08 Apr 8 Easy Recipes With Durian Paste to Try At Home
Durian paste is an easy-to-store product perfect for making desserts and pastries. It removes the hassle of removing the seeds and straining the durian flesh yourselves.
Searching for delicious treats to make with this paste? Well, this article is specially made for you! From creamy ice creams to rich mooncakes, we’ve compiled a list of recipes every durian lover should try.
What is Durian Paste?
Durian paste is a paste made of fresh durian pulp. The paste has a white or yellow custard-like texture. Depending on the durian variety used, the flavour can be bitter, sweet, or a delectable mixture of both.
Not sure which durian is for you? Learn about the taste of different durian varieties in our blog on How to Choose a Good Durian.
8 Easy Recipes with Durian Paste
Try these simple and yummy recipes to satisfy your durian cravings. We’ve compiled a diverse list of desserts and pastries loved by locals, complete with ingredient checklists, and step-by-step instructions.
1. Durian Ice Cream
Combine your love of durian and ice cream with this 3 ingredient durian ice cream recipe. The best part? It’s extra easy to make because no churning is needed!
Two Plaid Aprons
Servings: 3
Ingredients:
- 198 gm Durian paste
- ⅓ cup Sweetened condensed milk
- 1 ½ cups Heavy cream
Instructions:
- Add the durian paste and condensed milk into a blender.
- Blend the mixture to a smooth texture.
- Next, add the heavy cream.
- Blend on low speed until the ingredients are well-mixed.
- If needed, scrape down the sides.
- Increase the speed to medium high until the ice cream base is thick and fluffy (this will take 10 to 15 seconds).
- Transfer the ice cream base into a freezer safe container.
- Smooth the top of the ice cream base.
- Cover and freeze it overnight (or for at least 4 hours).
- Before serving, let the ice cream warm up slightly at room temperature.
“Durian Ice Cream (No Churn)” by Two Plaid Aprons.
No time to spare? Top Fruit offers a delicious selection of fruit-flavoured gelato, including durian flavours. Try our durian products today!
2. Durian Crepe
Durian crepe is one of the most popular durian desserts among Malaysians. With its soft outer skin and rich fillings, it’s definitely a must-try! You may even add extra colourings and flavours for a fun twist.
What to Cook Today
Servings: 8
Ingredients:
- 100 gm All purpose flour
- 20 gm Sugar
- 100 gm Coconut milk
- 200 ml Whole milk
- 2 Large eggs
- ⅛ tsp Salt
- Cooking oil or melted butter (to cook the pancake)
Filling:
- 300 gm Durian paste
- 180 ml Heavy whipping cream
- 1 tbsp Icing sugar
Instructions for Filling:
- Chill the bowl and whisk attachment for at least 15 mins. Make sure the heavy whipping cream is cold too.
- Add the heavy cream to the chilled bowl.
- Beat on medium speed for 4 minutes or until stiff peaks form.
- Cover and keep chilled.
Instructions for Crepe:
- Add the all purpose flour, sugar, coconut milk, whole milk, eggs, and salt to a blender.
- Blend until smooth.
- Chill for at least 30 mins to 1 hour.
- Preheat a non-stick pan over low heat.
- Coat the pan with some cooking oil or melted butter.
- Ladle crepe batter into a pan. Fry on one side until cooked and remove from the pan.
- Repeat until the batter is finished.
Assemble the Crepe and Filling:
- After the crepes have cooled completely, lay the crepe on a flat surface.
- In the middle of the crepe, place a spoonful of the durian paste and add on a layer of cream.
- Fold the crepe over into a square pillow.
- Repeat with the rest.
- Chill for at least 2 hours before serving.
“Durian Cream Pancake” by What to Cook Today.
3. Snowskin Durian Mooncake
Snowskin mooncakes are soft, chewy, and even better with durian. This recipe expertly blends the rich flavours of mooncakes and the strong aroma of the king of fruits.
Meatmen
Servings: 8
Ingredients:
- 300 gm Snowskin mix (Mix 200 gm fried glutinous rice flour / kaofen with 100 gm icing sugar)
- 60 gm Shortening
- 200 ml Water
- ¼ cup Glutinous rice flour (for coating)
Filling:
- 250 gm Lotus seed paste
- 250 gm Durian paste
Instructions for Filling:
- Mix the lotus seed paste with durian paste until well-mixed.
- Divide the mixture into portions of 60 gm and wrap these with cling film.
- Freeze for 40 mins or until hard enough.
Instructions for Skin:
- Add the snowskin mix and water to a mixer (or use your hands).
- Mix on low speed for 1 minute.
- Add the shortening to the dough.
- Continue to mix on medium speed for 5 mins. If needed, add a little water.
Assemble the Skin and Filling:
- Divide the dough into portions of 60 gm.
- Roll into a smooth ball and flatten out to palm-size with a rolling pin.
- Add durian filling to the centre wrap and roll until the surface is smooth.
- Coat with kaofen evenly and shape into mooncake.
- Repeat for the remaining dough and filling.
- Keep chilled and serve at room temperature.
“Snowskin Durian Mooncake” by Meatmen.
4. Durian Milkshake
This durian milkshake is great for warm, lazy days. The pairing of durian paste and vanilla ice cream creates a thick and refreshing texture.
Feed Grump
Servings: 1
Ingredients:
- 1 cup Frozen durian paste
- 2 cups Vanilla ice cream
- ¾ cup Milk
- Whipped cream (for serving)
Instructions:
- Add the durian paste, vanilla ice cream, and milk to a blender.
- Blend on medium-high speed until smooth.
- Pour into a cup and serve with a topping of whipped cream.
“Durian Milkshake” by Feed Grump.
Did you know eating durian has health benefits? Read more in our blog on 8 Remarkable Ways Durians Boost Your Health.
5. Durian Tarts
If you prefer something with a crunch, this recipe is a tasty option. These durian tarts have a crispy outer shell, paired with a delicious durian custard filling. You may also add toppings of your choice!
My Lovely Recipes
Serving: 24
Ingredients:
- 150 gm Low protein flour
- 40 gm Powdered sugar
- 1 Pinch of Salt
- 90 gm Unsalted butter (cold)
- 25 gm Egg Liquid
Filling:
- 3 Egg yolks
- 250 gm Milk
- 20 gm Granulated Sugar
- 15 gm Corn starch
- 100 gm Durian Paste
Instructions for Tart Crust (Part 1):
- In a large bowl, combine salt, sifted low-protein flour, and powdered sugar.
- Add unsalted butter and mix thoroughly using a spatula until well incorporated.
- Beat the eggs, then add 25g of egg liquid.
- Use a spatula to evenly mix all ingredients until a dough forms.
- Wrap the dough in plastic wrap, flatten it, and chill for at least 30 minutes.
Instructions for Filling:
- In a separate bowl, combine egg yolks and sugar, mixing well.
- Add corn flour and mix thoroughly for later use.
- Heat the milk until small bubbles form around the edges, then remove from heat.
- Gradually pour the hot milk into the egg yolk mixture, stirring constantly to prevent clumping.
- Add durian paste to the mixture and mix well (If you’re using durian flesh, strain out any durian fibres too).
- Cook the durian custard over low heat, stirring constantly to prevent lumps and ensure a smooth texture.
- Turn off the heat when the custard is almost thickened, then transfer it to a bowl.
- Cover with plastic wrap and chill.
Instructions for Tart Crust (Part 2):
- While the durian custard chills, prepare the tart crust.
- Press 13g of dough into tart moulds using a press tool.
- Press out additional dough and trim the edges with a knife to create flat tart shells.
- Use a fork to poke a few holes in the bottom of each tart shell for ventilation during baking.
- Preheat the oven to 170°C. Place the tart shells on the middle rack and bake for 15 minutes.
- Then, switch to the upper heat setting and bake for an additional 3 to 5 minutes until lightly golden.
- Once baked, allow the tart shells to cool before removing them from the moulds.
Assemble the Tart Crust and Filling:
- Transfer the chilled durian custard into a piping bag and squeeze it into the cooled tart shells before serving.
“Mini Durian Tarts” by My Lovely Recipes.
6. Durian Crepe Cake
This durian crepe cake is a bigger and better version of the previous durian crepe. The layers of crepe and durian cream create a delightful and delicious texture. You may top it off with dollops of cream and durian crème pâtissière for extra goodness!
Lisa’s Lemony Kitchen
This durian crepe cake is a bigger and better version of the previous durian crepe. The layers of crepe and durian cream create a delightful and delicious texture. You may top it off with dollops of cream and durian crème pâtissière for extra goodness!
Servings: 8
Ingredients:
- 300 gm Plain flour
- ¼ tsp Salt
- 4 Eggs
- 600 ml Milk
- 120 gm Melted unsalted butter
- Powdered sugar (for dusting)
Filling:
- 500 ml Milk
- 6 Egg yolks
- ½ cup Caster sugar
- 1 tbsp Rice flour
- ⅓ cup Corn flour
- 3 tbsp Plain flour
- ½ cup Thickened cream
- 290 gm Durian paste
Instructions for Crepe:
- Begin by sifting flour and salt together.
- Mix eggs and milk thoroughly.
- Gently whisk the liquid mixture into the flour until well combined.
- Add melted butter to the batter and mix until it reaches a smooth, pouring cream consistency.
- Heat a 20cm frying pan and grease it with butter or oil.
- Pour about 1/4 cup of batter onto the hot pan.
- Tilt it from side to side to ensure an even coating.
- Cook for around 30 seconds until the edges curl and become crisp, then flip the crepe and cook for another 30 seconds.
- Transfer the cooked crepe to a plate.
- Repeat until the batter is finished.
Instructions for Filling:
- Beat egg yolks and sugar until pale, then gradually beat in the flour mixture.
- Add the durian paste to the mixture.
- Transfer the mixture to a heavy-based saucepan.
- Bring it to a boil over medium heat, stirring constantly until thickened.
- Strain the mixture into a heatproof bowl and cover with cling wrap to prevent a skin from forming.
- Allow the durian crème pâtissière to cool (you may refrigerate to speed up the process).
Assemble the Crepe and Filling:
- Spread about 2 tablespoons of durian crème pâtissière onto each crepe layer.
- Continue layering the crepes, finishing with a final crepe on top.
- Sprinkle the assembled cake with icing sugar.
- Refrigerate the cake for at least an hour before serving.
- Serve slices of the cake with fresh cream and any leftover durian crème pâtissière.
“Durian Crepe Cake” by Lisa’s Lemony Kitchen.
7. Durian Cheesecake
It’s no surprise that durian pairs well with cream cheese. The top layer of this cheesecake has a rich, velvety and caramel-like flavour, complemented by a delightfully crunchy base.
Servings: 8
Ingredients:
- 340 gm Cream cheese
- 207 ml Sweetened condensed milk
- ¼ cup Durian paste
- 2 Eggs
- ½ cup Sour cream
- 1 tsp Vanilla extract
- 1 tbsp durian or banana extract
- 1 (9-inch) Prepared graham cracker crust
Instructions:
- Preheat the oven to 170°C.
- Whisk the cream cheese until fluffy.
- Add condensed milk and continue whisking until smooth.
- Incorporate durian paste, eggs, sour cream, vanilla extract, and durian or banana extract.
- Pour the batter into the prepared graham cracker crust.
- Bake for around 1 hour or until the filling sets and edges turn slightly brown.
- Serve warm or chill overnight in the fridge.
“Durian Puree Cheesecake” by Wongster.
8. Durian Chiffon Cupcakes
We’ve saved the best for last! The chiffon cupcake recipe infuses the cupcake base with durian flavours, and adds a refreshing layer of cream cheese durian topped with pistachio goodness.
Annie T
Servings: 17
Ingredients:
- 6 Egg yolks
- 6 Egg whites
- 1 cup Sugar
- 1 cup Durian paste
- 4 tbsp Condensed milk
- 3 tbsp Vegetable oil
- ½ cup All purpose flour
- ½ tsp Salt
- 1 tsp Baking powder
Frosting:
- ½ cup Durian paste
- 227 gm cream cheese (softened)
- 3 tbsp Heavy whipped cream
- 3 tbsp Powdered sugar
- Pistachio crumbs (topping)
Instructions for Cupcake:
- Whisk egg yolks with half a cup of sugar until creamy, then set aside
- Combine durian paste with condensed milk until well combined.
- In a large bowl, blend the durian mixture with the egg yolk mixture until smooth.
- Sift in the flour, baking powder, and salt, whisking until no lumps remain and the mixture becomes creamy. Set aside.
- Preheat the oven to 150°C and prepare cupcake liners.
- In another large bowl, beat egg whites with the remaining sugar until stiff peaks form.
- Gently fold 1/3 of the meringue into the cake mixture using a spatula, repeating the process until all the meringue is incorporated without deflating the egg whites.
- Carefully spoon the cake batter into cupcake liners and bake for 15 mins.
- Remove from the oven and let it cool completely.
Instructions for Frosting:
- Beat the cream cheese until creamy.
- Gradually add heavy whipped cream while continuing to beat at medium speed.
- Slowly add one tablespoon of sugar at a time, beating until smooth.
Assemble the Cupcakes and Frosting:
- Frost the cupcakes with the prepared frosting and sprinkle with pistachio crumbs.
“Durian Chiffon Cupcakes” by Annie T.
Shop For Durian Paste at Top Fruits
Top Fruits offers an excellent selection of durian paste. Our convenient packaging preserves the taste and delightful texture of the durian pulp, helping you make authentic-tasting durian desserts and pastries!
We also serve a wide range of durian products. Our bestsellers include fresh Musang King, Musang King Cotton Light Cheesecake, Durian Gelato and Durian Swiss Roll.
FAQ
What is durian paste made of?
Durian paste is typically made from 100 % durian fruit pulp. This paste can be made from durian varieties such as Musang King, Sultan King, and Kampung durian.
What can I do with durian paste?
Durian paste can be used in various culinary applications, such as making desserts like durian ice cream, durian milkshake, and durian cheesecake. It can also be used as a filling for pastries and buns.
How do you store durian paste?
Durian paste should be stored in an airtight container in the refrigerator to maintain its freshness and prevent spoilage. It can also be frozen for longer-term storage, where it can last for several months.
