.
Source: Peng’s Kitchen
Yield: 11 mini muffins | Time: 15 minutes
Durian muffins are a delightful treat, with the high-fat durian pulp providing a moist crumb and a flavorful surprise in the middle. Chilling these muffins intensifies their flavour, making them a unique dessert option.
Ingredients:
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100g whole milk
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250g durian flesh
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80g castor sugar
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80g butter, melted
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1 large egg
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1 tsp vanilla extract
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160g self-raising flour
Steps:
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Blend the durian flesh until creamy. Set aside about 150g of the puree for later.
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In the same food processor, add milk and sugar. Pulse until sugar is dissolved and the mixture is smooth.
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Add butter, egg, and vanilla to the processor. Pulse for two minutes until well combined.
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Sift flour into a large bowl. Pour in the durian mixture and fold gently. Avoid over-mixing.
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Grease muffin tins with cooking spray. Scoop a tablespoon of batter into each, add a dollop of reserved durian puree, then top with another tablespoon of batter.
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Bake in a preheated oven at 180°C for 20 minutes or until golden brown. Cool on racks before serving.
Source: Burpple
Yield: Serves 6 | Time: 1 hour 30 minutes
Durian Pengat, a popular durian dessert, is known for converting many durian sceptics into fans. It’s a common fixture in local dessert cafes, but making it at home is both rewarding and surprisingly simple.
Ingredients:
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350g durian flesh, pureed
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350g durian flesh
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2 cups coconut milk
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2 cups whole milk
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140g palm sugar, roughly chopped
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8 pandan leaves, knotted
Steps:
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Combine all ingredients in a large saucepan over low heat. Stir to combine.
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Simmer the mixture for about two hours, stirring occasionally to prevent sticking.
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Remove from heat and remove the pandan knots. Let the mixture cool to room temperature.
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Refrigerate until ready to serve. Pengat can be stored for up to a week.
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Source: The Spruce Eats
Yield: Serves 8 | Time: 30 minutes
This easy, no-churn durian ice cream recipe is a flavorful delight. The high-fat heavy cream gives it a silky smooth and rich consistency, while the inclusion of sweetened condensed milk means you don’t need to use top-grade, sweet durian.
Ingredients:
Steps:
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Blend the durian flesh until creamy. Add sweetened condensed milk and pulse until smooth.
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In a separate bowl, beat the heavy cream until soft peaks form.
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Whisk a quarter of the durian mixture into the cream. Fold in the rest of the mixture with the vanilla extract and salt using a rubber spatula.
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Pour the mixture into a freeze-proof, airtight container. Freeze for at least six hours, ideally overnight.
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