Love durian? You will love these durian desserts that are just as good, if not better, than the fruit!
These delicious durian desserts let you enjoy the king of fruits in 10 other forms.
Mango sticky rice has a cooler cousin at Sawadee Thai Cuisine – the durian sticky rice! They call it Khao Neow Turian, which essentially means durian with glutinous rice. And there’s really nothing else to this deliciously crafted dessert. Thick Mao Shan Wang is plonked atop the sweet and savoury sticky rice. A sprinkle of sesame seeds add to the crunch. $12, from Sawadee Thai Cuisine, #01-01, TQL Suites, 9 Tan Quee Lan Street, tel: 6238-6833. Think durian ice kachang is good? You might think again when you’ve tried this durian shaved ice cream from Dessert First. The shaved ice is topped with a scoop of flavourful durian ice cream and a thick dollop of D24 durian flesh. The durian flavour is really robust, so it feels like you’re having durians cold. $7, from Dessert First, #01-04, 8 Liang Seah St, tel: 6333-0428. This durian pengat version 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. $9, from Sinpopo, 458 Joo Chiat Rd, tel: 6345-5034. 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. $3.90 for 2, from Taste Better, # B2-K07, Vivocity, 1 Harbourfront Walk, tel: 8500-4766. 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 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. $13 a slice, from Chalk Farm, #B1-K24, Paragon, tel: 6235-2872 and #B1-83M, Parkway Parade, tel: 6348-2032. If you love the fried tapioca cake commonly served at pasar malams, you will love this. This has just the right chewy consistency that we expect of this local kueh 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. We would have love this to be a bit more fibrous, to reflect the real durian used in it, but otherwise, there’s nothing more we could have asked for. 80 cents apiece, from Durian History, #01-28, People's Park Complex, 1 Park Road, phone number unavailable. 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. $3 per piece, from Bakerz Lab, #04-40/41, Sultan Plaza, 100 Jalan Sultan, tel: 9855-1531. 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. $2, from 8Tarts n Pastries, #B2-K4, VivoCity, tel: 8139-1982. 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. $12 a slice, from CreatureS, 120 Desker Rd, tel: 6291-6996. This a fusion of durian with crème brulee—a union that 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. The portion is dainty, but hey, when the durian flavour is so incredibly flavoursome and distinct, there’s really nothing else to complain about. $8.50, from The Quarters, #01-09, Icon Village, 16 Enggor St, tel: 6834-4174.
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