Came across the recipe from Amy Beh's newspaper article and not too sure how the paste looks like. Anyway, since I have some durian flesh available [it is durian 'King of Fruits' season in Penang now], I went ahead to prepare it.
I reduced the sugar and oil.
450 gm durian flesh - mashed
220 gm sugar [I reduced to 200 gm]
60 gm oil [I used 3 tbsp]
1 tbsp oil
|Mixing durian flesh with sugar, stir on low heat [beginning]|
|Paste after stirring for 15 - 20 minutes and oil added|
|Paste ready after about 30 minutes|
- Put 1 tbsp oil in a non stick saucepan. Add in durian flesh and sugar. Stir and cook till dry [takes about 20 minutes. Gradually add in oil, 1 tbsp at a time. Stir continuously on low heat until paste is dry and looks shiny.
- Dish out to cool completely before storing in refrigerator for later use.