Durian Ice Cream

Finally back to making some cold sweet treats! Hubby reminded me some days back that we still have got some durian puree stashed away in our freezer, and he suggested making durian puree with them.   
We quickly did a search for an easy and eggless durian ice cream recipe and decided to give this recipe by Nasi Lemak Lover a try.  Turned out to be a real simple and good cold, creamy and yummy treat!  Now anyone can make durian ice cream at home.  Just blend and freeze, no need of an ice cream maker!

Blend and store in a clean and dry container

Freeze and dig in!

Durian Ice Cream (Blend & Freeze!)
Recipe by Nasi Lemak Lover

Durian flesh 350g
Sugar 4tbsp ** adjust accordingly - I used only 4 tsp
Fresh Milk 100ml
Fresh whipped cream 70g


1. Blend durian flesh, sugar and milk in a blender till smooth.
2. Add in fresh whipped cream and mix well.
3. Pour into a container and freeze overnight or until set.

Durian Yule Log Cake

Again a maiden attempt at making X'mas log cakes.  I have always wanted to try making them but I was really lousy with roll cakes back then and did not want to do log cake with cracked roll cake (though I know it will be covered by the cream and all), but the thought of people seeing the insides when sliced stopped me from all of it.

Now thay roll cakes have been mastered, I gained the confidence to get the log cakes coming!  We were invited to my brother in law's house for a X'mas dinner and I definitely did not wanna go there empty-handed - so this log cake came about.

With the long roll cake baked, I sliced it into half and made 2 log cakes with it. Coated the insides and outsides with mao shan wang durian puree. *yummy*

One was brought to my brother in law's place and the other to my Mum's.

Bought these icing sugar figurines from the 100Yen shop in Japan during my recent Kyushu trip.

I had fun making and decorating these log cakes. Will definitely make them again because log cakes are terribly overpriced outside!!!

Durian Yule Log Cake

A
4 egg yolks
35g caster sugar
60ml water
40ml oil
1/4 tsp vanilla essence
80g plain flour

B 
4 egg whites
30g caster sugar
1 tsp corn flour

Durian filling
- (I doubled the below amount for outer log cake frosting)
250g durian puree
3 tbsp fresh milk (or more if required to thin durian puree to desired consistency)

1. Prepare 10inch by 10inch baking tray line with baking paper.  You may lightly grease baking tray with some cooking oil and then line baking paper to prevent baked cake from having "wrinkles".  Preheat oven to 170deg C. Prepare 2 other pieces of baking paper (slightly bigger size than baking tray) or use later after cake is baked.
2. Combine egg yolks and caster sugar in A and beat till egg yolk mixture turns white and pale, and air bubbles show up when beating stops.
3. Add in water, oil and vanilla essence and mix well.  Sift in plain flour and mix well.  Set aside.
4. Beat egg whites in a clean and dry bowl till frothy, add in corn flour and beat till combined.
5. In 3 separate additions, add caster sugar into egg white mixture and beat till stiff peaks form.
6. In 3 separate additions, spoon white eggs into yolk mixture and fold in carefully till a smooth batter forms (take care not to overfold and deflate the batter).
7. Pour batter onto lined baking tray and smooth out top with a scraper.  Put to bake at 170deg C for 14min or till done.  (Cake should spring back when pressed slightly, toothpick to come out dry when inserted into centre of cake, and when pressed gently there should be slight "sss" sound.  Overbaked cake will have cracks showing up when rolled.)
8. Remove tray from oven and overturn tray on 1 piece of baking paper atop a cooling rack. Remove the lined baking paper sticking on cake and cover cake with baking tray.  Let cool for about 10min or till cake is cool.  Remove baking tray.
9. Spread prepared durian filling all over cake, leaving about 1cm of far end clear of filling.
10. Roll up cake into a log shape with the help of bottom baking paper and twist sides of baking paper to hold the cake.  Rest rolled cake with the end at the bottom and leave cake in fridge for 15-30min before frosting the outsides with the remaining half of durian puree.
11. To assemble log cake, you can slice about an inch or 2 inch of rolled cake and placed it by one side of the rolled cake, or however you want your log cake to look like. Slap on the durian puree and frost away with a palate knife - does not matter if you cannot get a smooth frosting because you are gonna make log lines on the frosting anyway!
12. After the full frosting is done, use a fork and "draw" lines on the whole cake to make it look like a log.  Decorate with your favourite (clean!!! :P) Christmas figurines and refrigerate. You can dust the top of the cake with a light layer of icing sugar otherwise it is good to go. Best served chilled.

Durian Roll Cake

Some days back my hubby told me about Ah Seng durian starting their sale of mao shan wang durians again, and we then realised that we still have got 2 packs of durian puree stashed away in our freezer!!! So wait no more, we decided that I should use a portion of the durian puree to make our favourite durian roll cake.  Having previously baked this, I decided to use the same recipe I used before.

Here I present you my yummy roll cake with thick mao shan wang durian puree!  A sinful indulgence but let's just enjoy, because it is December - a month of play and feastings.

Durian Roll Cake


A
4 egg yolks
35g caster sugar
60ml water
40ml oil
1/4 tsp vanilla essence
80g plain flour

B 
4 egg whites
30g caster sugar
1 tsp corn flour

Durian filling
250g durian puree
3 tbsp fresh milk (or more if required to thin durian puree to desired consistency)

1. Prepare 10inch by 10inch baking tray line with baking paper.  You may lightly grease baking tray with some cooking oil and then line baking paper to prevent baked cake from having "wrinkles".  Preheat oven to 170deg C. Prepare 2 other pieces of baking paper (slightly bigger size than baking tray) or use later after cake is baked.
2. Combine egg yolks and caster sugar in A and beat till egg yolk mixture turns white and pale, and air bubbles show up when beating stops.
3. Add in water, oil and vanilla essence and mix well.  Sift in plain flour and mix well.  Set aside.
4. Beat egg whites in a clean and dry bowl till frothy, add in corn flour and beat till combined.
5. In 3 separate additions, add caster sugar into egg white mixture and beat till stiff peaks form.
6. In 3 separate additions, spoon white eggs into yolk mixture and fold in carefully till a smooth batter forms (take care not to overfold and deflate the batter).
7. Pour batter onto lined baking tray and smooth out top with a scraper.  Put to bake at 170deg C for 14min or till done.  (Cake should spring back when pressed slightly, toothpick to come out dry when inserted into centre of cake, and when pressed gently there should be slight "sss" sound.  Overbaked cake will have cracks showing up when rolled.)
8. Remove tray from oven and overturn tray on 1 piece of baking paper atop a cooling rack. Remove the lined baking paper sticking on cake and cover cake with baking tray.  Let cool for about 10min or till cake is cool.  Remove baking tray.
9. Spread prepared durian filling all over cake, leaving about 1cm of far end clear of filling.
10. Roll up cake into a log shape with the help of bottom baking paper and twist sides of baking paper to hold the cake.  Rest rolled cake with the end at the bottom and leave cake in fridge for at least an hour before cutting.  Best served chilled.

Note:
You may lessen durian puree to 150g and add 100ml of whipping cream to durian filling if you do not like thick durian filling. 

Durian Lapis 榴莲千层糕

Am I crazy or what?? I actually did a 2nd lapis. This is not me because I have never attempted doing 2 lapis in 1 CNY haha! The effort and time put in for a lapis could allow me to get so much things done at home, but I willingly give the time up for this sinful yet decadent cake that to me, is the must-have for every CNYs. 

This time I tried my hand at making a durian lapis since Hubby "replenished" my Mao Shan Wang puree stock some months back when the durian season was back for that short period. This durian lapis was quite good I must say. 

About 2 tablespoon heapful of MSW durian puree went into the already-sinful-enough lapis cake. Diet plans can always be shelved to another day, right? Hehe~

Oh I need to add that I do not always have good baking days, I do have my fair share of lousy bakes too. Like this time, the lazy me decided to skip greaseproof paper lining part and just brush on some butter on the tin base. 

All was good till the unmoulding part! The cake base somehow stuck on to the tin, with only the sides released with the help of my sharp knife. Only after some knockings on the base that my durian lapis finally got dislodged from tin, and it was not a pretty sight because the bottom centre part came right off, about like 2 layers of my lapis centre got stuck to the tin. Ah well, I learnt never to be lazy and skip the lining part. Life's a never ending learning journey :)

6 days countdown to the Lunar CNY! 1st round of reunion dinner with my family tomorrow and I cannot wait to feast on Mummy's cooking! Seems like lots of families are gathering to have reunion dinners like me on Saturday, which also happens to be Valentine's Day. Truly a period to be merry, with the season of love as well as festive celebrations. Have fun and huat ah!!!

Durian Lapis
Recipe by Jane's Corner

300g butter (I used 100g margerine and 200g unsalted butter)

(I used 300g President brand salted butter)
80g sugar
90g condensed milk
150g durian pulp (blend) (I used durian puree)
300g egg yolks (I used 19 yolks that weighed around 310g)
35g low protein flour 
15g milk powder
2 egg white

1. Cream butter until creamy. Add in condensed milk and durian pulp. Continue beating until light and fluffy. Leave aside.

I was lazy to wash the beaters so I did the whites first, then the yolks and finally the butter. I saved washing up and could beat and mix the different ingredients one after another hehe!

2. In a clean mixing bowl, beat egg yolks and sugar until light and fluffy (about 15mins).

3. Sieve flour and milk powder and fold into egg mixture. Continue mixing until well combined.
4. Add in butter mixture and mix well.
5. In a clean mixing bowl, beat egg whites until light and stiff peak.
6. Add (5) into (4). Mixed well.
7. Grease a 7" cake tin and bake each layer 70g for 7 mins on top fire 160C (I make 13 layers: 5 layers original colour, 3 red, 5 original)

The blops of browned top made the lapis looked yucky, but heng ah, it tasted yummy. Moist and flavourful.

8. For last layer, turn oven to top and bottom heat and bake the whole cake at 180C for further 15 minutes.

Sliced a portion for photography...

... and wrapped the rest in clingwraps to be given away to Dad, Sis and MIL.

And so, this sums up my CNY bakes. Nothing adventurous like many other wonderful foodie bloggers. I really salute you all!!! 

This durian lapis is a good bake. A recipe which is here to stay! 

Durian Roll Cake

There has been a swiss roll cake craze going on in one of the FB food group which I joined. Everyone is making roll cakes like every other day. I had some durian puree left from making the durian puffs and hence I decided to ride on this craze as well. I made a durian roll cake! An original flavour roll cake filled with thick thick durian filling - mainly durian puree thinned with some tablespoons of fresh milk. This is normally what I do to my durian filling as Hubby and I, both the durian lovers just love our durian fillings as original as possible, and we do not really fancy whip cream. So that's it! It was a good swiss roll cake with yummy filling.

Hubby had 3 slices in a sitting and said it was really a good swiss roll cake, if not, much better than store bought ones because my homemade cake has far thicker filling. Wah... I tell you ah, I was literally on cloud nine when he said that! I could feel how he enjoyed the cake when he went describing it. My hubby ah!

I used Junko's deco roll cake recipe but I skipped the deco part and did a plain cake. A soft and fluffy cake was achieved and I was super happy. I tried making swiss roll cakes many many times but ended up with either an overbaked cake that was dry and cracked when rolled, or an underbaked cake that had a sticky top. Boy, I almost gave up on swiss roll making. Glad I pressed on and tried again for the xxth time. Preseverance is indeed important!

Durian Roll Cake
(Roll cake recipe translated from Junko's Deco Roll Cake recipe book)

A
4 egg yolks
35g caster sugar
60ml water
40ml oil
1/4 tsp vanilla essence
80g plain flour


B 
4 egg whites
30g caster sugar
1 tsp corn flour

Durian filling
250g durian puree
3 tbsp fresh milk (or more if required to thin durian puree to desired consistency)

1. Prepare 10inch by 10inch baking tray line with baking paper.  You may lightly grease baking tray with some cooking oil and then line baking paper to prevent baked cake from having "wrinkles".  Preheat oven to 170deg C. Prepare 2 other pieces of baking paper (slightly bigger size than baking tray) or use later after cake is baked.

2. Combine egg yolks and caster sugar in A and beat till egg yolk mixture turns white and pale, and air bubbles show up when beating stops.
3. Add in water, oil and vanilla essence and mix well.  Sift in plain flour and mix well.  Set aside.
4. Beat egg whites in a clean and dry bowl till frothy, add in corn flour and beat till combined.
5. In 3 separate additions, add caster sugar into egg white mixture and beat till stiff peaks form.
6. In 3 separate additions, spoon white eggs into yolk mixture and fold in carefully till a smooth batter forms (take care not to overfold and deflate the batter).

7. Pour batter onto lined baking tray and smooth out top with a scraper.  Put to bake at 170deg C for 14min or till done.  (Cake should spring back when pressed slightly, toothpick to come out dry when inserted into centre of cake, and when pressed gently there should be slight "sss" sound.  Overbaked cake will have cracks showing up when rolled.)
8. Remove tray from oven and overturn tray on 1 piece of baking paper atop a cooling rack. Remove the lined baking paper sticking on cake and cover cake with baking tray.  Let cool for about 10min or till cake is cool.  Remove baking tray.

9. Spread prepared durian filling all over cake, leaving about 1cm of far end clear of filling.

10. Roll up cake into a log shape with the help of bottom baking paper and twist sides of baking paper to hold the cake.  Rest rolled cake with the end at the bottom and leave cake in fridge for at least an hour before cutting.  Best served chilled.

Note:
You may lessen durian puree to 150g and add 100ml of whipping cream to durian filling if you do not like thick durian filling.

Durian Pancakes

Do you like Four Seasons Durians pancakes?  I loooove them.  Used to buy them whenever I am at Takashimaya, but not anymore. I make them now. Yes, at home.  So we can have durian pancake desserts whenever we feel like it till our durian puree runs out.

Easy to make and nice to eat. If you have ever made dorayaki or english pancakes before, this is gonna be a breeze for you :)

Durian Pancakes
Recipe from Cuisine Paradise
(makes 9, 10cm diameter pancakes)

100g Plain Flour
1/2 Teaspoon Double Acting Baking Powder
200ml Thick Coconut Milk/ 150ml Fresh Milk
1 Egg, 60g
70g Caster Sugar
Pinch of Salt

Filling
200g Fresh Durian Pulp, seeds removed

1. Sift plain flour and double acting baking powder together.

2. Beat egg and sugar until creamy and fluffy (about 3 - 4 minutes) before stirring in the flour mixture.

3. Next add in remaining ingredients, mix well to form a smooth batter.

4. Set batter aside in the fridge for about 30 minutes.

5. Heat up a non-stick pan, lightly grease it with cooking oil and add in 1 1/2 tablespoon of batter, swirl pan and cook the pancake skin over medium low heat. (for thin and crispy wrapper reduce to 3/4 tablespoon and swirl it as thin as possible)

6. Turn the pancake over when you see large air holes appearing on it and cook for another 1 minute or less depend on its thickness.

7. To serve, scoop some mashed Durian pulp onto pancake skin and fold into half to form semi-circle. Serve immediately or keep in the fridge for cold version.

Mao Shan Wang Durian Puffs II

And so I made durian puffs again. This time I used Noobcook's Durian cream puffs recipe, and I must say I personally prefer this recipe slightly more than mydeartummy's.  Somehow the consistency I got for the puff mixture with this recipe was slightly thicker and each puffs rose better and had more puff space for durian pures and cream. Hehe... and so I spoon lots of durian puree in them hehe!

Gave a box of the puffs to my parents and sister, and had good feedbacks!  I finally mastered Choux method puffs making :)

Durian Puffs
Recipe by Noobcook

Water or 1 lightly beaten egg
icing sugar for dusting; optional

Choux Pastry (Cream Puff Shells)
2 large eggs lightly beaten

(A) Dry mixture
1/2 cup (65 grams) plain or all-purpose flour
1/2 tsp white sugar
1/4 tsp salt

(B) Butter mixture
57 grams unsalted butter cubed
1/2 cup (120 ml) water

Durian Cream Filling
450 grams durian flesh
150 ml whipping cream (I used milk instead)

Choux Pastry (Cream Puff Shells)
1. In a large bowl, sift or whisk (A). Set aside.
2. In a heavy saucepan, add (B). Bring to a boil over medium heat, then once the butter has fully melted, take the pan off the heat. Add the flour (A) and stir with a spatula until the dough is well combined.
3. Return saucepan to the heat and stir constantly with a spatula until the dough comes away from the sides of the pan and forms a thick smooth ball, about 1-2 minutes.
4. Let the dough cool to lukewarm temperature, then using a mixer or hand blender, start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon).
5. On each baking tray, spoon or pipe 12 small mounds of dough onto the baking sheet, spacing about 5 cm (2 inch) apart. Moisten your fingers with water and dab the tops to flatten the tip of each dough. Alternatively, with a pastry brush, gently brush the tops of the dough with a lightly beaten egg (for a golden glazed finish). (I just dab the tops with some water)
6. Bake for 15 minutes at preheated oven of 200°C (400° F) and then reduce the oven temperature to 180° C (350° F). Continue to bake for a further 20-30 minutes (mine took 20 minutes) or until the shells are a nice amber color and when split, are almost dry inside.

I can bake them, so can you!

Durian Cream
1. In a mixer, add whipping cream and beat just until stiff peaks form.
2. Stir in the durian flesh and continue beating a medium speed until the paste is smooth.
(I used pure durian puree mixed with some tbsp of milk, mix to form a consistency easy enough to spoon into each puffs)

To Assemble
1.Cut the pastry shells in half and fill or pipe with durian cream.
2. Dust with icing sugar before serving, if preferred.
Keep durian puffs in the fridge for up to a day. Freeze extras in a tightly sealed ziplock bag or container and when ready to consume, thaw the puffs on a plate at room temperature for about 5-10minutes before eating.

Mao Shan Wang Durian Puffs

Hubby and I love, love, LOVE eating durians!  Glad we are both aligned on this, otherwise it would be a real torture for me hehe! Anyway, it is the durian season again. This year, it started late in end July. We had some in June and they weren't good. Now is the durian feasting period!

Had a few good rounds of Mao Shan Wang feasting. Hubby bought a few packs of durian purees and boy, elated was I! I could do so much with these yummy purees! Think durian cheesecakes, durian puffs, durian pancakes, durian ice cream, durian crepes and so many more.

All these durian talks, and now the pics. Yeah, I made durian puffs. Used up a quarter of the MSW puree to make this babies.  These puffs aren't looking professionally done at all but I kinda got the hang of it. Hehehe... more practice! Pastry making is no longer daunting :)

I used mydeartummy's recipe for the puff portion. I prefer my filling to be pure durian with no whipping cream so I merely mixed in some sugar and milk for it.

Mao Shan Wang Durian Puffs
(Makes about 20+ per batch)

50g butter (salted) =~3 tbsp butter
1/3 cup water (about 80g)
1/3 cup plain flour (about 70g)
1 1/2 – 2 eggs
1/2 tsp sugar

1. Heat up a saucepan of butter and water till it melts and boils. Add in the salt and sugar too. This takes around 5min. And you will be greeted with a puddle of yellow shiny buttery-smelling oil in the saucepan.

2. Sift the flour while the butter-water mixture is melting. Turn off the flame. Pour all the sifted flour into the pan of oily mixture and mix. Mix till it clumps up and to the point that the sides of the pan are clean when you roll around this ball of dough in the pan.

3.  Once again, put the pan back on the flame and heat it up for around 2-3 mins, but be sure to keep stirring well so it won’t fry.

4. Turn off flame and leave pan to cool for a while. Once cooled after a few minutes, pour in the egg mixture to the dough, bit by bit. Stir well. This part is the most tedious and hand-aching, so keep your cool and stir on. Stir till it looks like these swirly ribbons of soft caramel that drop into folds when you lift up the spoon. And that’s when you know your dough is ready.

5. Ok, now comes preparing the batter dough to be piped onto the baking tray. Some say wet the baking sheet before piping but I do the other way. I lay a baking sheet on the tray and just pipe out the dough straight onto the clean sheet.

Before baking, wet your fingers with water and dab the top surface of each puff to wet it slightly. To kind of even out the surface so it won’t bake with pointed tops and the water apparently works as steam while baking to help in the rising of the puff.

Bake at 200 degree C for about 15min then turn down the oven temperature to 170 degree C and bake for about 3min more.

After taking them out of the oven, leave to cool and poke 2 holes into the puffs to serve as convection holes.

Cut slits into the puffs to create the hollow caves.


Durian fillings

450g durian pulp or puree
3 to 4 tbsp fresh milk
1/2 tbsp of sugar (preservative to keep durians well)

1. Mix durian with sugar and enough milk to form a paste. Mix well till sugar is dissolved.
2. Scoop durian cream into pastry puffs and dust them off with icing sugar.