Durian does not travel well on a plane, and Davao, its Philippine capital, solved the problem by turning it into sweets: yolk-and-milk candies, pastillas and sealed tarts that travelers carry as pasalubong, the homecoming gift. Market stalls sell nothing else.
Ingredients
300 g ripe durian pulp
1 can condensed milk (395 g)
4 egg yolks
1/2 cup sugar
2 tbsp butter
Cellophane wrappers
80–140 kcal per typical serving.
2 candies (estimated from the typical recipe)
Where to try it
Davao
How it is made
Cook the durian pulp with sugar over low heat 15 min until it dries a little.
Add the yolks and condensed milk; stir nonstop.
Cook 20-30 min until the mass pulls away from the pot.
Cool slightly and shape candies with buttered hands.
