All My Loves

Just to be like the sun

King of Fruits

Years have been craving after one of my buddy's sister-in-law made Durian Fudge Cake during one of our outings and it has been always on my mind, have the thought of doing it every now and then, but doesn't have the will.

Finally, my friend has been talking about durian cake, maybe this is the motion that inspire and decided to do it.

The original recipe called for optima flour for sponge cake, I doesn't want to use this, So I bake a simple sponge chiffon cake with some durian essence added.

Ar first, when I looked into the recipe, it called for 1200ml of coconut milk, I hesitate for a moment and finally, I made up my mind to follow the recipe, in order to know the truth taste and outcome of the recipe. For me the sponge is not important, what I want was the custard itself.

Surprising and by the grace of the lord, the cake turns out beautifully, I have made two 7" sq cake and given one to my parents, they loved it, so is my husband. In no doubt, there's is about 4 coconut milk in one cake, the combination together with durian flesh is just fantastic, and it taste like kaya and creamy. Thanks Meng.

Left some fresh durian, I bake some cream puff. I was using my old recipe, sad to say that I failed the attempt, I throw the whole thing again. In actual fact, for this recipe, when you cooked the dough, you have to beat until is warm, then add in the eggs, for me, I add the eggs, when it is hot..... maybe this is the case of failure. (act smart, but too smart is no good) :)

Dig out the book bought from Taiwan, and I follow the recipe, I was so happy, It works and all puff up

recipe from the book - cream puff (even the custard in the book is good)

50 gm Milk
50 gm Water
50 gm Butter
50 gm Cake Flour
A pinch of Salt
2 Eggs

Boil milk, water and butter together till butter is melted, remove from stove.
Add in the flour and mix well, and at low heat, cooked till dough leave the side of saucepan. Remove from fire,
Add in one egg at one time.
Pipe and bake at 190 - 200 degrees


benho99 October 11, 2011 at 6:24 PM  

the durian cake looks yummy. if it is mao shan wan durian lagi better! keep baking!

Doris October 11, 2011 at 9:48 PM  

Thanks, I think for this cake, Mao Shan Wang doesn't makes a difference, but it does on cream puff

Jennifer October 14, 2011 at 1:50 AM  

The cake looks very good.

For the choux puff, use finger dap water and touch the pointed tip of the puff to flatten it before sending it into the oven to bake.

Doris October 14, 2011 at 7:31 PM  

Thanks Jennifer, for the advise, I just too lazy to get water.

leanda888 September 5, 2015 at 2:28 AM  

The cake looks really good, I'm learning how to bake and I would like to ask if you're willing to share the recipe you have found for the cake with me. You can contact me at "". Thank you so much if you could share it with me!

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