Every year during the period between June and September, this "spiky" green thorns fruit known as "Durian (榴莲)" can be found everywhere in the HDB market area or some local supermarkets fruit section (fruits remove from shells and tightly sealed). So is either you love or hate this fruit due to it's strong odour where some said it is fragrant while others might find it distinguishing.
Last week while thinking of what to do with those "excess" Durian in the fridge, I do a quick post from "instagram" via Cuisine Paradise Facebook page and I received many interesting suggestions (read more HERE) within a short while. So after browsing through the comments, I decide to make some Durian Butter Cake for afternoon tea as well as a giveaway to mum's friends.
Durian's shape ranges from oblong to round and the colour of its husk is either green to brown with its flesh pale to darker yellow depending on the species. There are many species around and the most common and popular few in Singapore are "D24", "XO", "Mao Shan Wang", "Red Prawn" and etc (which is on the higher price range that goes by weight). Or you can choose those "Kampong Durian (甘榜榴莲)" which price as low as "S$0.50 - S$1.00" (smaller in size) each Durian.
DURIAN BUTTER CAKE
From the photos of the cake in this post you can more or less visualize the texture which looks moist, soft, rich and "super fragrant" (too bad you can't smell it virtually) due to the amount of durian pulps added. And during the baking time, you will be amazed on how aromatic your house smells like provided you are a Durian lover.
DURIAN ON BAGUETTE
Buah Keluak Toast where by I used some of the leftover Buah Keluak paste to make the toast. But as for this "Durian On Baguette" is so simple that I just spread some durian pulp (I have kept some in the fridge from previous night dessert) on freshly toast baguette which makes it so yummy and similar to ice-cream on warm toast effect. For more recipes using Durian, you can refer to the post HERE.