Whip Up These Creative Durian-themed Snacks for Your Next Dinner Party
Pungent, creamy, and fleshy, Durian is known as the “king of fruits”. But not everyone is a fan of the distinct odour and taste of the Southeast Asian native. A good way to introduce cautious newbies to the fruit is to incorporate its flavour subtly into snacks and desserts. To avoid any sour smells, use up any leftover flesh well before it starts to go bad – that’s if you haven’t already polished it all off! Here are a few creative durian-themed recipes you can try when hosting your next dinner with friends or family.

Durian Crepe

If you live in Singapore or Malaysia, you’re probably familiar with this popular local dessert. Simple, yummy and quick, whipping up this snack is easier than you think, and will definitely impress your guests. You can also swap the filling with strawberries or mango for anyone in the party who prefers to avoid durian (they’re missing a treat, though!). Ingredients:
  • 30g wheat flour
  • 15g custard powder
  • 50g tapioca flour
  • 150ml water
  • 65ml milk
  • 1 egg(s)
  • 1 tbsp sugar
  • 1 tbsp oil
  • 50ml strawberry extract
  • 50ml pandan leaf extract
  • 300g whipping cream
  • Leftover durian (at least a quarter of the fruit)
  1. Mix wheat flour, custard flour, tapioca flour, sugar, egg, milk, oil and water (100ml) until it becomes a smooth batter. Run the batter through a sieve.
  2. Divide the batter equally into three bowls. Add pandan extract, strawberry extract and water to each individual bowl. Mix well and set aside for at least 15 minutes.
  3. Heat a non-stick pan over medium heat and then add a thin layer of batter. Remove crepe skin once it solidifies.
  4. Beat whipping cream until stiff. Place one tablespoon of whipped cream onto the middle of the crepe skin followed by a spoonful of fruit. Wrap to create the shape of a fluffy "pillow". Serve chilled.

Hand-Mixer Durian Ice Cream

Four ingredients, no need for an ice-cream making machine, all-natural and homemade – need we say more? Ingredients:
  • 300-400g of Durian (flesh and pulp)
  • ¾ cup sweetened condensed milk
  • 1 ½ cup heavy whipping cream
  • ¼ tsp vanilla extract
  1. Run the durian flesh and pulp through a study metal strainer.
  2. Stir condensed milk into the pulp, mix well, and set aside.
  3. In another bowl, use a hand mixer or a stand mixer to whip the heavy whipping cream into stiff peaks.
  4. Add the durian and mix slowly into the whipped cream at low speed.
  5. Pour mixture into an airtight container and freeze overnight.
  6. Enjoy!

Durian Cream Puff

A durian fans’ all-time favourite - durian cream puffs! These crunchy pastry shells filled with durian flesh are bite-sized, easy to make, and impressive looking to boot! Ingredients: Choux pastry:
  • 60g butter
  • 120ml water
  • 70g all-purpose flour
  • 1/2 tsp salt
  • 2 large eggs, room temperature
Durian cream filling:
  • 500g durian flesh
  • 80ml heavy cream
Method: Prepare the durian cream filling:
  1. Puree durian flesh in a blender until smooth. Chill the mixing bowl in the fridge for 30 minutes. Pour in heavy cream and whip with a whisk attachment if using a stand mixer or hand mixer until medium-stiff peak
  2. Fold in pureed durian into the whipped cream. Transfer to a piping bag and chill in the fridge until ready to be used
Make the choux pastry:
  1. Preheat oven to 220 degrees Celsius. Put the butter and water in a saucepan. Heat until butter melts. Add the flour and salt and keep stirring until you get a dough. Remove from the heat and let it cool for about 10 minutes.
  2. Add one egg at a time and stir. It might seem to separate at first but keep stirring until they are combined. Add another egg and stir again until you get a sticky pasty dough.
  3. You can use a piping bag to pipe the choux batter onto a baking sheet lined with parchment paper.
  4. Place the baking sheet in the oven on the middle rack. Bake for 10 minutes before lowering the temperature to 190 degrees Celsius for 20 minutes, or until they are golden brown.
  5. Let choux pastry cool for a few minutes, then transfer to a cooling rack to let them cool down completely.
  6. Cut the pastry in half and pipe the filling into the hollow choux. Keep them in the fridge until ready to be served. Dust with a little icing sugar just before serving.

Steamed Durian Muffins

These steamed muffins are an easy way to make a fluffy, moist and delicious durian snack. You can also freeze the batter to use at a later date! Ingredients:
  • 120g cake flour
  • 2 eggs
  • 2 tsp baking powder
  • 5 tsp raw sugar
  • 3 tbsp fresh durian pulp
  • 4 tbsp vegetable oil
  • 3 tbsp milk
  1. Mash the durian into a smooth paste.
  2. In a bowl, add cake flour, baking powder, sugar and mix well.
  3. Combine egg, oil, and milk in another bowl and beat them together using a hand blender or whisk.
  4. Add the durian paste to the batter and mix well.
  5. Add the dry ingredients to the batter, and mix gently until all the ingredients blend together.
  6. Pour the batter into a baking paper-lined muffin pan or in paper muffin cups.
  7. Steam the muffins for 10-15 minutes in a steamer.
  8. Cool the muffins on a wire rack and store in an airtight container.

Durian Fritters (Cekodok Durian)

Last but not least, a savoury durian recipe: fried durian fritters. The seasonal cousin to banana fritters, this recipe has all the crispiness, fragrance, and creaminess you ever need for a quick guilty-pleasure. Ingredients:
  • 120g self-raising flour
  • 1 tbsp rice flour
  • 1 tsp salt (or to taste)
  • 100ml coconut milk (thick)
  • 225g durian flesh (mashed)
  • 40g caster sugar
  1. In a mixing bowl, combine the self-raising flour, rice flour, and salt. Mix well. Add coconut milk, mashed durian and sugar. Mix into a sloppy batter.
  2. Heat enough oil for deep frying in a wok over medium heat. Use an ice-cream scoop to scoop out the batter and drop carefully into the hot oil. Do this in batches so you don’t overcrowd the wok. Deep fry until the fritters are cooked through and golden.
  3. Remove fritters as they cook and drain on paper towels. Cool slightly before serving – threaded through with bamboo skewers if you like.