Sometimes a durian biscuit will just have to do

This durian season in Hong Kong has been meagre. July flew by with very few durians from Malaysia on display or sale. (Thai durians are omnipresent but what’s the fun in that.) I heard that durian is going for SGD 100 per kilo from my mother. Can it be true? 

Tellingly, my friend DW on his trips to KL and Singapore has had few opportunities to indulge in his favourite fruit. 

So how have we survived???!!!!

DW brought back some durian biscuits from Durian Durian in KL. In chinese these are 香餅, which aren’t exactly biscuits in the English sense nor are they cakes. I guess the closest thing is maybe a flaky jam tart… but it’s filled with durian instead of berry based jam. Anyway for the purpose of this blog, they are biscuits.

It really wasn’t bad. Here’s the tub.


The biscuits  inside are individually wrapped. So they are protected from bumps and won’t flake all over.


Here’s the advice on the back of the tub to warm it up if you have kept it for a while. I didn’t do this though and it tasted fine.


It tasted good. There was a nice durian aroma and aftertaste, I think I burped durian for a few hours later. It tasted more of rich D24 blended with maybe D101 than Musang king though. You can see the nicely baked layers and the durian paste oozing out…


It was all gone, flakes and all, in 2 minutes. 

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