Durian Cake Recipes

Steps:

• Preheat oven to 180C or 350°F.
• Cream butter and sugar until fluffy.
• Add in the egg yolks one at a time.
• Beat well before adding the next yolk.
• Add durian meat and beat well.
• Next, add in the beaten egg whites.
• Last but not least, add in the flour.
• Put in a 8 x 8 greased pan and bake for an 1 hour.
• Warning: Durian meat does smell a tad strong so it might be a good idea to warn your family members when you are about to try this cake.

Steps:

• Lightly grease a deep 9-inch cake pan with cooking spray.
• Combine chopped durian flesh and coconut milk in a bowl.
• Mix flour, water, eggs, sugar, and salt together in another bowl; mix until well-blended. Add durian mixture and mix until combined. Pour batter into prepared cake pan.
• Set a round rack in a steamer or large wok or deep skillet over high heat. Pour in water to about 1/2 inch below the rack; bring to a boil.
• Place cake pan on rack and cover or tent with aluminum foil, sealing edges tightly. Steam, replenishing boiling water as needed, until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Carefully remove and let cool before cutting.

Steps:

• Cut cauliflower per bud, then wash under running water so that there is no dirt lefts. Drain and set aside. Peel carrot, set aside. Peel onions and then slice round-shaped, set aside. Peel garlic and then chop it, then set aside.
• Boil water over high heat, then boil the chicken until cooked and tender. Lift and drain. After rather cold, the meat is cut into small dice, set aside.
• Heat the oil over medium heat, then stir-fried onions and garlic until fragrant, wilted, and then it turns golden in color. Stir in carrots and chicken pieces. Keep stirring until the vegetables somewhat wilted. Pour 100 ml chicken broth, curry powder, salt and pepper. Stir. Cook until boiling. Lift and pour the broth into boiling curry stew chicken broth while stirring.
• Add a piece of cauliflower. Continue cooking until half cooked. And then close the pan and low the heat. Continue cooking about 10 minutes. Lift and serve immediately.

Steps:

• Preheat oven to 325 degrees F (170 degrees C).
• If not using canned or frozen durian puree, cut into husk of a durian fruit and remove one segment of the pulpy inner flesh. Place in a bowl and use a fork to mash the flesh. Reserve 1/4 cup.
• Beat the cream cheese until fluffy. Add the condensed milk and continue beating until smooth. Beat in pureed durian, eggs, sour cream, vanilla extract, and durian or banana extract. Pour the batter into prepared graham cracker crust.
• Bake 1 hour or until filling is set and edges are lightly browned. Serve warm or chill overnight in the refrigerator.