In Thailand , Durian paste called Thurian Kwon in Thai is a popular traditional product. This processed form is made from overripe or split base durian pulp, which is unpopular for consuming fresh and marketed at a low price. The paste can be kept for about one year.
Directions for making durian paste :
Raw material: overripe durian pulp and sugar.
- Wok or stirring machine
- gas burner or charcoal stove
- colander or grater for grating
Cooking process :
- Separate durians according to the varieties, take the seed out of the pulp.
- Grate the pulp through the grater, and take out the solids and excess parts.
- Weigh the pulp. Put it in the wok and stir for 30 minutes. For a sweeter flavour , add sugar, use 100 grams of sugar to 1 kg. of Monthong or 200 grams of sugar to 1 kg. of Chanee. Stir about 3 hours until dry and smooth but clinging to the fingers .
- Pack in a container covered with a plastic sheet and close the lid tight.
Packing and packaging: Weigh the finished product and put it in plastic bag, shape it into a long cylindrical tube and label.
Ratio of conversion :
- Whole fruit: 100
- Durian pulp: 22-30
- Durian paste (sugared): 16-18