Partake in durian season… by having dessert.
It’s not called the King of Fruits for naught, but if you can’t take eating a durian just by itself (see here for a pick of the best), these delicious creations will tempt you to tackle this Singaporean favourite. Cleverly incorporated into puffs, ice creams, and even crème brulee, check out these 12 (and more!) wicked desserts that might just 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 all that’s needed is the thick Mao Shan Wang durian (a popular grade of durian) flesh plonked atop the sweet and savoury sticky rice. A sprinkle of sesame seeds adds to the crunch.
The Sinpopo Brand rendition of durian pengat (custard) is served with browned butter croutons and coconut ice cream, and is then topped with gula melaka (palm sugar), 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!
Durian puffs aren’t uncommon (you can get this brand’s confections from a kiosk in VivoCity), 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.
It’s hard to up the ante of a traditional dessert like the kueh salat (glutinous rice and custard dessert cake). 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.
(image: Xie Huiqin)
This elegant dessert by Chef-owner Malcom Lee of Michelin-starred Peranakan restaurant Candlenut is surpringsingly light and refreshing with durian flavours that are distinct yet not overpowering. The combination of smooth, luscious ice Mao Shan Wang ice cream and lovely home-made Kueh Rose (honeycomb or rose cookies) is brought together by a creamy durian pengat (custard) sauce that has just the perfect balance of durian and coconut cream, with scattered bits of crushed feuilletine adding to the crunch. The perfect finale to the array of hearty yet refined dishes found here.
(image: Ding Dong)
The visually arresting spikey Durian Alaska is one of Mod-Asian restaurant Ding Dong’s latest desserts. Created by newly appointed Head Chef, Miller Mai, this local-inspired spin on the classic Baked Alaska has a thin crunchy biscuit base topped with a generous layer of durian kaya (coconut jam), pandan chiffon cake and a house-made durian ice cream, then covered with a sweet outer “durian shell” of torched pandan meringue.
(image: Peony Jade)
Available till July 2018 at the restaurant, this decadent Handcrafted Pure Black Gold Mao Shan Wang Mille Crepe Cake is a labour of love, and has to be prepared fresh to order and be consumed immediately to be savoured in it is best state. The crepe is handmade by pastry master chef Wong Kok Shyong and layered with a filling of fresh Mao Shan Wang durian flesh held together with a touch of whipped cream. Do note: A 3-day advance order is required, and you can enjoy the cake at the restaurant or have it for takeaway.
(image: Xie Huiqin)
There is nothing modest about this durian cake from CreatureS. It’s a monster, but in a very good way. The durian filling is so pulpy and generous that 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 Genoise sponge cake and pandan Chantilly cream that complement well, but doesn’t take the spotlight away from the main star.
Cheekily named Durian Can Boleh (“boleh” loosely means “can do it!” in Malay), this fusion of durian with crème brulee works unexpectedly well! This bittersweet dessert at Mod-Sin restaurant The Quarters (helmed by Chef Chung Deming) has been a hit since it made its debut. Because of the custard-like texture of durian, the fruit was used in lieu of vanilla custard in this dessert. The pulps of the Mao Shan Wang durian are removed, so you get a really creamy texture.
(image: Marriott Cafe)
Durian fans would rejoice at the mélange of durian pastries and desserts handcrafted with premium Mao Shan Wang and D24 durians offered here. Over 12 delectable durian items are featured including Mao Shan Wang Durian Cream Puffs, Mao Shan Wang Durian Mochi (Japanese rice cake), and the Durian Strudel with D24 durian mousse layered with flaky pastry.
New items such as the rich Durian Butter Pudding with Coconut Sauce that has D24 durian custard between slices of buttery brioche, and Glutinous Rice with Durian & Coconut Cream with chewy glutinous rice and bittersweet D24 durian pureé are also good to try. And before you get carried away, do save some space for the buffet spread of local delights and International delicacies which includes freshly shucked oysters, prawns and sandwiches. This smorgasbord is available from 3 p.m.-5:30 p.m. daily, till 31 July 2018.
(image: Majestic Restaurant)
Regulars at Chef Yong Bing Ngen’s Majestic Restaurant will be all too familiar with his signature dessert named Crispy King of Durian with Maple Syrup. Fresh creamy Mao Shan Wang durian is blended with milk, before being frozen (like a semifreddo if you will) and wrapped in rice paper. This is then dipped in batter of flour, corn flour and baking powder, and deep-fried to a golden brown for a hot crispy shell on the outside, and icy cold durian goodness on the inside. Another highlight here are the soft and pillowy Chilled Glutinous Rice Dumplings that come with punchy Mao Shan Wang durian filling.
By Ho Pei Ying, HerWorldPlus & Xie Huiqun; Updated by Christopher Ong Ujine, 2 July 2018
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