Top 15 Durian-Based Dishes and Easy Recipes

The crepe shell is delightfully chewy, wrapping in a cool, creamy filling with the sweet, intoxicating flavor of durian that no one can resist.

Ingredients:

• 3 egg yolks
• 100 g all-purpose flour
• 15 g cornstarch or tapioca starch
• 40 g sugar
• 300 g unsweetened fresh milk
• 30 g unsalted butter
• 200 g whipping cream
• 30 g powdered sugar
• 200 g durian
• You can also use 80 ml pandan leaf extract in place of 80 ml of milk for the crepe batter

Preparation:

• To make the crepe batter: Separate the egg yolks and mix with sugar. Melt the butter over a double boiler, then stir in the sugar until dissolved.
• Add the milk and stir well.
• Sift the flour and cornstarch into the egg and milk mixture.
• Mix thoroughly to combine. Strain the mixture again through a sieve for smoothness. Cover with plastic wrap.
• Let the batter rest for 30 minutes. While the batter is resting, prepare the durian cream filling.
• Remove the seeds from the durian and mash the flesh until smooth. If using topping cream, freeze it until it forms icy crystals. Whip it until stiff, no sugar needed since the topping is already sweet.
• If using whipping cream, refrigerate it and whip until stiff with 30 g of powdered sugar.
• Be careful not to overwhip and separate the cream. Once whipped, chill the cream in the fridge. After 30 minutes, cook the crepes.
• Heat a non-stick pan over low heat.
• Use a paper towel to spread a thin layer of unsalted butter in the pan.
• When the pan is hot, pour in a ladle of batter. Swirl the pan to spread the batter evenly and thinly.
• Once the top sets, carefully flip it onto a plate. Be gentle to avoid tearing. Only one side needs to be cooked. The uncooked side will be smooth and perfect for the cake.
• Continue cooking the remaining crepes. Once all are cooked, roll the cake as you would spring rolls.
• Place a crepe on a flat dish. The smooth side should be facing up. Add a spoonful of whipped cream, then a spoonful of durian. Top with another thin layer of whipped cream. Add more durian for a stronger flavor if you prefer.
• Chill the cake in the refrigerator for 2 hours before serving. You may also blend pandan leaves to extract 100 ml of pandan juice and substitute 50 ml of milk in the recipe.

Durian pudding blends the sweet and fragrant taste of durian with the creamy richness of coconut milk, creating a delightful dessert snack.

Ingredients:

• Durian flesh
• Sugar
• Coconut milk
• Lime juice
• Sweetened condensed milk
• Gelatin leaves
• For the coconut mixture: Boil coconut milk and sweetened condensed milk in a pot, then remove from heat. Soak the gelatin leaves in cold water for 15 minutes. Blend durian flesh with fresh milk, coconut milk, lime juice, sweetened condensed milk, and sugar until smooth.

Instructions:

• Heat milk in a small pot, then add the gelatin leaves to dissolve. Pour the mixture into the blended durian mixture and stir well.
• Pour this mixture into small bowls or molds.
• Cover with plastic wrap and chill in the refrigerator for about 5 hours to enjoy a perfect durian treat.

Durian is a highly nutritious fruit. During the summer, nothing beats enjoying a refreshing durian smoothie.

Ingredients:

• 1 durian (about 2.5 – 3 kg). To make a delicious, creamy durian smoothie, choose durians with small seeds, ripe golden flesh, and a fragrant aroma.
• Sweetened condensed milk: 150 ml. If you prefer a sweeter smoothie, you can add more sweetened condensed milk, but avoid using regular sugar as it will compromise the flavor.
• Unsweetened fresh milk: 200 ml.
• 1 fresh lime.
• 500 g crushed ice.
• 200 ml fresh cream (optional).
• Blender.

Instructions:

• Durian: Carefully separate the durian flesh from the hard shell, remove the seeds, and place the flesh into a bowl.
• Lime: Squeeze the juice.
• Combine the durian, lime juice, sweetened condensed milk, and unsweetened milk in a blender. Blend until smooth and creamy. Taste and adjust sweetness by adding more condensed milk or a little extra lime juice for a tangy kick. Make sure to remove the seeds and cut the durian flesh into pieces before blending.
• Next, add the crushed ice and blend again until smooth. Pour the smoothie into glasses, top with fresh cream if desired, and serve. You can also garnish with a slice of lime on the rim of the glass to make it more visually appealing. (If you don't have fresh cream, the smoothie will still taste great!)

Fried donuts are a familiar treat, but durian fried donuts sound intriguing, don't they? This is actually a new favorite among durian enthusiasts.

Ingredients:

• 150g durian
• 100ml fresh cream
• 220ml unsweetened fresh milk
• 100ml warm water
• 2 eggs
• 60g powdered sugar
• 20g unsalted butter
• 5g yeast
• 1 packet of vanilla
• Salt

Instructions:

• Step 1: Activate yeast
  • Dissolve 60g powdered sugar into warm water and fresh milk.
  • Stir until sugar is completely dissolved, then add the yeast and mix again. Wait for about 10 minutes until the yeast foams on the surface.
• Step 2: Mix dough
  • In a large bowl, combine flour and 1 tablespoon of salt. Pour in the yeast-sugar mixture and knead by hand (you can apply a little oil to your hands to prevent sticking) until the dough is smooth, shiny, and no longer sticky.
• Step 3: Proof the dough
  • Cover the bowl with a damp cloth and let the dough rise for 1-2 hours until it doubles in size.
• Step 4: Make the filling
  • While the dough rises, mash the durian and set it aside.
  • Separate the egg yolks and whisk them together with 20g of butter at room temperature.
• Step 5: Shape the donuts
  • Press the dough gently to release the air bubbles, then add vanilla and knead again.
  • Roll the dough into long cylindrical shapes and cut them into 20-25 even pieces. Roll the pieces into balls.
  • Use a rolling pin or a glass bottle to flatten each ball into a round disc.
  • Place fresh cream and durian onto the center, then seal the dough around the filling.
• Step 6: Fry the donuts
  • Heat a sufficient amount of oil in a pot over medium heat.
  • Fry the donuts, pressing the edges with chopsticks to ensure the center puffs evenly.
  • Fry until golden brown, then remove and place them on paper towels to absorb excess oil.
  • It’s best to fry them one by one to avoid burning.
  • Serve the donuts hot for the best flavor.
• Here’s a guide to making delicious, unique durian fried donuts!

This is a unique pancake dish from Malaysia: the outer layer is a pancake, while the inside is filled with whipped cream and durian flesh. The pancakes are best enjoyed chilled, easy to make, and don’t require an oven.

Ingredients:

• 100g flour
• 15g cornstarch
• 40g sugar
• 325g milk
• 30g butter
• 3 egg yolks
• 200g whipped cream
• 30g icing sugar (reduce the sweetness since the durian is already sweet)
• 1 teaspoon gelatin soaked in 1 tablespoon water
• 150g durian flesh (adjust as desired)

Instructions:

• For the pancake batter:
  • Sift the flour and cornstarch together. Add milk to the dry mixture and stir until smooth. Mix in the sugar, egg yolks, and melted butter, then strain the mixture and let it rest for at least an hour before cooking the pancakes.
  • Heat a non-stick pan over low heat, brush with a little butter or oil, then pour in a ladle of batter and swirl to cover the bottom of the pan evenly. When the top of the pancake is set and doesn’t stick to your finger, remove it and place it on a plate with paper towels to cool. Repeat with the remaining batter.
• For the cream filling:
  • Place the mixing bowl and whisk in the freezer. Once chilled, whip the cream with the sugar until soft peaks form. Add the gelatin mixture (soaked and melted) and fold it into the whipped cream.
  • Spread a little whipped cream and durian flesh on each pancake, then carefully roll it up like a spring roll.
  • Refrigerate the pancakes. They pair wonderfully with a cup of hot tea when served.

If you are already familiar with the traditional cream-filled Choux pastries, the addition of the unique durian flavor will surprise you as if you’re tasting a completely new creation. The rich flavor of durian combined with the cream creates a perfect match, giving this seemingly simple pastry a whole new dimension.

Ingredients: (for 30 large Choux or 40 small Choux)

• For the pastry shell:
  • 240ml water
  • 100g butter
  • a pinch of salt
  • 125g all-purpose flour
  • 4 eggs
• For the durian filling:
  • 500ml milk (for a richer flavor, you can use 350ml milk and 150ml heavy whipping cream)
  • 150g durian flesh (seeds removed)
  • 70g sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 large egg (60-62g with shell)

Instructions:

• For the pastry shell:
  • Preheat your oven to 220°C (425°F) and line a baking tray with parchment paper.
  • Place the water, butter, and salt in a pot. Heat until the mixture comes to a boil, stirring to ensure the butter and salt dissolve.
  • Once the mixture boils, reduce the heat to medium and add the flour all at once. Stir vigorously until the dough becomes a smooth, thick ball.
  • Remove the pot from the heat and let the dough cool for about 5 minutes. Add one egg at a time, stirring well after each addition. At first, the dough might appear lumpy, but it will smooth out and become glossy as you continue mixing.
  • Transfer the dough to a piping bag fitted with a star nozzle. For larger Choux, pipe several circles; for mini Choux, two circles should be sufficient as the dough will puff up while baking.
  • Note: I divided the dough, using two-thirds for large Choux and one-third for small ones. For large Choux, I used Wilton’s #32 nozzle and for small ones, Wilton’s #21 nozzle. However, you can use any nozzle shape you prefer for different sizes.
  • Bake in the preheated oven for 25-30 minutes, depending on the size of your Choux. Do not open the oven during baking as this will cause the Choux to collapse.
  • Once baked, remove from the oven and let the Choux cool completely on the tray.
• For the cream filling:
  • In a bowl, whisk together the sugar and eggs until smooth.
  • Add the flour, cornstarch, and vanilla to the egg mixture and stir to combine. Set the mixture aside.
  • In a pot, heat the milk (and cream, if using) and durian over medium heat, stirring until the durian softens into the milk. Bring to a simmer and remove from heat.
  • Prepare a fine sieve and strain about a quarter of the milk-durian mixture into the egg-flour mixture, stirring to combine. Then, strain the remaining mixture into the egg mixture, stirring until smooth.
  • Return the combined mixture to the pot and cook over low heat, constantly stirring, until it thickens. The mixture will first be liquid but will thicken into a smooth cream. Once thickened, remove from heat and let the filling cool. It will further thicken as it cools.
• To assemble the Choux:
  • Once the Choux shells have cooled completely, carefully slice each one in half (be careful not to cut all the way through). Pipe the durian cream filling into each shell, using a piping bag. Alternatively, you can use a round tip to fill the Choux from the bottom without cutting the top.

Durian ice cream, with its rich, creamy, and smooth texture, is perfectly complemented by the distinctive fragrance of durian. The ice cream is velvety without any ice crystals, making it a truly irresistible treat.

Ingredients:

• 300g durian flesh
• 300ml fresh milk
• 250ml heavy cream
• 200g sugar

• Step 1: Start by removing the seeds from the durian and placing the flesh onto a plate. In a blender, combine the fresh milk, half of the sugar, and the durian flesh. Blend until the mixture is smooth and well combined.
• Step 2: Take the heavy cream from the fridge, place it in a bowl, and add the remaining sugar. Using an electric mixer, whip the cream until it forms soft peaks.
• Step 3: Once the cream is whipped, add the durian mixture and continue to mix until fully incorporated. Then, stop the mixer.
• Step 4: Pour the durian cream mixture into a mold and place it in the freezer for about 12 hours, allowing the ice cream to harden. Once frozen, scoop out the ice cream and serve in bowls for enjoyment.

In the eighth lunar month, alongside the traditional mooncakes, another treat that cannot be missed is the durian-filled mooncake. Today, you can make it anytime, as the ingredients are available year-round.

Ingredients:

• 300g all-purpose flour
• 100g vegetable oil
• 120ml water
• 1/2 teaspoon baking powder
• 50g sugar
• 200g all-purpose flour
• 70g vegetable oil
• 200g mung beans
• 150g sugar
• 100g durian flesh
• 50g sugar
• 50g candied fat
• 50g candied pumpkin

Instructions:

• Stir-fry the mung beans with sugar until the water evaporates, then gradually add about 3 tablespoons of oil.
• Add a tablespoon of dissolved all-purpose flour and mix well, then add two tablespoons of mochi flour. Stir until the mixture forms a solid mass, then remove from heat to cool.
• Blend the durian flesh with sugar in a pan and cook until the sugar dissolves. Remove from heat and set aside. Rinse the salted egg under water and soak it in wine for 20 minutes. Afterward, steam it to prepare the filling.
• Once the durian cools, mix it with the candied fat and candied pumpkin. Create an indentation in the center of the filling, add the durian, and wrap the mixture, leaving space for the salted egg to sit on top. Divide the dough into corresponding portions for the outer and inner layers.
• Roll the outer dough thinly, wrap it around the inner dough, roll it into a long shape, and then bend it into an 'S' shape. Press it flat and seal the filling inside. After that, let the dough dry slightly, then bake it until golden brown. Flip the mooncakes and brush the top with egg wash, then bake until the egg wash is dry. Remove from the oven and allow to cool.
• The mooncakes taste best after a few days, as they become softer over time.

A delicious combination of avocado and durian, this dessert is irresistibly sweet with the creamy richness of avocado and the fragrant, decadent flavor of durian.

Ingredients:

• 4 avocados
• 1 durian
• Sweetened condensed milk
• Sugar
• Ice cubes

Instructions:

• Peel the avocados and remove the flesh.
• Open the durian, remove the seeds, and mix the flesh with sweetened condensed milk. Stir well, then add sugar and mix with the avocado. Add ice cubes and stir until the ingredients are combined. Serve in a glass and enjoy the delicious, creamy flavor of durian with avocado.

A delightful snack with a crispy exterior and a soft, creamy durian filling that's rich in flavor, perfect for a lazy day!

Ingredients:

• 1 durian
• Spring rolls wrappers
• 1 egg
• 1 tablespoon of sugar
• Flour for frying

Instructions:

• Peel the durian and remove the seeds. Mash the flesh with 1 tablespoon of sugar.
• In a bowl, combine the flour and crack in 1 egg. Add a bit of water to form a thick batter. Mix well and let it rest for about 15 minutes.
• Place a spring roll wrapper on a flat surface, put the durian filling inside, and roll tightly.
• Dip each roll into the batter, ensuring the dough coats the rolls evenly. Heat oil in a pan, and fry the rolls until golden brown, then drain on paper towels.

Traditional coconut candy is no longer the only treat on the table during the New Year. Get creative and experiment with coconut to make different flavors. Have you ever tried durian-flavored coconut candy? Check out the recipe for this delicious treat below!

Ingredients:

• 1 kg coconut flesh
• 500 g white sugar
• 200 ml sweetened condensed milk
• 200 g durian
• 1 teaspoon salt

Instructions:

• Cut the coconut into thin strips and soak them in a bowl of saltwater for 6-8 hours, changing the water three times during this period. After soaking, rinse and drain the coconut.
• Mix the coconut with sugar and stir until the sugar dissolves. Let it marinate for about 8 hours. Then, place the mixture in a pan and cook over high heat.
• Stir constantly until the sugar has reduced by more than half. Lower the heat and continue cooking until the coconut becomes sticky. Add the sweetened condensed milk and stir for about 5 minutes, then add the durian.
• Stir until the coconut is dry. Finally, spread the coconut candy mixture onto a flat surface and let it dry in the sun for about 15 minutes, allowing the sugar to crystallize and form a beautiful texture. Alternatively, you can dry it in an oven at 100°C for 15 minutes.

Durian candy carries the distinct flavor of the fruit and is a traditional treat in the southern regions of Vietnam during festivals. It’s an easy-to-make candy with simple ingredients that will leave a lasting impression.

Ingredients:

• 700g durian flesh
• 2 tablespoons malt syrup
• 50g white sugar
• 1/4 teaspoon salt
• Plastic wrap

Instructions:

• Place the durian flesh in a large bowl, add sugar and salt, and mix well. Transfer the mixture to a non-stick pan and stir well with chopsticks.
• Put the pan with the durian mixture on the stove and cook over low heat, stirring occasionally.
• When the durian starts to thicken into a sticky mass, add the malt syrup and continue to stir until the mixture is completely sticky and no longer sticks to the pan, which should take about 10-15 minutes.
• Allow the durian to cool completely, then divide it into small portions. Wrap each piece in plastic wrap and store them in a glass jar for later use.

This is a popular dish among Thai food lovers, and anyone who enjoys durian should not miss it. Durian sticky rice is beloved for its combination of the fragrant durian, rich coconut milk, and soft sticky rice. Here’s how to make it:

Ingredients:

• 450g sticky rice
• 200g durian
• 60g sugar
• 1/2 teaspoon salt

Instructions:

• Soak the sticky rice overnight, then drain it before cooking. Mix in 1/2 teaspoon of salt, gently stirring to avoid breaking the rice grains.
• Mash the durian with sugar until the sugar dissolves evenly.
• Steam the rice in a steamer over boiling water for 15-20 minutes. Check if the rice is cooked, then add the durian mixture.
• Gently stir the rice and durian together using chopsticks, cover, and steam for another 5 minutes.

Your fragrant and creamy durian sticky rice is now ready!

Sounds unusual, right? Durian is commonly used to make candies, desserts, and more. But grilled durian, that’s a first, isn’t it? Don't be surprised though, as this is a traditional dish from Thailand. Durian is naturally sweet and aromatic, and after being grilled over glowing charcoal, its fragrance and sweetness become even more concentrated. You can eat a few slices without feeling overwhelmed.

Ingredients:

• Durian
• Grill and charcoal stove

Instructions:

• Start a fire, and once the flames are large enough, place the whole durian on the grill without peeling or separating the segments. Remember to rotate the durian evenly to ensure all parts are grilled. The fragrance will gradually spread around, irresistible. As it grills, the outer shell will char and turn black, but don’t worry, continue grilling because the golden flesh inside remains untouched.
• Once the heat reaches the right level, the shell will naturally crack open, revealing the golden, full, and inviting durian flesh. Grill for an additional 5 to 10 minutes, and depending on your taste, decide whether you want the durian to be more or less charred before removing it from the grill. Finally, take the durian off the charcoal stove, peel off the shell, and scoop out the golden flesh with a spoon, enjoying it while it’s hot.

Durian can also be used to make spring rolls. The sweet and fragrant taste of durian wrapped in crispy rice paper is sure to delight food lovers.

Ingredients:

• 3 ripe durian segments, pulp extracted
• 1 large ripe mango, peeled and diced
• 20g sugar
• 1g salt
• 12 pieces of rice paper (pia pastry can also be used)
• 1 egg, beaten

Instructions:

• Mix together the durian, mango, sugar, and salt.
• Place a rice paper sheet on a damp towel, add 30g of the filling, fold, and roll up.
• Fry in hot oil until the wrapper turns golden brown, then remove and drain the oil.
• Alternatively, after rolling, you can freeze the spring rolls until firm. When ready to eat, fry them straight from the freezer (do not thaw) until the wrapper turns golden. This method ensures a crispy exterior and a cold filling inside.