Friday, 2 August 2013

Durian Hokkaido Chiffon Cupcake - 榴莲北海道蛋糕

It's such a coincident that last year in the month of August, I also bake Hokkaido Chiffon Cupcake. And for this year I used my favourite topical fruit, "Durian" as one of the main ingredients for the  cake and fillings. We just love to serve it chilled as the creamy durian fillings taste so yummy with the combination of the durian chiffon.

Kampong Durian (甘榜榴莲)
Since it's Durian season again, you can see many different varieties of durian in the wet market and a few days back I bought this really good "Kampong Durian (甘榜榴莲)" which only cost SG$2.00 (about 8 - 10 seeds). Although the price might be low but from it's "colour" you know immediately it is a good buy.


DURIAN HOKKAIDO CHIFFON CAKE
(榴莲北海道蛋糕)


For those who likes Hokkaido Chiffon Cupcakes, adding some good durian pulps which is in season are definitely something worth the effort and calories. And by serving them as party food aor after meal dessert I am sure your family and guests will love them just like what we do if they are durian lovers.


(Make: 6 - 8 cups  | Preparation: 10 minutes |  Baking: 20 minutes)

Ingredients:
3 Egg Yolks
30g Caster Sugar
40ml Corn Oil
40ml Water/Fresh Milk
1/2 Teaspoon Vanilla Extract
80g Cake Flour
100g Durian Pulps
4 Egg Whites
30g Caster Sugar
1/4 Teaspoon Corn Starch


Method:-
1. Preheat the oven to 170°C (Degrees Celsius) and whisk egg yolks and sugar till pale in colour. (I used a hand beater and it takes about 5 minutes)

2. Next whisk in corn oil, water and vanilla extract one at a time till well mixed before stirring in the durian pulp and mix until it resemble a smooth batter.

3. Slowly add in sifted flour and stir using hand whisk till combined. Set aside.

4. Set the speed of electric beater to low and beat egg whites until foamy. Slowly add in sugar mixture (mix sugar and corn starch together) while the mixer is running on medium speed and beat until it reaches soft peak form. (a soft peak is reached when the beaters are pulled out of the whites and the peaks that form droop)

5. Scoop 1/3 of the egg whites and use a hand whisk to mix it evenly into egg yolk batter.

6. Next fold in balance whites in two batches with spatula till well combined.

7. Scoop batter into arrange paper liners to slightly more than 3/4 cup full and bake in preheated oven (middle rack) for about 20 - 25 minutes (depending on the size).

8. When done, remove from the baking tray and cool it on rack before making the custard fillings (for your information the cake will shrunk a bit after being remove from the oven).

Ingredients For Durian Fillings:
200ml Whipping Cream
1.5 Tablespoons Icing Sugar
100g Durian Pulp

Method:-
1. Prepare some ice water in a basin (optional), place mixing box which contain the durian pulp and icing sugar in it and beat till combined.

2. Next add in whipping cream and beat cream on medium low speed until firm.

3. Scoop custard cream into piping bag and pipe the cream into the cool cupcakes. When done, dust with some icing sugar.

4. Keep it in fridge for about an hour or more to firm up the durian fillings and so that the overall taste will be better.



As you might know Durian is always one of my favourite fruits well as ingredient which I dote a lot in my bakes and cooking. And if you have being following my posts you would probably seen my crazy ideas with durian such as Double-boiled Durian Chicken Soup, Durian Fried Rice, Durian Tiramisu and etc which you can find more related recipes here.

Recipe being featured @ Asian Food Channel Facebook Page
Lastly I would like to share with you my childhood way of eating Durian. I just simply love to have a few seeds of good quality durian to go with some hot steamed rice. And you have to eat this in a way using your hand (fingers) and not with any cutlery (fork and spoon). Try this combination and I bet you would love it, the fragrance and creamy taste of the durian blends well with the rice which makes you crave for more.  And when i share this in our Facebook page (here), I received many suggestions such as adding some salt, belachan etc which I would like to give it a try next round.

17 comments:

  1. Hi! Ellena, may I ask at which stage do u add in the durian pulp when making the cake? It was not mentioned. I'll love to try this recipe:) Thank you! Regards, Winnie

    ReplyDelete
    Replies
    1. Hi Winnie, thanks for the note to point out my error. I have just update the recipe. Just add the durian pulp after the oil and water will do :)

      Delete
    2. Thank u!

      Delete
  2. Fascinating, absolutely fascinating.

    ReplyDelete
  3. Oh wow... I am a fan of durian. These cupcakes look so delicious. They are a must try! I love the cupcake liners. Very cute.

    ReplyDelete
  4. Hi dear
    May I know if the corn starch is optional? And at which step do we need to add it in?

    Ting j.

    ReplyDelete
    Replies
    1. Hi Ting, Mix the cornstarch and sugar together then add into the egg whites and whisk together.

      Delete
  5. Where is step 6?

    ReplyDelete
  6. Hi dear,

    may i know what do you mean by 'Prepare some ice water in a basin'?

    Thank you very much =)

    ReplyDelete
    Replies
    1. Hi Stephy,

      Ohhh just place some ice cubes in a basin and place the bowl containing whipping cream to whisk so that the cold water will make it easier to whip up the cream. But it's optional :)

      Delete
  7. hi elena! thank you for this recipe. i've just tried making the cupcakes, but mine forms a small dome and cracks at the top, not like yours. i followed the recipe very closely. how can i make it not crack?

    ReplyDelete
    Replies
    1. Hi there, I think the dome/cracks might be due to over mixed of the batter or the level of rack you place in the oven as in to near to the top.

      Delete
  8. Hi if I don't want to to add 100g pulps in the cake what else can I add? More flour or?

    ReplyDelete
    Replies
    1. Hi there, you can omit it and do the plain version using:-

      6 Egg Yolks
      40g Caster Sugar
      70ml Corn Oil
      100ml Fresh Milk
      1/2 Teaspoon Vanilla Extract
      140g Cake Flour
      6 Egg Whites
      50g Caster Sugar

      Delete
  9. Hi Ellena thanks for the fantastic recipe. I googled durian cupcakes and your post popped right out! I tried your recipe twice and the durian cream is to die for! But the cake was much erm... heavier than I thought chiffon cake should be. I followed your steps to the T. Not too sure where I went wrong. Would u be able to help? Is there something I can do to improve the fluffiness of the cake?

    ReplyDelete
  10. Oh, does it make a difference if I use olive oil instead of corn oil? Heh....I did not follow your recipe to a t after all. :p

    ReplyDelete

Dear All,

Thanks for leaving down your comments. I do value each and every of your suggestion(s) or comment(s) so if you are signing off as Anonymous, please kindly leave your Name so that I could address you. Thanks

Lastly, please DO NOT SPAM as Spam comments will be deleted immediately.

Regards
Ellena (Cuisine Paradise)

ShareThis

Latest Kitchen Updates @ Cuisine Paradise


Click on the above photos or HERE for more kitchen pantry ideas.

Giveaways