Hot and gooey, fresh durian guan is like eating caramelized brownie batter, and as it cools it settles into a thick, moist, sticky dough that is sweet, a little smokey, and tastes like durian.
Each variety of durian cooks down with their distinct flavor and texture, from Puangmanee’s sharp-noted sweetness and super-sticky texture, Chanee’s moist banana-bread texture with durian flavor, Nokyib’s dark caramel goo, and Ganyao’s perfect density and nuttiness.
These 200g packets were hand-stirred by Khosoom’s Mama over a wood-fire stove, pasteurized by blast-freezing and vacuum-sealed
Ways to Eat Stirred Durian
- Slice into wedges and warm in the microwave or oven
- Scoop it cold onto a spoon
- Stuff muffins or mooncakes
- Blend with water or mylk and drizzle over desserts
- Dice into cubes and stir into an Ice Cream Sundae