Deep-fried durian puffs
Embrace durian season wholeheartedly with this dessert. Break open their airy crusts to reveal a centre of molten durian pulp.
Makes 4 balls
Prep time 25 minutes, plus 1-2 hours freeze time
Cook time 10 minutes
20g egg whites
60g potato flour
30g glutinous rice flour
120g fresh durian pulp
oil, for deep-frying
20g icing sugar
- Using an electric mixer, beat egg whites and sugar until light and fluffy, about 10 minutes. Add potato flour and glutinous rice flour and mix well.
- Mould durian flesh into small balls, each weighing approximately 30g, and freeze until hardened, about 1-2 hours.
- Coat frozen durian balls with egg white-flour mix.
- Heat up a wok of oil to 160C. Drop the balls carefully into the oil and deep-fry until golden brown. Drain from oil and dust with icing sugar to serve.