Top 10 Durian Desserts You Must Try - Mytour.vn

Ingredients:

• 200g Durian flesh
• 5 Eggs
• 35ml Vegetable Oil
• 35ml Sweetened Milk
• 2g Baking Powder
• 80g Sugar
• 50g All-purpose Flour
• 50g Cornstarch
• 1 teaspoon Salt

Instructions:

Prepare the Durian-Egg Mixture

• In a mixing bowl, combine the durian flesh, 40g sugar, 1 teaspoon salt, 25ml milk, 35ml oil, and 5 egg yolks, then whisk until smooth using an electric mixer.
• Sift the mixture 2-3 times to achieve a smooth, creamy durian texture.

Prepare the Cake Batter

• Sift 50g flour and 50g cornstarch into the durian-egg mixture and stir until fully combined.

Whisk the Egg Whites

• In a separate large bowl, beat the 5 egg whites until soft peaks form.
• Gradually add 40g sugar in three parts, beating for 30 seconds after each addition.
• When adding the final portion of sugar, increase the speed to high and continue beating until stiff peaks form, and the mixture is smooth, glossy, and firm.

Combine the Egg Whites with the Cake Batter

• Gently fold the whipped egg whites into the durian mixture using a spatula, working from the bottom upwards to incorporate air and smooth the batter.

Bake the Cake

• Line a cake pan with parchment paper, pour the batter into the pan, and place the pan in a water bath with water covering 1/3 of the pan. Preheat the oven to 180°C for 5 minutes.
• Bake the cake at 170°C for 30 minutes.

Serving Suggestion

• The finished durian sponge cake will have an appealing golden color with a soft, fluffy texture and the delightful fragrance of durian and milk. Delicious!

Ingredients:

• Durian 500g
• Sticky rice flour 120g
• Potato starch 40g
• Cornstarch 50g
• Fresh milk 380ml
• Whipping cream 200ml
• Sugar, salt, food coloring, and 2 pandan leaves.

Preparation:

Prepare the durian filling

• Chop the durian flesh into small pieces, mash it, and mix it with 1 tablespoon of sugar.
• Heat a pot on the stove, add the durian, and stir for 5-6 minutes until the durian softens.
• Remove the filling from the pot, cover it tightly, and refrigerate. Also, refrigerate the whipping cream. While waiting for the filling to cool, prepare the mochi dough.

Mix the mochi dough

• In a bowl, combine 120g sticky rice flour, 40g potato starch, 30g cornstarch, 1g salt, 120g sugar, and 380ml fresh milk.
• Cover the bowl and let the dough rest for 30 minutes.
• After 30 minutes, add 1 teaspoon of vegetable oil to the dough and stir well.

Microwave to cook the dough

• Sift the dough for smoothness and divide it into two parts:
  • In the first part, add 4 drops of yellow food coloring and 1 pandan leaf, and mix well.
  • The second part should only have the pandan leaf.

• Cover both bowls and microwave each at medium-high for 1 minute and 40 seconds. Then, remove the bowls, stir well, and microwave them again for another 1 minute and 40 seconds. Let the dough cool.

Knead the dough

• Place the dough on plastic wrap to make it easier to knead. Use a rolling pin to flatten the dough in both directions. Then, knead the dough by hand for about 6 minutes to make it smoother and more elastic.
• After kneading, roll both the yellow and white dough into long logs and refrigerate them for 30-45 minutes to firm up, making it easier to wrap the cake.

Roast the coating flour

• While the dough firms up, heat a pan over medium heat and roast 20g of cornstarch for 4-5 minutes to make the dusting flour.

Whip the cream

• Prepare a large bowl of ice water and place a smaller bowl inside it. Pour 200ml of whipping cream and 15g of sugar into the smaller bowl and whip until stiff peaks form.

Shape the cake

• Take the dough out of the fridge and cut it into 5cm square pieces.
• Dust a clean surface with a little roasted cornstarch, then roll each piece of dough into a 2mm thick square. Add 1 teaspoon of whipping cream and 1 teaspoon of durian filling onto each dough square.
• Fold the dough to form a rectangle, pressing the edges to seal. Sprinkle some cornstarch on top to finish.

Final product

• The durian mochi cake is soft, chewy, and refreshingly cold. The aroma of sticky rice flour, pandan leaves, and the rich durian cream filling creates a mouthwatering treat. It's even better when served with a cup of hot tea.

Ingredients:

• 340g all-purpose flour
• 100g peeled mung beans
• 200g durian (seedless)
• 10g cornstarch
• 135ml cooking oil
• 125g sugar
• 1 egg yolk
• Some red food coloring
• A pinch of salt

Preparation:

Cook the mung bean and durian filling

• First, rinse the mung beans and soak them in water for 4 to 6 hours.
• In a pot, add 100g soaked mung beans with 300ml water, and half a teaspoon of salt. Cook over medium heat until the beans soften. Be sure to skim off any white foam while cooking!
• Once the water has reduced and the beans become soft, transfer the beans to a blender and puree them until smooth.
• Pour the mashed mung beans and 60g sugar into a pan, cook over low heat until the sugar dissolves, then add 30ml oil, stirring well to blend the mixture.
• Next, mix 10g cornstarch with 20ml water and gradually add it to the pan, stirring until the mixture thickens and becomes a soft, sticky consistency. Remove from heat, cover with plastic wrap, and set aside.
• In another pan, add 200g durian flesh and 20g sugar, cook over low heat until the sugar dissolves and the durian becomes translucent.

Prepare the dough for the outer shell

• In a bowl, combine 230g all-purpose flour, 45g sugar, and 1/3 teaspoon salt. Stir the mixture with a spatula. Then, add 60ml oil and mix well.
• Gradually add 75ml water, mixing until the dough becomes uniform. Turn the dough onto a flat surface and knead until it becomes smooth and elastic.
• Return the dough to the bowl, cover it with plastic wrap, and let it rest for 15 to 20 minutes.

Prepare the oil dough (internal dough)

• In a bowl, mix 110g all-purpose flour with 45g cooking oil. Use a spatula to stir until the dough becomes smooth, elastic, and slightly moist. Cover with plastic wrap and let it rest for 15 to 20 minutes.

Prepare the durian mung bean salted egg filling

• For the salted eggs, separate the yolks, rinse them with wine, and steam until cooked.
• Divide the mung bean mixture into 10 portions, each weighing approximately 38g.
• Flatten each portion of mung bean filling, add 1 teaspoon of durian filling in the center, and wrap it into a ball. If you prefer a richer and sweeter flavor, you can wrap some sugar fat in the filling as well!
• Top each filling with a salted egg yolk, place them on a plate, and cover them with plastic wrap.

Divide and roll the dough

• Divide both the dough for the outer shell and the oil dough into 10 equal portions, matching the number of filling balls.
• Place the dough portion on a flat surface and press it down gently. Place one portion of the oil dough in the center and spread it out, but leave the edges of the outer dough intact. Then, pinch the dough together to form a ball.
• Flip the dough ball over, ensuring the seam is at the bottom. Use a rolling pin to roll it into a thin, oval shape. Flip the dough again, roll it up, then flatten it with the rolling pin again, stretching it vertically.
• Flip the dough once more, roll it up again, and lightly press it down with your hands. Cover it with plastic wrap to prevent it from drying out.

Wrap the filling and decorate

• Now, roll out the prepared dough into a thin, wide sheet, ensuring the edges are thinner than the center.
• Place the durian mung bean salted egg filling in the center of the dough. Pick it up, flip it over to seal the dough around the filling.
• In a small bowl, mix 1 teaspoon of red food coloring with 10ml water. Stir until smooth, then soak a cotton pad in the mixture and press it against the mold's decorative surface.
• Adjust the filled dough to your liking, then gently press the mold onto the dough to create an impression.

Bake the cake

• Preheat the oven to 180°C (350°F) for about 15 minutes before baking.
• Line a baking tray with parchment paper, place the cakes on the tray, and bake in the center of the oven at 175°C (350°F) for about 15-18 minutes.
• Next, separate one egg yolk into a bowl, add 5ml water, and whisk until smooth.
• Remove the cakes from the oven, brush a thin layer of egg yolk over the surface, and return the cakes to the oven for another 5-7 minutes at 175°C (350°F).

Final product

• Your durian mung bean salted egg cakes are now ready! For the best flavor, let them sit for a day. The oil will make the cakes soft and aromatic, enhancing their flavor.
• The cakes will have a light golden color with an intricate decorative pattern and a pleasant durian aroma, looking just like store-bought cakes.
• The outer shell will be soft and flaky, with multiple layers, while the durian mung bean filling is rich and subtly sweet, complemented by the creamy salted egg yolk, making it irresistible!

Ingredients:

• 10 pieces of biscuits
• 200 grams of durian flesh
• 50 grams of unsalted butter (melted)
• 3 tablespoons of sugar
• 5 grams of gelatin (available in baking supply stores)
• 200 grams of cream cheese (available in supermarkets)
• 250 ml of whipping cream (available in supermarkets)
• 10 ml of vanilla extract

Preparation:

Prepare the biscuits:

• Crush the biscuits in a zip-lock bag until they are finely ground. Then, mix in the melted 50 grams of unsalted butter. Press the mixture firmly into a baking pan lined with parchment paper. Place it in the fridge for 30 minutes.
• Separate the durian flesh from the seeds.
• When serving, cut the cheesecake into small pieces, decorate with strawberries and whipped cream, and serve with caramel sauce or honey.

Make the mixture:

• Soften the gelatin in 30 ml of water for 15 minutes, then melt it and let it cool.
• Using a hand mixer, beat 200 grams of cream cheese on low speed. Add 3 tablespoons of sugar, a few drops of vanilla extract, and the cooled gelatin. Mix until smooth, then add the durian flesh and continue mixing with the hand mixer.

Prepare the whipped cream:

• Whip 250 ml of whipping cream until stiff, then reserve a portion for decoration in a piping bag.
• Gradually fold the remaining whipped cream into the durian cream cheese mixture. Pour the mixture into the prepared pan (tap gently to remove air bubbles) and refrigerate for 6-8 hours before serving.

Finished product:

• When ready to serve, slice the cheesecake, decorate with strawberries and whipped cream, and enjoy with caramel sauce or honey.

Ingredients:

• 200 grams of durian pulp
• 25 grams of Mozzarella cheese
• 200 grams of flour
• 1 egg
• 70 ml of milk
• 15 grams of butter
• 20 ml of fresh cream
• 20 ml of condensed milk
• 1 teaspoon of instant yeast
• 20 grams of sugar
• 1/4 teaspoon of salt

Instructions:

Making the pizza dough:

• In a bowl, mix the egg, milk, sugar, and instant yeast until well combined. Add the flour, salt, and butter, and continue mixing until the dough is smooth. Let the dough rise for 2 hours.

Kneading and baking the pizza crust:

• Once the dough has risen, divide it into 4 portions. Roll each portion into a ball, then flatten them with a rolling pin to form round pizza crusts.
• Place the crusts on a baking tray and use a fork or skewer to poke holes in the surface. Let the dough rest for about 10 minutes before baking it in a preheated oven at 200°C for 5 minutes.

Preparing the durian:

• Separate the durian flesh from the seeds, mash it with a spoon, then mix in the fresh cream and condensed milk. Sift the mixture to ensure it's smooth.

Baking the durian pizza:

• Spread the prepared durian mixture evenly on top of the baked pizza crust. Sprinkle the Mozzarella cheese over the top, and bake the pizza in the oven at 200°C for 10 minutes.

Final result:

• Remove the pizza from the oven. It should be golden brown, with a delightful durian flavor perfectly balanced with the rich, creamy Mozzarella cheese. The combination is irresistibly delicious.

Ingredients:

• For the crust: 500g of flour, 250g of unsalted butter, 60g of powdered sugar, 5ml of vanilla extract, 1 egg.
• For the filling: 150g of durian pulp, 250g of cream cheese, 20g of powdered sugar, 2 egg yolks, 10g of sugar.

Instructions:

• Start by mixing the butter and powdered sugar in a large bowl until well combined. Add the egg and vanilla extract, mixing thoroughly. Gradually incorporate the flour until the dough becomes smooth. Remove the dough, knead it lightly, and roll it out to about 4-5mm thick.
• Use a cutter to create small round pieces and gently press them into tart molds. Don’t forget to prick the bottom of each mold with a fork to prevent puffing during baking. Place the molds in the oven at 180°C for 15-20 minutes.
• To prepare the filling, mash the durian pulp with a fork. Cut the cream cheese into small pieces and mix it with powdered sugar in a bowl. Add the mashed durian and stir. In a separate bowl, whisk the egg whites until soft peaks form. Gently fold the whipped egg whites into the durian mixture.
• Fill the pre-baked tart shells with the durian filling and bake at 185°C for another 10 minutes until golden and set.

Ingredients:

• 100ml of fresh milk
• 300g of durian pulp
• 15g of sugar
• 80g of vegetable oil (or melted butter)
• 1 large egg
• 160g of all-purpose flour
• 1/4 teaspoon of baking powder
• 70g of sugar.

Instructions:

• Separate the durian flesh. You can mash 200g of it using a whisk or blend it with a blender, adding 15g of sugar. Set aside 100g for the filling.
• Mix the fresh milk with the mashed durian mixture. Add the oil and egg, stirring until smooth and combined. Sift the flour and baking powder together, then fold them into the durian mixture.
• Place paper liners into the muffin tin. Scoop a small amount of batter into each cup, followed by a spoonful of the reserved durian filling. Top with more batter to cover the filling.
• Bake at 180°C for 20 to 25 minutes, or until the muffins are golden and fully cooked.

Ingredients:

• 100g of all-purpose flour
• 100g of durian flesh (about 5 large segments)
• 2 eggs
• 200ml of unsweetened fresh milk
• 100ml of coconut milk
• 200ml of whipping cream
• 3 tablespoons of sugar

Instructions:

Making the batter:

• Sift the flour and mix it with 2 tablespoons of sugar. Then, add the 2 eggs, 200ml of milk, and 100ml of coconut milk, stirring until smooth.
• Use a fine sieve to strain the batter twice to avoid lumps. Cover the bowl with plastic wrap and refrigerate for about 30 minutes.

Whipping the cream, cooking the crepe shells, and assembling:

• Whip the 200ml of whipping cream with 1 tablespoon of sugar (adjust to taste). Place it in the refrigerator until ready to use.
• Take the batter from the fridge and stir well. Heat a non-stick pan and lightly grease with butter or oil. Pour a spoonful of batter into the pan, swirling it to form a thin, even layer. Cook for 2-3 minutes, then remove the crepe from the pan. Repeat the process with the remaining batter.
• Remove the seeds from the durian and mash the flesh. To assemble, place a crepe on a plate, add a spoonful of whipped cream and some mashed durian, then fold or roll the crepe.

Serving:

• For best results, chill the crepes in the fridge for about 30 minutes before serving. These durian crepes, with their rich and fragrant filling, will surely delight even the pickiest eaters.

Ingredients:

• 100g fresh durian flesh
• 5 eggs
• 500ml sweetened fresh milk
• 150g sugar

Instructions:

Puree the durian

• Remove the seeds from the durian and tear it into small pieces.
• Place the durian flesh into a blender and blend until smooth.

Prepare the milk mixture with eggs and durian

• Crack the eggs into a large bowl, whisk them until the yolks and whites are fully blended.
• Pour 500ml sweetened milk into a pot along with 100g sugar and stir until the sugar dissolves completely.
• Place the pot over medium heat, warming the milk until you see steam rising. Remove it from the heat as soon as it reaches the right temperature.
• Gradually pour the warm milk into the beaten eggs while stirring constantly to prevent the eggs from curdling. Then, add the smooth durian puree to the mixture, mixing everything well.

Strain the egg, milk, and durian mixture

• Once the ingredients are well combined, pour the mixture through a strainer to remove any solids, leaving you with a smooth and creamy custard.
• Let the mixture sit for about 10 minutes to allow any remaining particles to settle at the bottom, then carefully pour the liquid into another bowl, discarding any leftover solids.

Make the caramel

• Place a pot on medium heat and add 50g of sugar and 2 tablespoons of water.
• Stir the sugar until it dissolves, then heat it until the mixture starts to bubble. When the sugar turns a golden brown, remove the pot from the heat.

Prepare the flan molds and steam the flan

• Set out your flan molds and spoon a thin layer of caramel into each one.
• Gently pour the egg-durian mixture into each mold, then cover and place the molds in a steaming tray.
• Boil water in a large pot, then place the steaming tray over the boiling water. Steam the flan for about 30 minutes.
• Once the flan surface has set and the caramel at the bottom has melted evenly, turn off the heat and remove the tray. Let the flans cool slightly before serving, or refrigerate them for a cooler treat!

Result

• The durian flan will be soft and smooth, with a silky texture that melts in your mouth. It has a sweet, creamy flavor of egg and a delightful, aromatic durian scent that is incredibly tempting.
• The flan is served with a layer of sweet, slightly bitter caramel on top, creating an appealing brown color and a rich finish. It tastes even better when chilled.
• This dessert is a simple and addictive snack that is easy to make and perfect for all family members.

Ingredients:

• 100g durian flesh
• 10g cornstarch
• 40ml coconut milk
• 25g unsalted butter
• 300g all-purpose flour
• 5g baking powder
• 5g dry yeast
• 50ml unsweetened fresh milk
• 200ml unsweetened fresh milk (for dough)
• 30g sugar
• 70g sugar (for dough)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon salt (for dough)
• 1/2 teaspoon yellow food coloring

Preparation:

Make Durian Filling

• Mix 10g cornstarch with 50ml unsweetened milk.
• Next, blend 100g durian flesh with 30g sugar and 40ml coconut milk in a blender. Pour the mixture into a pan, add 1/2 teaspoon salt, 1/2 teaspoon vanilla extract, and 25g butter. Cook over low heat, stirring constantly until the butter melts.
• Then, add the cornstarch mixture and stir until the filling thickens. Turn off the heat and place the filling in an ice cube tray. Freeze until firm.

Prepare Dough

• Sift the all-purpose flour into a large bowl. Add 70g sugar, 5g yeast, 5g baking powder, and 1/2 teaspoon salt, and mix well. Create a well in the center and add 200ml unsweetened milk, then knead the dough until smooth.
• Knead the dough for about 30 minutes until it becomes soft and smooth, then add 1/2 teaspoon yellow food coloring and knead again to evenly distribute the color.
• Lightly oil a separate bowl, place the dough in it, and coat the dough with oil. Cover and let the dough rise for about 2 hours until it doubles in size.
• After rising, punch down the dough to release air, then knead it again lightly.

Steam Bao Buns

• Divide the dough into small pieces of approximately 60g each. Place a portion of durian filling in the center, then seal and shape the dough into an oval resembling a durian segment. Steam the buns for about 10 minutes until fully cooked.

Result:

• These durian-filled bao buns have a soft, buttery exterior and a rich, creamy durian filling that will surely delight your entire family.