We have access to the frozen version of those King of fruits, much of its distinctive ‘odor’ is missing in the freezing procedure. We do not get the kick from sinking our teeth into thawed durian pulp. Nonetheless, beggars cannot be choosers. This weekend, I stuffed some choux pastry with generous scoops of durian cream.Voilà! An amazing French and south east Asian fusion dessert! They evoke fond memories of these thorny, husky fruits. I have probably said this before but we Malaysians are normally durian snobs those people living overseas purchase frozen Thai Monthlong durian from necessity and desperation because they are cheap and easily available and then moan about how tasteless and soggy, they are compared to new Musang King or XO and the rest of the types of durian which the rest of the world is usually clueless about.
Personally, I find frozen Thai durian perfect for use in recipes I have used it in durian smoothies, durian ice cream, durian kaya, prawn durian sambal do not knock it until you have tried it etc.More Lately, I have tried it in jemput-jemput durian puff where it is mashed up with flour, baking powder and sugar, then deep-fried but I decided I really prefer using the durian pulp dipped into batter, then deep-fried, so it is like biting into durian-filled puffs, instead of having it all stirred into the batter.Blend durian and sugar in a saucepan preferably non-stick and cook on low heat until thickened to a paste. Allow to cool.Combine the flours, baking powder and salt in a mixing bowl. Add water to make a thick batter.
Heat oil to approximately 180’C. With a spoon or ice cream scoop, drop a dollop of durian paste in the batter, then coat well, then move into oil. Fry until a golden brown colour you will want to use a wooden spoon or ladle to turn it occasionally to ensure even cooking; this should only have a few minutes.Remove and drain on paper towels. Allow to cool slightly before serving.