If these durian dessert recipes aren’t enough to satisfy your sweet tooth, check out our easy mug cake recipes or these no-bake Asian desserts. I’ll be honest. Repeat for the remaining batter, then let the crepes cool to room temperature. Let the ramekins cool on a cooling rack for at least one hour, then transfer to the fridge to chill for at least four hours, or up to four days. The most essential step is cooking dough over low heat to allow the starch in the flour to gelatinise. 160g water ⅛ tsp salt 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. Add in a generous dollop of the reserved durian puree, then top with one more tablespoon of the batter. Bake in an oven preheated to 180°C, for 15 to 20 minutes. 11 Easy No-Bake Asian Desserts Including Dalgona Candy, Rice Cooker Muah Chee And More, New year's resolution is to learn to use chopsticks properly. Gently fold together until just combined, making sure to not over-mix. The addition of durian into baked dessert recipes always seem to work well, and the same can be said for these. In a large bowl, beat the cold heavy whipping cream with a hand mixer until stiff peaks form. 500g plain flour In a food processor or blender, pulse the durian flesh until creamy. Remember to check out our list of durian delivery services for fresh durians delivered straight to your doorstep. 140g palm sugar, roughly chopped Pastry: Pour the mixture into a saucepan over medium heat, and bring to a gentle simmer. Each of these crepe pillows are filled with fresh cream and a creamy durian puree—a match made in heaven. 500ml evaporated milk Add ⅓ of the meringue to the durian batter and stir well. Add the milk and sugar into the same food processor, then pulse till the sugar is dissolved, and the mixture is smooth. Let it cook for a minute, or until the edges of the crepe start to curl up, then flip to cook the other side. Put aside the basic kaya spread and peanut butter and try this. Bake in an oven preheated to 180°C, for 20 minutes, or until the muffins are golden brown. 50g plain flour Stir with a wooden spoon to roughly combine, then put the pan back onto medium-low heat. This is one of the few durian dessert recipes that’s best enjoyed chilled and topped with a splash of coconut milk. This cake strikes a delicate balance between flavour and texture, and celebrates the potent durian flavour without overwhelming with its richness. 1 cup durian flesh I highly recommend using a higher grade of durian such as the D24 Sultan, which has a higher fat content and a wonderfully buttery texture, or even Mao Shan Wang, which is good enough to be eaten on its own. Cream butter and sugar until light and creamy. Whisk egg yolk with a bit of water, and brush the egg wash onto the tops of each puff. There’s a good amount of sweetened condensed milk mixed into this, so you won’t need to use top-grade, sweet durian to achieve that characteristic bittersweet flavour. 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. ⅛ tsp salt. 120ml water Bake for 40 to 45 minutes, or until the edges are set and the centre is slightly jiggly. 1 cup sugar originally came from Laos, but was quickly popularised in South Vietnam as well as Thailand, making it a true-blue Southeast Asian dessert. 80g castor sugar Crepes: Add in the cream of tartar and continue beating for another 45 seconds. Preheat the oven to 180°C, and line two baking trays with parchment paper or baking mats. Add in the durian flesh and egg yolks, then whisk to combine. 100ml heavy whipping cream, chilled. Though it may not look as pretty as its popular mango sticky rice cousin, this underrated dessert is way more flavourful and certainly not for the lighthearted. Each of these crepe pillows are filled with fresh cream and a creamy durian puree—a match made in heaven. Pipe medium-sized puffs onto the trays, leaving two-inch gaps in between each puff. ’s only fault is that it will stink up your entire freezer if you don’t store it properly. The light cream balances out the potent flavour of the durian, making these. Egg yolk (for egg wash), Durian filling: 4 tsp castor sugar. Eatbook offers honest reviews and recommendations on Singapore food. Serve with more coconut milk poured over the dish. for fresh durians delivered straight to your doorstep. 500g durian flesh 50g castor sugar the perfect dessert to acclimate durian skeptics to its striking taste. 30g castor sugar Chiffon cakes are infamous for being hard to master, but the key is keeping the batter super airy by gently folding in whipped meringue. 1 tbsp cornstarch 1 egg, Filling: If these durian dessert recipes aren’t enough to satisfy your sweet tooth, check out our easy, Kki Sweets Review: Hidden Cafe For Beautifully Plated Desserts From $9.50 In City Hall, Mao Shan Wang Cafe Review: First Durian Cafe In Singapore With Durian Fries And Coffee, Guschlbauer Review: Oozing Cream Cheese Buns and Croissant-Donut from Austria. Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money. Then, add the rest of the meringue and fold the mixture together gently. 250g durian flesh 6 egg yolks, beaten Using a kitchen torch, carefully caramelize the sugar to create the creme brulee top. . 40g whole milk 2 large eggs Bake for 20 to 25 minutes, until puffed and golden. The sweet, smooth, and flavourful jam tastes amazing on warm toasted bread, or sandwiched with a slab of softened butter like an upgraded kaya butter toast. Cook for about 45 minutes, stirring occasionally, until the mixture is smooth, thick, and creamy. These little bites are not too sweet, with just the right balance of acidity and richness. In a large bowl, cream together the cream cheese and icing sugar with a hand mixer, until the mixture is fluffy and creamy. Gently release the cake from the sides on the pan, and serve. Durian season is upon us, bringing about lots of delicious food creations spiked with that distinct durian odour. . The abundance of durian and cheese pairings out there proves just how complementary the two flavours are, and these. ¼ tsp vanilla extract If the type of durian you have is not sweet, add in some castor sugar as you’re whipping the cream. In a large bowl, sift in the flour, then pour in the durian mixture. Cookies on this website are used to improve your experience and display advertising. 1 tsp vanilla extract 75g plain flour If aesthetics really matters to you, I suggest looking up techniques for piping choux pastry, as well as the cream filling to yield the best visual results. The texture of durian pengat is dependent on how long you cook it. You should check on them at the 30 minute mark for doneness. Pour the batter through a sieve to remove any lumps, then let the mixture sit for at least 30 minutes. Keep refrigerated. 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