Showing posts with label Durian Delicacy. Show all posts
Showing posts with label Durian Delicacy. Show all posts

Tuesday, 24 July 2012

Durian Butter Cake


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.


(Make 4: 5.5 x 9.5 x 4.5cm  | Preparation: 10 minutes  | Baking: 40 minutes)

Ingredients:
250g Self-Raising Flour, sifted
250g Unsalted Butter, soften
200 - 220g Caster Sugar
5 Eggs (55g each)
350g Of Fresh Durian Pulps
50ml Fresh Milk
1 Teaspoon Vanilla Extract

Method:-
1. Scrap the flesh of the Durian into a bowl and set aside for later use.

2. Preheat the oven to 170 degree.

3. Cream the butter and sugar together until light and fluffy (beating with an electric mixer for about 5 minutes on medium speed).

4. Add in 1 egg at a time, beating well in between each additions.

5. Beat in Durian pulps till combined, using a rubber spatula to fold in half the sifted flour (careful not to over-stir or beat the mixture) and follow by milk and remaining flour.

6. Divide the batter into the prepared casing, hollowing it out slightly in middle to prevent it rising to a dome in the centre. (you can add in some extra durian pulp on top like what shown in the 1st photo above).

7. Bake the cake in preheated 170 Degree Celsius oven for 40 - 45 minutes or until a skewer insert in the middle and come out clean.

8. When cooked, remove cake from the oven, allow it to cool completely on a wire rack before cutting.



DURIAN ON BAGUETTE


This "special" idea comes from one of my recent post on the 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.

Friday, 8 July 2011

[Durian Feast] Durian Pancake vs Durian Steamed Cake vs Steamed Durian Egg Custard

Despite of the hot and terrible humid weather going on for the past weeks I am still craving for these "Durian Treats" instead of some cooling stuffs like herbal jelly, ice kacang or cheng teng. Durian is one of my favourite fruit since childhood and I have use it to create many different recipes in this blog such as Durian Fried Rice, Double-boiled Durian Chicken Soup, Durian Chocolate Chiffon Cake and etc.

And in this post I will be sharing 3 quick and easy recipes on snack and dessert using Durian as one of the key ingredients. Do let me know which your favourite Durian Dessert!!!!

I am sure most of you love the Durian Pancake from either Four Seasons, Emicakes, Teng Yu (鼎优) or etc. To be honest I am also one of the fans from Four Seasons who loves their Durian Pancake and Durian Puffs. Here I would like to share a simple recipe where you can either make a thin and crispy or thick and fluffy pancake wrapper for your durian pancake.

Ingredients: (makes 6, 12cm diameter pancakes)
100g Plain Flour
1/2 Teaspoon Double Acting Baking Powder
200ml Thick Coconut Milk/Fresh Milk
1 Egg, 60g
70g Caster Sugar
Pinch of Salt

Filling:
200g Fresh Durian Pulp, seeds removed

Method:-
1. Sift plain flour and double acting baking powder together.

2. Beat egg and sugar until creamy and fluffy (about 3 - 4 minutes) before stirring in the flour mixture.

3. Next add in remaining ingredients, mix well to form a smooth batter.

4. Set batter aside in the fridge for about 30 minutes.

5. Heat up a non-stick pan, lightly grease it with cooking oil and add in 1 1/2 tablespoon of batter, swirl pan and cook the pancake skin over medium low heat. (for thin and crispy wrapper reduce to 3/4 tablespoon and swirl it as thin as possible)

6. Turn the pancake over when you see large air holes appearing on it(refer to the photo above) and cook for another 1 minutes or less depend on its thickness.

7. To serve, scoop some mashed Durian pulp onto pancake skin and fold into half to form semi-circle. Serve immediately or keep in the fridge for cold version.

*Note:-
~ If using Fresh Milk, reduce the amount to 150 - 180ml and stir in slowly to achieve pancake batter consistency.

~ You can prepare the batter the night before and use it for breakfast with other fillings such as jam, honey, peanut butter and etc.

Durian Pancake on FoodistaDurian Pancake


On the other hand if you want something more filling for tea-time or morning breakfast perhaps you could consider making some of these Durian Steamed Cake using a packet of instant pancake flour mixture to whip up these soft and fluffy steamed cake in 15 minutes.

A few weeks back while looking around the food section at Daiso, I happened to see one of it's Japanese Recipe Books featured a similar steamed cake that I would to try using Japanese Pancake flour. So with my limited knowledge on Japanese words and the help of some photos illustration I managed try out the recipe translated before with this pancake flour shown above.

Ingredients: (makes 4)
100g Pancake Flour
1 Large Egg
3 Tablespoon Caster Sugar
2 Tablespoon Corn Oil
50ml Fresh Milk
Fresh Durian Pulp, toppings

The end result of these steamed cake are very close to FourLeaves, Japanese Steamed Cake texture which is light, soft and fluffy. And you can always mix and match with different ingredients such as Matcha, Cocoa Powder, Orange and etc.

Method:-
1. Using a balloon whisk, beat egg and sugar till foamy and pale (about 3 minutes).

2. Stir in Oil and Fresh Milk in sequence then follow by the pancake flour till well combined.

3. Lastly toss in 1 tablespoon of durian pulp, mix well. Spoon mixture into prepared foil/ramekins cups that are lined with paper liners.

4. Top each cup batter with some durian pulp and place the cups in steamer/wok(with boiling water in it), cover and steam over high heat for about 10 - 12 minutes(depending on the size) or until a skewer inserted into one of the cake and comes out clean.

5. Alternatively, you can add some corn kernels together with durian pulp as topping too.


Finally for something smooth and creamy, if remember a few months ago I have shared a recipe on the "Steamed Milk With Egg Whites"(recipe HERE) with toppings such as Purple Sweet Potatoes and Pumpkin. For this post I will be using a similar recipe to make a Durian version for all the Durian fans.

Ingredients: (serves 2)
200ml Fresh Milk
2 Large Egg White, (60g egg)
2 Tablespoons Sugar
100g Fresh Durian pulp
Extra Durian Pulp, for topping

Method:-
1. Add milk in a microwave safe bowl, heat on HIGH powder for 60 - 90 seconds (depend on microwave voltage) till milk is warm. Add in sugar and stir till dissolved. Set aside

2. Gently beat the egg whites till a bit frosty. Sieved it over a fine sieve into the milk mixture.

3. Give it a few stir using a fork or chopstick to mix well.

4. Place 1 to 1.5 tablespoon of fresh durian pulp into each rice bowl (size about 250 - 300ml) and use the back of a spoon gently press and spread out the durian pulp evenly in the bowl.

5. Next slowly sift in the milk mixture into each bowl. Wrapped it with microwave safe cling-wrap.

6. Steam over medium heat for 8 minutes, open the clear wrap, add extra durian pulp as topping then continue to steam on medium heat for another 1 - 1 1/2 minutes till slightly firm.

7. Remove from heat and serve warm or cold.


Above photo shows are my collection of recipes using Durian as one of the Main Ingredients. If you are interested to read more about it, you can click on the related link HERE. Lastly I hope you would like the 3 NEW Durian recipes above and do share with me your feedback if you try.


Tuesday, 15 March 2011

[Durian or Avocado] Sago Gula Melaka

This month's Aspiring Bakers theme is based on anything "Fruity" which I have read quite a number of wonderful entries from fellow bloggers on their fruity cakes and desserts. But as for myself I have being cracking my head for the past 2 weeks on what to do for this month event until I finally have something in mind.

Since this month theme is anything that is fruity, I decided to get some fresh fruits from the market where there are a lot longan, mango, passion fruit, oranges, strawberries and etc which are in seasons. And for my 1st submission I will be using two of my favourite fruits which are Durian and Avocado.


Ingredients: (serves 4)
1.5 Litres of Water
3/4 Cup of Small Sago Pearls
A few Pandan Leaves, knotted
* Some Durian Pulp or 2 Ripe Avocado

Method:-
1. Fill a large pot with water and bring to boil. Lower the heat to medium and add in sago pearls and stir on and off to prevent it from sticking together.

2. Cook the sago pearls for about 8 minutes turn off heat, cover pot with lid and set aside for 10 minutes.

3. The sago wil become translucent when cooked.

4. Pour sago into a strainer and rinse under running water until pearls are loose and separated. Drain well.

5. Spoon sago into small moulds. Chill in fridge until sago sets.

6. To serve, turn sago out into individual serving bowl(s), place either durian pulp/avocado cubes on top of sago then spoon some coconut cream and gula melaka syrup over the sago.


This Nyonya dessert is best to be eaten with good quality of gula malaka and fresh coconut milk toppings which makes you crave for more. Here are some quick and simple steps to make the "Gula Melaka Syrup" and "Coconut Cream".



GULA MELAKA SYRUP


Ingredients:
150g Palm Sugar (Gula Melaka)
1/2 Cup (100ml) Water
A few Pandan Leaves, knotted


Method:-
1. In a small pot, combine gula Melaka with water and pandan leaves.

2. Simmer until sugar dissolved, mixture thickens and becomes syrupy.

3. Sieved away any residues, cool and pour it into sterilised glass jar and you can kept it in the fridge till further usage.



COCONUT CREAM


Ingredients:
1 Cup (200ml) Coconut Milk/Cream
A few Pandan Leaves, knotted
Pinch of Salt


Method:-
1. Put Coconut milk/cream together with pandan leaves in a microwave safe bowl.

2. Cook it on 70% (Medium High) for about 90 seconds, pause 30 seconds in between and quick it a quick stir till soft boil. (You may need another extra 30 seconds depending on your microwave power voltage.)


In Asia, most of us like this dessert to be served either in it's original way of sago with coconut milk and gula melaka or sometime even with luxury toppings such as D24 Durian pulp. And look at this Durian version I am sure for those who loves Durian you won't be able to resists having a cup or two especially with some good quality of gula melaka syrup that adds bonus point to it.


But as for those who dislike Durian or cannot afford to find any Durian in countries that you stay perhaps you would like to try this Avocado version by replacing the Durian Pulp with Avocado Cubes. I personally find Avocado goes well with gula melaka which I often blend 1 Avocado with 1 cup of fresh milk till smooth before stirring in 1 – 1.5 tablespoons of Gula Melaka syrup to sweeten the taste.

I am submitting this to Aspiring Bakers #5 : Fruity March (March 2011) hosted by Jess @ Bakericious.


Friday, 27 August 2010

Double-Boiled Durian Chicken Soup - 榴莲炖鸡汤

Durian is known as the "King of all Fruits" and in Singapore we can have Durian almost throughout the whole year. And among all the varieties of durian in the stalls, I am sure most of the people will go for either "Cat Mountain King - 猫山王" or "Red Prawn - 红虾" which are bonds to make people crave for more. In recent years there are so many special and delicious products that are made from fresh durian flesh available in the market such as: durian moon cake, ice-cream, muffins, and etc.

Today I am not going to use durian to make any cakes or dessert but rather I will like to share with you on how to make a pot of simple and delicious Durian Soup. From what I have read up, in Thailand many woman or confinement ladies will make this soup to strengthen their body as Durian is consider to be one of the best ingredient. There are different method on making this soup, some of them will use the durian shell, soft white flesh inside the shell or the durian meat itself. But here, I will choose to use the durian flesh together with the seed.

Since you can always find all sort of varieties of Durian at the local Durian Stalls or some supermarket. If you wish, do pick up some and try out this double-boiled durian chicken soup which will surprised you and your family. This soup has many therapeutic effects, including circulating of the blood and qi in your body, nourishing yin and it is also suitable for everyone to consume. For those who loves durian, this soup gives a little hint of durian aroma and sweetness but if you prefer something stronger taste, you can always mixed the soup with the flesh to make it more tastier and creamy texture.

Durian is also rich in protein and contain good source of nutrition in the fruit category. It has a special aroma, which are appetizers to promote the effect of appetite, including dietary fiber which can promote bowel movement. But you should not over consume it because of its rich nutrition that your stomach might not be able to fully absorbed it. And if you eat durian, you can always have a few mangosteen which is the "Queen of Fruit" to cool down your body from eating too much of durian.

Now let's take a look at today's ingredients which only consists of 4 items: -

Ingredients: (serves 2)
6 seeds of Durian Fruit
1 Chicken Drumbstick
2 - 3 Pieces of Pork Ribs
800 ml Chicken broth or Soup stock

Tips:
~ When getting the durian, try to choose those flash that is dry and not too ripe that it can be kept whole throughout the cooking.
~ You can also add in 2 slices of ginger to enhance the flavour of the soup.
~ The natural sweetness and taste of the soup is good enough to consume without any extra seasonings.



If you don't have slow cooker, you can always double-boiled it in another pot over the stove on low heat too.

Method:
1. Trim and cut the chicken drumpstick into pieces, then bring a pot of water to boil.
2. Blanced the chicken and ribs in boiling water for 2-3 minutes, removed, rinse and set aside.
3. Next arrange the Durian neatly into the bottom of the double-boiler pot, then top with chicken and ribs on it and place the pot into the inner pot of the slow cooker.
4. Pour the chicken stock into a small soup pot, bring it to boil then slowly add into the durian ingredient pot.
5. Remember to use boiling water for the inner pot of the slow cooker to double-boiled the soup.
6. Set the slow cooker to AUTO and cook for about 1.5 hours and serve it warm.

After looking at this interesting Durian Chicken Soup recipe, if you are interested in reading more on other related durian recipes such as: Durian Fried Rice, Durian Chocolate Chiffon Cake, Durian Tiramisu, Durian Cheesecake with Chocolate Fudge and etc. Click here (HERE) for more recipe articles. Posted by Picasa




p/s: If you will like to read more on the chinese version of this recipe, do hop over to my blog at Omy HERE.

Wednesday, 26 May 2010

Eggless Durian Tiramisu

It has being such a long time since my last making of Tiramisu. This yummy dessert is often one of my choices while dinning in most western restaurants if they have this dessert available in their menu section. Today’s recipe is specially made for one of my best friend, whom Rey and I wish to cheer her up by using one of her favorite fruit “Durian” as ingredient. So let’s take get ready and take a look at this Eggless & Sugarless East-West Fusion type of Tiramisu whereby Fresh Durian Paste is used in this recipe.

Tiramisu is one of the most popular Italian cakes whereby Savoiardi is dipped into Strong Coffee then layered with the whipped mixture of Egg Yolk and Mascarpone. But today our ingredients will be slightly different whereby we will use Durian and Chocolate Milk to replace the usual Strong Coffee and Egg Yolk. So I am sure this is a great recipe for durian lover as well as those who don't prefer using raw egg yolk as one of the ingredients.

This is a very simple recipe that you can prepare in the morning and served it as dessert after dinner or during gathering. I am sure everyone will be able to follow the steps and made your very own Tiramisu without any hiccups. If you don’t prefer Durian you can always exchange it with other fruits like mango, strawberry, raspberry or etc just let your imagination run wild……

Ingredients: serves 8
1 Packet of Sponge Fingers (24 savoiardi)
250g Mascarpone
300ml Whipping Cream
300g Fresh Durian Flesh
200ml Chocolate Milk
Dutch Cocoa, for dusting

Method:
1. Pour chocolate milk into a shallow dish. Set aside.
2. Beat the durian paste and whipping cream in a large bowl with electric beaters for about 15 seconds till thick and creamy.
3. Add in mascarpone and give it a quick whisk until just combined.
4. Dip Sponge Fingers biscuits, 1 at a time into the chocolate milk then arrange in a single layer over the base of the container. (do not dip the sponge fingers for too long or else it will be too soggy and spoilt the taste of the tiramisu)
5.Cover the biscuits with a layer of the mascarpone mixture and repeat another layer on top, ending with the cream.
6. Cover with plastic wrap and refrigerate for at least 2 hours. Dust generously with cocoa and serve.

Note:
~ This recipe can make two 12 x 12 cm square plastic containers.
~ You can Thickened Cream instead of Whipping Cream if you prefer a more creamy texture.
~ Chocolate Milk can be replace with plain low-fat or full cream milk.


So by looking at this….. Are you interested to try out my combination of Tiramisu whereby you can have “Durian + Cheese + Cocoa” together in one dessert :) And most important it is without any trace of Raw Egg and extra Sugar…… And if you are interested in more chocolate and cheese dessert maybe you would like to take a look at this "
Durian Cheesecake With Chocolate Fudge" too! Posted by Picasa


Thursday, 25 June 2009

Durian Fried Rice

I have heard about this Durian Fried Rice from one of the Hong Kong style cafe called "Central" where they have a few branches in Singapore, one of it located at the basement of Takashimaya. I guess not many of us will dare to take the risk on trying this dish on the combination of seafood fried rice with Durian. But to me, this is always an interesting dish to try on since from young I always love the combination of white rice serve with durian flesh.

As now is the Durian peak seasoning, I decided to grab a few from the fruit stall to test out some interesting recipe which I have keep in view for a long time. So based on the food review from some of the blogger who have tried this dish, I came out with my own version of Durian Fried Rice. Since I always fancy the idea of mixing rice with durian, I found this combination of fried rice is very special and the taste do blend in well with the fried, rice and egg. I didn't add any seasoning to this dish, and not even to the prawn as well. Posted by Picasa

Ingredients: (serve 1)
1 Small Rice Bowl Of Cooked Rice
3 Seeds Of Durian Flesh, 80g
5 Medium Prawns, devein
1 Egg, optional
1 Teaspoon Wolfberries
2 Cloves Garlic, finely chopped
1/2 Tablespoon Olive Oil
Chopped Spring Onion

Method:
1. Pre-heat a frying pan with oil and saute the chopped garlic until fragrant then stir in the prawn and fry until cooked through.
2. Next stir in the cooked rice and give it a quick stir to separate each of the grain from sticky together.
3. Push the rice mixture to aside(refer to the picture above) then crack an egg into the pan and stir-it through to the rice mixture until combine then add in the wolfberries.
4. Lastly, push the rice mixture aside again and add in the Durian flesh and give it a quick stir to loosen the paste then stir it into the rice mixture till well combined.
5. Remove the pan from heat, and sprinkle chopped spring onion into rice mixture, dish up and serve warm with extra seeds of durian.

Note:
a) If you want it to be a bit savoury, you can add 1/4 teaspoon of salt or seasoning to stir-fry the fried before adding the durian.

Durian Chocolate Chiffon Cake

This is 2nd Chiffon Cake recipe that I experiment and tested. I used the combination of Cocoa Powder + 70% Dark Chocolate + fresh DURIAN as main ingredients. So you can imagine having a bite on this slice of cake with such combination where you can actually smell and taste the baked durian in a rich cocoa content. Since this is a chiffon cake, you will find the texture of the cake to be light, spongy and fluffy rather than that greasy and dense compare to cake.

(you can click on the picture to enlarge it in order to read the notes) As while sharing the chiffon cake recipe and ideas with some of my friends, they are quiet turn off in making even though they are keen. They are having the phobia as what I used to have in the whisking of egg white to stiff peak and stir it into the yolk mixture. We always have this ideas that, chiffon cake is very delicate to make because of the separation of egg yolk and white mixture. It seems like we can't go wrong in one of the steps or else the whole process will be ruin.

(you can click on the picture to enlarge it in order to read the notes) So in order to build up their confident and as well share with readers whom are also interested in trying the recipe. I decided to take pictures of each steps and write little notes on them so that they will have roughly and idea of how each process look like.

Ingredients: (17cm / 7" tin)
100g Fresh Durian Flesh, mashed
3 Large Egg Yolks
40g Caster Sugar
30g 70% Dark Chocolate, finely chopped
40ml Olive Oil
60ml Water
50g Top Flour/Cake Flour
30g Cocoa Powder
1/2 Teaspoon Baking Powder
4 Large Egg Whites
30g Caster Sugar

Method:
1.Removed the seeds from the durian flesh, weight it accordingly to the recipe then mashed it and set aside.
2. Separate the egg yolks and white into two separate bowls. (carefully do not leave any trace of egg yolk in the egg whites mixture)
3. Use a balloon whisk to whisk the egg yolks and 40g of caster sugar(add in 3 separate additions) till thick and sticky.
4. Slowly drizzle in the oil while continue to whisk at the same time then follow by the water till the mixture is well combined. (refer to the pictures above, the mixture will be thick and glossy after adding the oil)
5. Add the sifted flour mixture into the egg mixture and continue to whisk till the flour is fully incorporated into the batter.
6. Next stir in the durian paste and chopped chocolate using the whisk till combined.
7. Use a kitchen paper towel to wipe off the oil from the cup then grease the tube-pan lightly with the oil and set aside for later use.
8. Preheat the oven to 180 degree.
9. Beat egg whites and 1/3 of the caster sugar with an electric mixer until mixture becomes frothy and foamy. Then add in another 1/3 of the sugar and continue to beat on medium speed until almost soft peaks form then add in the last 1/3 of the sugar and beat until stiff peaks form. (you can refer to the above pictures on whisking the egg whites, the whole process takes about less than 5 minutes)
10. Add the beaten egg whites into the egg yolk batter in 3 separate additions, with the 1st addition using the balloon whisk to incorporate it into the yolk mixture till combine without trace of whites.
11. Next fold in the 2nd and 3rd addition of whites using the balloon whisk in a gentle manner in order not to knock off the air in the whites, just fold till no trace of egg whites and the mixture are well combined.
12. Before pouring the mixture to the greased pan, use a spatula to give a final stir to make sure there is no flour or egg whites mixture at the bottom of the mixing bowl.
13. Lift up the bowl to height, then pour the mixture into the pan and tap the pan 2 - 3 times on a table top to get rid of any trapped air bubbles in the batter.
14. Baked the cake in the preheated oven for about 30 minutes or when the surfaces turns golden brown. (I baked on the 2nd lower shelf of my built in oven using upper and lower heat function. You can insert a skewer into the centre and test if it comes out clean)
15. Remove from the oven and invert the pan immediately and let it rest on top of a cup. Let it cool completely before unmould.(refer to the picture below on how to invert the pan over a cup to cool down)
16. To remove the cake from the pan, run a thin-bladed knife (i use a small rubber spatula) around the inside of the pan and the center core.
17. Release the cake and run the knife/spatula along the base of the pan to remove the cake.
18. Cut into serving size and serve with a cup of tea or coffee.


From the pictures you can realise and see the texture of the Chiffon cake is actually quiet spongy, moist and full of extra goodness..... So are you more confident now to try out on any of the Chiffon Cake recipe that you love. Posted by Picasa

Related Post:
1) Rice With Durian
2) Baked Durian Cake
3) Durian Fried Rice
4) Green Bean With Durian
5) Thai Style Durian Sticky Rice



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