It’s not called the King of Fruits for naught, and these delicious durian desserts bring this Singaporean favourite to a whole new level.
Creatively incorporated into puffs, macarons, and even creme brulee, check out these 10 wicked desserts that’ll convert you to a durian lover, if you aren’t already.
Mango sticky rice has a cooler cousin at Sawadee Thai Cuisine – the Khao Neow Turian (durian with glutinous rice)!
There’s really nothing else to this deliciously crafted dessert, but it’s all we need: thick Mao Shan Wang durian is plonked atop the sweet and savoury sticky rice. A sprinkle of sesame seeds add to the crunch.
9 Tan Quee Lan St, Singapore 188098
NEXT: Durian Shaved Ice – Dessert First →
This rendition of durian pengat (custard) is served with browned butter croutons and coconut ice cream and is then topped with gula melaka, so it’s full of textures and bite. The myriad of flavours go well together, although it might cause the durian component – which is extremely silky and smooth – to be less distinct. But that’s what makes it great for the uninitiated!
NEXT: Durian Puff – Taste Better →
Durian puffs aren’t uncommon, but this is one of the better durian puffs we’ve had.
The durian puree oozes out at the first bite, and it doesn’t stop. While the creamy filling does not have the fibrous texture as in other durian puffs, it is pungent like the real thing.
#B2-K07, Vivocity, 1 Harbourfront Walk, Singapore 098585
NEXT: Durian Salaat – Chalk Farm →
It’s hard to up the ante of a traditional dessert like the kueh salat. But this durian salat from Chalk Farm does exactly that.
It swaps out the typical coconut pandan custard layer with an ultra-creamy durian custard made from the Mao Shan Wang durian flesh. The durian pairs with a glutinous rice layer – stained a pretty blue with blue pea flowers – that is sticky just as it should be, yet so well crafted that you can taste each grain individually.
#B1-K24, Paragon Shopping Centre, 290 Orchard Rd, Singapore 238859
NEXT: Durian Tapioca Cake – Durian History →
This has just the right chewy consistency that we expect of this local kueh (pastry) but with the added component of our favourite fruit!
The durian is mixed together with the rest of the ingredients and then fried in a pan. It’s not as fibrous like real durian is, but it’s delish nonetheless.
#01-28, People’s Park Complex, 1 Park Rd, Singapore 059108
NEXT: Durian Macarons – Bakerz Lab →
Macarons are typically very sweet, but these Mao Shan Wang ones aren’t.
Sandwiched in between crispy macaron crusts, the Mao Shan Wang puree has the right amount of oomph, yet not too overpowering that you forget it’s a delicate French confection.
#04-40/41, Sultan Plaza, 100 Jalan Sultan, Singapore 199001
NEXT: Durian Egg Tarts – 8Tarts N Pastries →
The surface of the egg tart showed the durian jam clearly, which got us initially excited. And we weren’t disappointed after the first bite. We could taste bits of D24 flesh and the flavour of the durian was really strong, which actually masked the taste of the egg tart completely. But we did like how flaky the crust is.
#B2-K4, VivoCity, 1 Harbourfront Walk, Singapore 098585
NEXT: Durian Cake – CreatureS →
There is nothing modest about this durian cake. It’s a monster, in a very good way.
We love how pulpy and generous the durian filling is so you feel like you’re eating an actual durian. But lest you mistake it for the actual fruit, they’ve paired it with light and sweet sponge cake and vanilla cream that complements well, but doesn’t take the spotlight away from the main star.
20 Desker Rd, Singapore 209557
NEXT: Durian Crème Brulee – The Quarters →
Cheekily named “Durian Can Boleh” (“boleh” loosely means “can do it!” in Malay), this fusion of durian with crème brulee works unexpectedly well!
Because of the custard-like texture of durian, the fruit was used in lieu of vanilla custard in this dessert. The pulps of Mao Shan Wang was removed, so you get a really creamy texture.
#01-09, Icon Village, 16 Enggor St, Singapore 079717
NEXT: Durian with Glutinous Rice – Sawadee Thai Cuisine →
By Ho Pei Ying, HerWorldPlus, 6 September 2016
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