Skip to main content

Durian Butter Cake ~ 榴莲牛油蛋糕

 

It's the durian season again and I'm sharing with you a simple yet fragrant Durian Butter Cake.  This recipe does not use the traditional butter totally, in fact there is oil too.  Liquid oil tends to make the cake softer and stays moist longer as it does not solidify at room temperature.  This cake is soft and moist with a tinge of durian flavour and aroma.  A breakfast or Tea time snack for durian lovers.






Durian Butter Cake ~  榴莲牛油蛋糕

Ingredients
  • 150 gm unsalted butter
  • 190 gm plain flour
  • 2 tsp baking powder
  • 30 ml vegetable oil
  • 85 gm caster sugar
  • 3 'L' eggs
  • 130 gm pureed durian flesh
  • 4 Tbsp milk
  • a pinch of salt
  • 1/4 teaspoon vanilla
Method
  1. Sift flour with baking powder and salt.  Set aside.
  2. Beat butter with sugar till well blended, add in oil and continue beating till pale and fluffy.
  3. Add in eggs one at a time, mix well.
  4. Add in pureed durian flesh, mix till well incorporated.
  5. Sift in again the sifted flour in 2 batches, alternating with the milk.  Fold in till well incorporated.
  6. Pour mixture into a prepared 8.5 x 4.5 inch loaf pan.  Smoothen the surface.  Tap the pan to remove air bubbles.  
  7. Bake in a preheated oven @ 170 deg.C for about 35 mins. till golden brown.  Test with a skewer till it comes out clean.  Remove the cake from the oven, let cool in pan before unmoulding and letting it cool completely on a wire rack.

Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Arrow head, leeks and roast pork stir-fry

A rrow heads or 'Nga Ku' in Cantonese are considered special as they're only available once a year and that is during the Chinese NewYear.  Arrow heads , an aquatic tuber plant are perceived to be  auspicious because of the tiny offshoots protruding from the bulbs ~ a  symbol of reproductivity.  It is hoped that the consumption of 'nga ku', more so among the newlyweds will help bring forth more sons who will carry on with the family name.  The Chinese leeks or 'shuen' in Cantonese carries a homonym that sounds like 'counting money' which is associated with wealth and prosperity and everything symbolic for the Year of the Dragon!
19 comments
Read on for the Recipe