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 )
Method:
(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.
Hi Lucy
ReplyDeleteThis is really wonderful! Is it difficult to make? Can share the recipe? Thanks!
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 :)
ReplyDeleteaiyo, me drooling liao over your durian custard cake. yum.
ReplyDeleteMe too! Drooling besides Edith trying to taste it from my screen.
ReplyDeleteedith and belachan,
ReplyDeleteguess your keyboard must be wet with saliva.
O.K. will post later Nora and joyce.
rgds
Lucy
ReplyDeleteThanks again for willing to share this recipe. Waiting in anticipation and thanking you in advance.
Ange
Hi Aunty Lucy,
ReplyDeleteI tried this recipe but it turns out like 'kueh' instead of sponge cake! I cant mash the durian fine enough! :(
Hello aunty!
ReplyDeleteVisiting 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
Hi devan,
ReplyDeleteFor 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.
rgds
Hi aunty,
ReplyDeleteThank-you so much for your guidance! I really appreciate it.
Cheers!
Hi aunty.
ReplyDeleteI have try out the recipe & its really yummy especially for the custard layer.
My family love it sooooo much.
Thanks!
Is ovalette optional here?
ReplyDeleteHi 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.
ReplyDeleteOne 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!
ReplyDeleteHi Quinn,
ReplyDeleteFor 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.
rgds
Hi Quinn,
ReplyDeleteBetter 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.
rgds
Hi Quinn,
ReplyDeleteif 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.
rgds
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?
ReplyDeleteAlso, 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!
HI Quinn,
ReplyDeleteOops....ya the topping..no 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.
rgds
Thanks a lot. You have no idea how appreciative I'm feeling now.See ya.
ReplyDeleteHi aunty,
ReplyDeletecan i use the packet form coconut milk? coz now quite difficult to find those "fresh" coconut.
thanks
Busy_shim
Hi Busy_shim
ReplyDeleteYes you can use the canned coconut milk.
rgds
hi aunty,
ReplyDeletedo 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 ?
tq
can i use cake flour instead of self raising flour?
ReplyDelete