If you went all-out when you were shopping for delicious durian and now your fridge is just full of frozen durians in containers, you probably thought of ways to finish eating those durians one way or another. From giving them away, to consuming a large amount of them, nothing seems to be working. Well, here are some of the best durian recipes for you to use on those unfinished durians. Come and make the best durian desserts with these amazingly quick and easy recipes today!
1. Durian Cheese Tarts
Durian Cheese Tarts
- 250 g Unsalted butter, softened
- 60 g Icing sugar, sifted
- 500 g Plain flour
- 1 tsp Vanilla extract
- 1 Egg
- 250 g Cream cheese, softened
- 20 g Icing sugar, sifted
- 150 g Durian flesh
- 2 Egg yolks
- 2 Egg whites
- 10 g Castor sugar
- In a large bowl, beat the butter and icing sugar with a hand mixer until the mixture is fluffy and pale yellow.
- Add the flour, vanilla, and egg, then mix well until a dough forms.
- Roll out the dough into a 5mm thick sheet. Using a large cookie cutter, cut out discs about 9cm in diameter. Transfer to parchment paper and refrigerate for 30 minutes.
- Lightly grease a muffin pan with melted butter. Press the chilled dough discs into each muffin mould, covering the bottom and sides. Using a fork, poke a few holes into the bottom of each pastry.
- Bake in an oven preheated to 180°C, for 15 to 20 minutes. Then let it cool to room temperature.
- Using a food processor or blender, pulse the durian flesh until it's smooth and creamy.
- In a large bowl, cream together the cream cheese and icing sugar with a hand mixer, until the mixture is fluffy and creamy.
- Add in the durian flesh and egg yolks, then whisk to combine.
- In a separate bowl, beat the egg whites with sugar until soft peaks form. Gently fold the egg whites into the durian mixture until smooth.
- Add the filling to the tarts and bake for another 10 minutes in an oven preheated to 185°C.
2. Durian Chiffon Cake
Durian Chiffon Cake
- 150 g durian flesh
- 6 egg yolks
- 150 ml coconut milk
- 4 tbsp flavourless oil
- 50 g castor sugar
- 140 g plain or cake flour
- 14 tsp salt
- 6 egg whites
- 14 tsp cream of tartar
- 100 g castor sugar
- Using a food processor or blender, puree the durian flesh till smooth.
- In a large bowl, add in the durian puree, egg yolks, coconut milk, oil, and sugar. Stir to combine.
- Sift in the flour and salt, then stir again till well combined.
- In a separate bowl, beat the egg whites with a hand mixer set to medium speed, for 45 seconds.
- Add in the cream of tartar and continue beating for another 45 seconds. Gradually add in the sugar, and continue beating until the meringue holds stiff peaks.
- Add 1/3 of the meringue to the durian batter and stir well. Then, add the rest of the meringue and fold the mixture together gently.
- Pour the batter into a nine-inch chiffon cake pan. Bake in the oven preheated to 175°C for 45 minutes.
3. Durian Sticky Rice
Durian Sticky Rice
- 1 cup glutinous rice
- 1 cup coconut milk
- 1 cup durian flesh
- Sugar (to taste)
- Coconut milk
- Rinse the glutinous rice with water, then drain in a colander.
- In a heat-proof bowl, combine the rinsed rice and one cup of coconut milk. Steam the rice over high heat for 45 minutes, or until all the coconut milk has been absorbed into the rice.
- Using a food processor or blender, pulse the durian until creamy. Add in one to two tablespoons of sugar to taste, then pulse a few more times till well combined.
- Dish out the cooked rice into two bowls and top with the durian puree. Serve with more coconut milk poured over the dish.
4. Durian Ice Cream
Durian Ice Cream
- 1 cup durian flesh
- 3/4 cup sweetened condensed milk
- 1 1/2 cup heavy whipping cream, chilled
- 1/4 tsp vanilla extract
- 1/4 tsp salt
- In a food processor or blender, pulse the durian flesh until creamy. Add in the sweetened condensed milk and pulse a few more times till smooth.
- In a separate bowl, beat the heavy cream with a hand mixer until soft peaks form.
- Whisk in a quarter of the durian mixture to the cream, before folding in the rest of the mixture with the vanilla extract and salt using a rubber spatula.
- Pour into a freeze-proof container, cover and keep it airtight, then freeze for at least six hours, preferably overnight.
5. Durian Pengat
- 350 g durian flesh, pureed
- 350 g durian flesh
- 2 cups coconut milk
- 2 cups whole milk
- 140 g palm sugar, roughly chopped
- 8 pandan leaves, knotted
- In a large saucepan over low heat, combine all the ingredients and stir to combine.
- Let the mixture simmer for about two hours, stirring occasionally to prevent it from sticking to the bottom of the pot.
- Remove from the heat and fish out the pandan knots, then let cool to room temperature.
- Keep in the fridge till ready to serve.
6. Durian Cream Crepes
Durian Cream Crepes
- 50 g plain flour
- 1 tbsp cornstarch
- 30 g castor sugar
- 160 g water
- 40 g whole milk
- 30 g butter, melted
- 1 egg, lightly beaten
- Yellow food colouring (optional)
- 300 g durian flesh
- 1 cup heavy whipping cream, chilled
- In a large bowl, sift together the flour and cornstarch, then add in the sugar and whisk lightly.
- Make a well in the centre of the mixture, then add in the water, butter, lightly beaten egg, and a few drops of food colouring. Whisk together till smooth.
- Pour the batter through a sieve to remove any lumps, then let the mixture sit for at least 30 minutes.
- Using two forks, roughly shred up and mash the larger pieces of durian flesh.
- In a large bowl, beat the cold heavy whipping cream with a hand mixer until stiff peaks form. Add the durian flesh into the cream and fold gently. Refrigerate it.
- In a non-stick pan over medium heat, pour in about a cup of batter and quickly swirl it around to form a thin layer over the surface of the pan.
- Let it cook for a minute, or until the edges of the crepe start to curl up, then flip to cook the other side. Repeat for the remaining batter, then let the crepes cool to room temperature.
- To assemble, lay the crepe out on a flat surface, then place two tablespoons of filling in the centre. Fold up the four sides of the crepe, then flip the whole thing over to form a crepe pillow. Keep chilled until ready to serve.
7. Durian Jam Toast
Durian Jam Toast
- 1/2 cup durian flesh
- 2 cups whole milk
- 1 cup coconut milk
- 1 cup sugar
- 1/8 tsp salt
- Using a food processor or blender, pulse the durian flesh until creamy.
- In a saucepan over low heat, combine all the ingredients.
- Cook for about 45 minutes, stirring occasionally, until the mixture is smooth, thick, and creamy.
- Let the mixture cool to room temperature, then pour them in airtight jars. Keep refrigerated.
- Toast some bread and serve it with the jam.
Voila! You can enjoy our durian dessert recipes. Hopefully, with our guidance, you can get yourself a failed-proof and yummy dessert. Take the pressure off yourself and bake worry-free. But if your desserts aren’t turning out the way it should, don’t hesitate to ask for our help.
In the meantime, if you’re interested in baking, or want to elevate your baking skills a few notches up-head on over here and browse through all of our recipes. ( link to: https://www.myweekendplan.asia/recipe-index/ )