I grow up loving durians. When I was a kid, we used to go back to Malaysia to visit my grandparents during the June school holidays. Coincidentally, June is also the durian season, so my grandfather would always bring back a huge gunny sack of durians on one of the days we were back. All of us (the grandchildren) would then sit around my grandfather, eagerly waiting for him to crack open the King of Fruit. Sometimes we wolf down the durians so fast that my grandfather couldn’t open the durians fast enough! As durians are very heaty, we would then mix tap water with a little salt on the durian husks and drink from there to cool ourselves down. Those were the days!
Durian is a large fruit with strong odour and a thorn-covered husk. Some people regard the smell of durian to be pungent, overpowering, revolting, sewage-like, or even like rotten food, but not to me! I love the smell of durians, and though usually I want my fruits to be sweet, but for durians, I love it best when they are bitter – the more bitter they are, the more I love them!
I’ve always preferred eating durian on its own – not in cakes, not in pancakes, not in mousses and not in ice creams – just 100% plain durian on its own. So for Aspiring Bakers, I wanted to bake something that will not dilute the flavours of durian, and I decided on this when my friend showed me the recipe on Yahoo! Makansutra.
No baking or mixer is need for this recipe – hooray! The durian flesh is wrapped in a thin rice paper, coat in flour-egg wash-breadcrumbs mixture, then pan-fried until golden brown. No cream or flour is added into the durian so the taste of durian is not diluted and I love the combination of the crispy breadcrumb-crusted roll, creamy durian flesh and the light touch of sweetness from the dusting of icing sugar. YUM!
I will advise against eating too many at once though, as durian is very heaty and frying it only intensifies the heatiness of the overall snack!
Here’s how to make them!
|1) Grab a rice paper.||2) Soak in warm water to soften.|
|3) Scoop some durian purée on top.||4) Fold up the sides.|
|5) Then roll it up!||6) Dip into some corn flour.|
|7) Then egg wash (I used only egg white).||8) Finally in panko.|
|9) Pan-fry in a little oil.||10) Drain on paper towel.|
There are only a few days left to this challenge, so do join us now if you have the time! If not, I’ll see you next month for the next challenge hosted by me – CHOUX! Now for the recipe!
- 1 cup mashed durian purée (from about 8 to 10 durian pieces)
- 2 tablespoons corn flour
- 1 egg
- 1 tablespoon milk / water
- ½ cup panko / bread crumbs
- 8 - 10 pieces rice paper
- Oil for frying
- Icing sugar for dusting
- Combine durian purée and 1 tablespoon corn flour (optional) together in a small bowl. Refrigerate so that the purée firms up a little so it's easier to scoop later on (optional).
- Place remaining 1 tablespoon corn flour in a shallow plate. Combine egg and milk / water in another shallow plate. Place the panko in a third shallow plate.
- Dip the rice paper in warm water to soften, about 3 to 5 seconds. If you soak the rice paper in the warm water for too long, it will too soft and very hard to roll it up. As you wrap the rolls, the rice paper will continue to absorb water. Scoop a huge spoonful of durian purée onto the softened rice paper, dab the edges with the egg wash, fold the corners in and roll it up into a roll.
- Place the rolls on cling wrap / greaseproof paper / clean, damp tea towel apart from one another to prevent the rolls from sticking. One of my rolls dried out and got stuck onto the wooden chopping board!
- Dip the roll into corn flour, then egg wash and finally panko.
- Heat the oil over medium heat until hot (sprinkle a little panko into the oil and when it starts to sizzle, the oil is ready). Fry the rolls until golden brown, about 1 minute on each side. Drain the rolls on a paper towel.
- Transfer the rolls onto a serving plate. Dust generously with icing sugar and serve.
- I found the recipe provided by the author a little weird as 1 cup of durian purée was not enough for me to make 15 rolls – so I’ve adjusted the recipe accordingly in the one I provided below. Also, I didn’t mix in any corn flour or custard powder; didn’t freeze the purée (thought it’d make the purée too hard to be scooped out); and substituted panko for coconut (no coconut on hand).
- As this snack is a combination of a durian and frying, it will be extremely heaty, so do eat in moderation and drink lots of water so you don’t fall sick!
- Substitute rice paper with spring roll wrapper – but you’ll have to fry the roll for a longer period.
- Here is a website where I found tips on working with rice paper wrappers: HERE