Durian is one of the most popular fruits in Southeast Asia. While most people like eating it fresh, the “king of fruits” can be prepared into interesting dishes.
Here are some classic and innovative durian recipes that you can try at home.
Durian Crepe
(Recipe by QL Chef, www.qlkitchen.com)
The sweet and creamy durian makes a perfect crepe filling because of its custard-like consistency. The thin and fluffy crepe compliments the bold flavor of durian. As QL Chef said: “It’s indulgence on a plate.”
Ingredients
- 250g Flour
- 60g Sugar
- 300g Whole Fresh egg
- 60g Fresh egg yolk
- 600g Milk
- 15g Butter
- 250g Rich cream
- 500g Durian
Instructions
- Whip cream and chill
- De-seed durian and roughly mash with a chopstick. Chill
- Mix whole QL Deli Fresh eggs and sugar with a hand whisk. Add flour and mix well
- Add in the remaining QL Deli Fresh egg yolks and gradually pour in the milk
- Melt butter in the microwave and let cool
- Add melted butter into the batter
- Heat up a non-stick pan, pour a little batter into the pan and cook until done
Oreo-Durian Cheesecake
(Recipe by Jasline N., www.foodiebaker.com)
This recipe for Oreo-durian cheesecake delightfully marries the dark rich notes of chocolate with the intense creamy flavor of durian.
Ingredients
Crust
- 250 grams digestive biscuits, crushed
- 125 grams butter, melted
Cheesecake Batter
- 250 grams cream cheese, at room temperature
- 30 grams caster sugar
- 1½ eggs, at room temperature
- 40 grams whole milk
- ½ tablespoon corn flour
- 150 grams best-quality durian puree, at room temperature
Instructions
Crust
- Preheat the oven to 175 degrees Celsius. Lightly butter a 7-inch loose-bottom round baking tin and set aside.
- Combine the crushed biscuits and melted butter together and press into the baking tin, such that the crumbs come up to the side. Wrap the exterior of the tin with 2 layers of aluminium foil to catch any melted butter.
- Bake the crust for 15 minutes to set the crust. Using the back of a spoon, press the crust against the sides of the tin. Use a toothpick or skewer to poke holes on the bottom of the crust. Set aside to cool slightly.
Cheesecake Batter
- Lower the oven to 160 degrees Celsius.
- Place cream cheese in a large mixing bowl and beat on low speed for 1 minute. Add in sugar gradually and continue beating for 4 minutes, scrapping down the sides occasionally. Beat in the eggs, then milk, then corn flour, and lastly durian puree.
- Pour the batter into the baking tin. Drop the tin several times on the table counter to release the excess air bubbles.
- Bake the cheesecake for 40 to 45 minutes until the cheesecake is set and the top is lightly golden brown.
- Let the cheesecake cool completely on a rack then refrigerate for at least 4 hours or overnight.
- Run a knife along the sides to loosen the cheesecake. Lift out the cheesecake and serve!
Thai-Style Durian Flower Salad
(Recipe by Lindsay Gasik, www.yearofthedurian.com)
Unbeknownst to most, durian flowers are edible and have delightful taste similar to artichokes when cooked. It can be prepared as an alternative to papaya for Thai Som Tam.
Ingredients
- Lettuce of choice
- Durian flowers
- Tomatoes
- Chili
- Garlic
- Lime
- Sugar
- Salt
- Vinegar
Instructions
- Separate the edible stamen and remove the pollen. Durian flower petals are sour while the pollen are bitter.
- Lightly boil the cut stamen.
- Using a mortar and pestle, pound the tomatoes, chili, garlic, lime until the mixture becomes a paste. Slowly add sugar, salt, and vinegar to taste.
- Mix the lettuce, durian flowers, and sauce before serving.
Instructional Video