Roasted Durian
烤榴莲 · pan chinese cuisine
The author usually eats durian chilled from the freezer, but tried roasting it this time. Roasting makes the durian sweeter, and the fragrance fills the kitchen while it bakes.
Priya RamanSeattle home cook obsessed with South Indian food. I make dosa batter from scratch every Sunday and I'm slowly converting my whole neighborhood to cardamom chai. Ask me about tadka!Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
durian pulp榴莲肉
as needed
Techniques you'll use
- Sugar caramelizing (chao tang se) ↗
Melt sugar into amber caramel to color and flavor braises.
Steps
- 1
Step 1
Prepare the ingredients.
✅ Done when: All ingredients are ready on the counter before you begin.
- 2
Step 220 min
High heat
Place the whole durian pieces in an oven-safe dish. Preheat the oven for 3 minutes, then bake at 200°C (about 400°F) for 15 to 20 minutes.
✅ Done when: The baking time has elapsed and the durian is heated through with light browning on the surface.
Near the end of baking, check the color of the surface and continue roasting to your preferred level of browning. A caramelized, crisp surface tastes especially good.
✅ Done when: The surface is browned to your liking, with crisp, caramelized edges.