Monday, April 09, 2007

Steamed Durian Custard Cake

Ingredients for the base cake:

250 gm. melted butter
7 egg yolks
3 egg white
1 tsp. Ovalette
200 gm. sugar
300 gm. self-raising flour
1/2 tsp. Bicarbonate of Soda
200 gm. durian meat (blended)
1/2 tsp. Durian essence (optional)
few drops of Yellow colouring

Durian Custard:

450 ml. coconut milk (squeeze from 1 coconut - add water)
100 gm. sugar
1 tsp. agar agar powder
100 gm. Durian meat

20 gm. custard powder ) Mix together and stir till smooth
20 gm. Hoen Kwee flour )
70 ml. water )


(1) Place egg white, egg yolk, sugar and ovalette into a mixing bowl and whisk for a while. Then add in flour and bicarbonate of soda and whisk at high speed till thick.
(2) Add in melted butter gradually. Then add in essence and yellow colouring.
(3) Fold in durian meat and pour into a 9" square tray or 10" round tray and steam for 40 mins. or till cooked.
(4) For custard: Put coconut milk, sugar, agar agar powder into a pot and boil. Then add in durian meat.
(5) Add in custard powder mixture and stir till smooth. Then pour on top of steamed cooked cake and let it set.


jq (joyce) said...

Hi Lucy

This is really wonderful! Is it difficult to make? Can share the recipe? Thanks!

Nora said...

Hi aunty Lucy! Wow, this is another wonderful cake. I toto of making this cake for my brother's house warming ceremony. Can share this recipe?? Thank u :)

Precious Moments said...

aiyo, me drooling liao over your durian custard cake. yum.

Little Corner of Mine said...

Me too! Drooling besides Edith trying to taste it from my screen.

yochana said...

edith and belachan,

guess your keyboard must be wet with saliva.

O.K. will post later Nora and joyce.


Anonymous said...


Thanks again for willing to share this recipe. Waiting in anticipation and thanking you in advance.


Anonymous said...

Hi Aunty Lucy,

I tried this recipe but it turns out like 'kueh' instead of sponge cake! I cant mash the durian fine enough! :(

devan said...

Hello aunty!

Visiting you site is such a therapy to me! I am new in baking and again wish to ask some questions. Hope you will be able to assist me. I came across few recipes, which require “beat till fluffy or creamy”, and I’m so not sure till what juncture should one beat to get the correct texture.

For example, if a recipe require you to “Beat eggs and sugar till fluffy or beat butter with flour till fluffy, creamy or thick”, would you roughly tell me how do I now if the mixture is already fluffy, creamy or thick? Roughly, how many minutes should I beat to get the correct texture?

Thank you in anticipation

yochana said...

Hi devan,

For normal basic creaming:

Beat eggs and sugar till creamy - whisk till they are pale in colour, lemoney colour and more than double in size.

As for butter, they will turn more white in colour due to the sugar and till will be double in volume too and it should turn pale and creamy in colour.

As you bake and practice, you will be able to catch it as you go along.

devan said...

Hi aunty,

Thank-you so much for your guidance! I really appreciate it.


Anonymous said...

Hi aunty.
I have try out the recipe & its really yummy especially for the custard layer.
My family love it sooooo much.

Quinn said...

Is ovalette optional here?

Quinn said...

Hi Aunty, if I were to substitute the 250g melted butter with 250g cornoil, will the texture be moister? Is the current cake texture moist or dry and dense? Thank you.

Quinn said...

One last question, do I steam this on high/medium/low heat? Thanks. I need to impress with this cake so I would like it to be perfect!

Aunty Yochana said...

Hi Quinn,

For the bottom cake, steam at high heat. For the topping, use medium heat.

Hahaha...trying to impress your husband to be??

hahaha...most ppl does that before marriage. Keep up the spirit.


Aunty Yochana said...

Hi Quinn,

Better to use butter for this cake. it's the butter that gives it a nice aroma and taste. Aiyoh...oz butter cheap..make use of it.


Aunty Yochana said...

Hi Quinn,

if you want to omit the ovalette, change the method. Use the creaming method. Which is butter cream with sugar, add in eggs one at a time then fold in the rest of the ingredients.


Quinn said...

Yeah, impress him and his bunch of fussy friends for a party! The custard layer is just cooking over stove till thick with medium heat? That requires no steaming right?

Also, this uses 7 yolks and 3 whites. Do I add in 4 yolks, one by one, followed by 3 eggs, one by one? Or is that sequence unimportant? Aunty Yochana must help me asap!

Thanks a million!

Aunty Yochana said...

HI Quinn,

Oops....ya the need to steam.

O.K. without ovalette,

Cream butter with sugar till creamy, add in the 7 yolks one by one till well mixed. Fold in flour and the rest escept the egg white.

Whisk egg white till medium peak, fold in the butter mixture. Pour into the tray and steam.


Quinn said...

Thanks a lot. You have no idea how appreciative I'm feeling now.See ya.

Anonymous said...

Hi aunty,
can i use the packet form coconut milk? coz now quite difficult to find those "fresh" coconut.


Aunty Yochana said...

Hi Busy_shim

Yes you can use the canned coconut milk.


Simonne said...

hi aunty,
do u steam the cake in the wok ? i mean under fire or uses electric steamer ?

if using wok, do u add water in between coz steam for 40 min wor ?


yan said...

can i use cake flour instead of self raising flour?