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Ingredients: Self raising flour 230g Bicarbonate of soda 1/4 teaspoon Baking powder 1/8 teaspoon Fine sugar 160g Durians 250g Butter 250g 4 eggs Method: Cream the butter with sugar. Add in the 4 eggs and continue beating till it is evenly mixed, light n fluffy. Add in durian puree n mix.  Sieve the flour, bicarbonate soda and baking powder. Fold it into the butter mixture. Preheat oven to 170 deg c. Transfer the mixture into long rectangular pans. Bake for 45mins. Its done!

Hmm...hands itchy...cun get enough of baking. Durians overloaded...n wad do we have... durian butter cake!  Hianz... if only I'm a sahm...then I can bake everyday n create new recipes... ya if only... yawn. 

Ingredients For Crust: =========================== 225-250 gr Oreo biscuit, finely crushed 150 gr Unsalted butter, melted and cooled Method: =========== - Use a large sheet of aluminum foil to wrap the base of a 7" x 7" square cake ring. - Slowly drizzle in the melted butter into the biscuit crumbs then stir till the mixture it's almost combined press into cake ring and chill in the fridge until firm. (or put in the freezer about 30 mins). Ingredients For Durian Fillings: ====================================== 50 ml Boiling water 1 Tbsp Gelatin powder 250 gr Cream cheese 70 gr Caster sugar 250 gr Durian flesh 125 gr Plain yogurt 200 gr Non-dairy Whipping cream Method: =========== - Dissolved the gelatin powder in 50ml boiling water and set aside. - Beat the cream cheese and sugar until creamy and light, then add in the durian flesh and continue to beat until well combined. - Next pour in the melted gelatin mixture and yogurt then stir till combined...

Ingredients: (A) 100 gm butter 250 gm water 1/2 tsp sugar pinch of salt (B) 150 gm flour,sifted (C) 3 eggs Method: Cook (A) until boil. Add in (B) and mix to form a smooth paste. Let it slightly cool. Use mixer, beat the paste,add in (C) in several times.Beat it until well blended and smooth. Place the batter into the piping bag fitted with plain or star nozzle. Pipe it onto lined pan.(please use non stick paper liners) Bake at 200 C for 20 minutes or golden brown. Take out from oven and immediately make a hole ,to let the hot air out. When cooled,use a long nozzle to pipe some filling into it.Serve. Filling: 200 gm Whip topping cream, whipped 200 gm durian flesh, blend till fine. Mix the whipped topping cream and durian flesh until well combine.Keep it in the refrigerator.

Ingredients: (A) 300 gm bread flour(high protein flour) 200 gm plain flour 5 gm salt 60 gm sugar 20 gm milk powder 1/2 tbsp baking powder 31/2 tsps instant yeast (B) 2 egg yolks 280 ml cold water (C) 50 gm shortening Topping: some melted chocolate. Method: Mix (A) till well blended. Add (B) and knead to form a dough. Add (C), knead to form a smooth dough. Cover the dough with wet cloth and leave it to prove for 45 minutes, or till it doubles in size. Here is how I prove my dough. Mould it into a ball then let it rest for 15 minutes. Roll it out into a thin sheet about 10mm thick, then cut it with a round cutter. Use scissor to clip the surface ,to make the thorns. Place uncooked doughnuts onto a lightly flour baking tray and cover with a wet cloth,leave it to prove for 35 minutes. Deep fry doughnuts in hot oil till golden brown.Dish up and let it cool. Filling : 100 gm whip topping cream. 125 gm durian flesh Methods: Whip the topp...

Ingredients: ========================== For mooncake pastry: ------------------------ 300g golden syrup 3/4 tbsp alkaline water 95g corn oil 400g plain flour - sifted 1/4 tsp thick soy sauce (for colour) To make the pastry: ------------------------ Combine golden syrup and alkaline water in a mixing bowl. Add corn oil and mix with a wooden spoon. Add thick soy sauce and stir well. Set aside for 4-5 hours. Method: =============== Fold in sifted flour and mix evenly to form a smooth dough. Set dough aside again for another 4-5 hours. For durian filling: ------------------------ 300g durian flesh - blend into puree 500g lotus seeds (seong lin) - boil in 1,200ml water until soft and blend into a paste 4 tbsp castor sugar 500g castor sugar* 2 tbsp maltose To make the filling: ------------------------- Put 4 tbsp sugar in a heavy-based wok, and cook till you get golden brown caramel. Add lotus seed paste gradually and cook till smooth. Add 500g sugar and stir till ...