Ingredients

  • Yields 11-12 pieces
  • 110 g pale brown sugar 

  • 100 g unsalted butter (at room temperature)

  • 10 ml coconut oil 

  • 180 g pure musang king durian paste 

  • ¼ tsp salt 

  • 80 g all-purpose flour

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Recipe Courtesy of
Asian Food Network

Musang King Blondies

Blondies are rich, dense dessert bars designed to be indulged in on their own. Here, we add in flavorful, pungent Musang King durians for a whole new level of blondie goodness. Baking the bittersweet Mao Shan Wang gives it a mellower, deeper flavor, giving you and your loved ones a new way to enjoy the durian.These bars are super easy to store due to their compact nature –that is if any is left after you’ve made them!
  • Easy
  • 25 min
  • 15 min
  • 10 min
  • 3 steps
  • 6 Ingredients
  • Easy
  • 3 steps
  • 6 Ingredients
  • 25 min
  • 15 min
  • 10 min

Instructions

  1. Mix the base ingredients

    • In a large mixing bowl, mix brown sugar, butter, coconut oil and musang king durian paste.
    • Stir till evenly mixed.
    Mix the base ingredients


  2. Add flour and salt

    • Add the flour and salt and mix well till the flour is incorporated.
    • Line a 9”x 5” loaf tin with baking paper and brush lightly with oil.
    • Pour the mixture into the lined pan,and smooth the top with a silicone spatula.
    Add flour and salt


  3. Bake blondies

    • Pre-heat the oven to 170⁰C.
    • Place into the oven and bake for 13-15 minutes, testing with a toothpick from 13 minutes on for your preferred doneness.
    Bake blondies


Plate and Serve!

Remove the blondies from the oven and allow to cool completely in the pan before removing from the pan and cutting into squares. Serve.

Plate and Serve!

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Ingredients
  • Yields 11-12 pieces
  • 110 g pale brown sugar 

  • 100 g unsalted butter (at room temperature)

  • 10 ml coconut oil 

  • 180 g pure musang king durian paste 

  • ¼ tsp salt 

  • 80 g all-purpose flour

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