Durian Bao Recipe

There are too many “Mao Shan Wang” Durian in my fridge, so I decided to make something out of it. I called it “Durian Bao” haha! It’s not a cake, not bread or biscuit! The outer part is quite crispy and when you bite, the inner part is a little bit like bread.

How to make Durian Bao

Durian Bao


200g self-raising flour
1 egg
110ml Fresh milk
20g sugar
20g butter
150g durian


1. Put the self-raising flour into a big bowl. Add egg, milk and sugar. Knead 5 minutes. Add butter and knead for another 5 minutes. Cover it up with a wet cloth, set aside for 1 hour.
2. Divide the dough evenly to 10 or 15 and place them onto a baking tray. Cover them up with a wet cloth and set aside for 15 minutes.
3. Purée the durian in a blender.
4. Take the dough and place it on a cutting board (wrapped with plastic).
5. Use a roller and roll the dough flat then place 1 tablespoon of the Durian purée into the middle.
6. Close it tightly and place it back to the baking tray.
7. Cover the Durian Bao with wet cloth again for 15 minutes.
8. Brush a little bit of egg yolk on top of the Durian Bao.
9. Pre-heat oven 180°C and bake the Durian Bao for 18 to 20 minutes.

Helpful Tips:

If the flour is too sticky, add some more self-raising flour.

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