15 Selected Asian Desserts

desserts collection 

INTRODUCTION

As my blog index is quite in a mess, I have decided to summarize my blog entries for reader’s easier reference. These are the Chinese or Asian desserts that I have prepared captured both from this blog and from Guaishushu’s Facebook Page and you may want to take a quick look. Click on the link or the pictures to get the recipes.


Mango Puddings (芒果布丁)

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Winter Melon Dried Longan Sweet Soup (冬瓜桂圆糖水)

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Aloe Vera Sweet Soup (芦荟水果甜汤)

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Poached Bosc Pears & Dragon Fruits (博斯克梨龙珠果炖冰糖)

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Barley Peanut Soup (薏米花生汤)

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Black Glutinous Rice (黑糯米)

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Sweet Potato Soup (番薯糖水)

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Barley/Black Glutinous Rice(黑糯米薏米糖水)

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Bubur Cha Cha (摩摩喳喳) 

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Fruits Soup (水果牛奶)- Soup Buah

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Mung Bean Sweet Soup (绿豆爽)Tau Suan

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Sugar Coated Yam and Sweet Potatoes Sticks (反沙芋头地瓜条)

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Yam and Pumpkin Paste Desserts With Gingko (白果金瓜芋泥)

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Hoen Kwe – Mung Bean Flour Dessert(粉糕)

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Agar Agar(燕菜) 

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If you are interested to get Chinese recipes, just copy the blog address, select translate from English to Chinese, paste it in Google Translate and you will be translated into Chinese language

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For more recipes, you can refer to my RECIPE INDEX (updated as at 3 March 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  

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If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1500 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes.

desserts collection

Is It Not Time To Get Ready Your Christmas Fruit Cake ? – Boiled Fruits And Nuts Cake

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INTRODUCTION

This is the traditional fruit cake baked in a rather traditional way. It is one type of fruit cakes that can be served during Christmas.

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Am I crazy to bake fruit cake for Christmas now? My answer is no and in fact it is just the right time to bake this cake. You can keep this cake for at least three months in the refrigerator. You can take out your fruit cake and periodically (may be once in a month) add rums to your fruit cake, and by the time when Christmas arrives, the fruit cake will be aromatic enough to make you drunk.

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TRADITIONAL APPROACH IN MAKING THE FRUIT CAKE

I got this recipe from one of my favourite old cookbooks –  “The Essential Baking Cookbook” published by Murdoch Books in year 2000. The recipe is using the boiling method in the preparation of the cake batter and requires additional protection during the baking process.

Two days ago, when I am clearing my kitchen self, I found some mixed fruits in the self that I have purchased a few month’s ago. As it is occupying a space in my shelf, I thought I might as well prepare a traditional fruit cake for the coming Christmas.

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I have made minimal changes to the recipe except the substitution of some cherries with nuts and the addition of some rum. Therefore, I should say, this is a TRADITIONAL FRUITS AND NUTS CAKE.

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WHAT IS REQUIRED

Recipe adapted from : Boiled Fruit Cake from “The Essential Baking Cookbook” published by Murdoch Books in year 2000 page 80

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  • 250 grams of unsalted butter

  • 185 grams of soft brown sugar

  • 185 grams of self raising flour

  • 125 grams of plain flour

  • 1 teaspoon of mixed spices (can use those of Indonesia layered cake)

  • 1/2 teaspoon of baking soda

  • 175 grams of plain water (not in picture)

  • 1/8 cups of rum

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  • 750 grams of mixed fruits

  • 250 grams of mixed nuts (I have used cashew nuts, almonds and pumpkin seeds)

  • 4 eggs lightly beaten

Others

  • Some old newspapers and some baking paper.

  • 9 inches round baking tin

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STEPS OF PREPARATION

Special Lining of Cake Tin

Because of the long cooking time, fruit cakes requires extra protection.

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  • Preheat the oven to 160 degree Celsius. Place a few layers of newspaper on the oven rack just before the baking starts.

  • Line your 9 inches baking tray with DOUBLE LAYERS OF BAKING PAPERS for both bottom and side. For the side, it has to be higher, about 2 inches above the cake tin. Join 2 pieces of newspapers together using stapler. Overlap the newspapers (1/3 of the width of newspaper) and use a stapler to staple together. Wrap around the side. Cover with another piece of clean paper and staple the baking paper, newspaper and clean paper at the top of the collar. Note that you can used clean paper instead of newspapers. The main purpose of this step is to provide extra protection to the fruit cake due to its long baking process.

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Preparation of Batter

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  • In a big sauce pan, put together butter, water, sugar and mixed fruits. Stir over low heat until the butter has melted and sugar dissolved. Bring to the boil and reduce the heat, simmer for 10 minutes. Remove from heat and stir in baking soda. Let it cool and set aside.

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  • Once cooled, add in beaten eggs, rums and stir well.

  • In another big mixing bowl, sift the flour together with the spices. Make a well in the centre. Pour the mixed fruits into the well and mix well. Add the nuts and pour the batter into the cake tin. Smooth the surface with the spatula. Lightly knock the bottom to ensure that there are no trapped air inside.

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Baking the Cakes

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  • Bake the cake in the oven for 1 hour 15 minutes to 1 hour 30 minutes, or until a skewer inserted come out clean when inserted in the centre of the cake. Leave the cake in the tin for at least one hour before taking out from the cake tin.

  • Flavours and textures start to improve after 3 days and it can keep for 2-3 months in the freezer section. If desired, add a few tablespoons of  rum periodically to the fruit cake (once in a month) to enhance the alcoholic fragrance.

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  • Keeping of fruit cake, consider the following method: 1st layer – clingy wrap, 2nd layer – kitchen towel, 3rd layer – aluminium foil, 4th layer – plastic bag. Store in freezer section. This will avoid the moisture lost. Defrost on room temperature, meaning take your cake from freezer and let it defrost at room temperature a few hours before consumption.

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CONCLUSION 

The cake is prepared using a traditional method but because of the extra protection given to the cake, the cake is very moist. Flavour will be enhanced after another few days. Don’t worry about the shelf life of the cake, as long as it is properly kept, it can keep for months and I have ever keep fruit cakes for a period of more than 6 months in a deep freezer. In addition, alcohol is another preservation agent.

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Bookmark this page and may be you can consider making the cake for your coming Christmas when you are free. It will never be too early.

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Hope you like the post today. Cheers and have a nice day.

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 15 October 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

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Let Try Something New–Red Dragon Fruits Pie Bar And Blueberry Pie Bar

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UPDATED POST ON 5-12-2014

Saw some blueberry in the supermarket and I have decided to update this post with some new pictures. Decided to prepare blueberry pie pars.. I have always loved pie bars especially its crumbly top.. Unlike normal pie, pie bars have more short crust pastry than its fillings. If you like short crust pastry of any sort, you shall try this..No major changes in the recipe, just torn down the sugar content to suit Asian taste buds..Changes are highlighted in red.

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INTRODUCTION

I have been challenged that most of my recipes that I have written are very “colourful”. If you think that I like permitted food colouring, that is not entirely true. You may have seen a few post that uses food colouring, but that essentially was because I am doing it more for illustration and picture taking purposes. If you read my post on Rainbow Loaf, you will understand how I justified the usage of permitted food colouring and struggling whether such a post should be issued. While I don’t encourage the use of food colouring, but we have to be realistic in our daily lives. I strongly believed the usage of permitted food colouring are all over the food outlets. What about Angkukueh? Do you think all mango puddings are consistently as yellow as what you saw every time your bought it? How about various type of tapioca pearls, milk teas, pasta sauces or even moon cakes? Well that is up to individual and I tend to choose to believe that NOT all the green colour in the Pandan Kaya or Kueh Srimuka/Salat that are sold in eating outlets  are all from the Pandanus leaves….

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This post is  using a natural colour. A colour that I am very hesitant to touch. I even hate it when it stained my cloth! It is one of the very strong natural colour – Purplish Red dragon fruits. There is an influx of purplish red dragon fruits in Singapore supermarkets in current year. Though I do not really like to touch the colour by itself, but I do believed it will help to create a visual effect in pastry’s presentation.

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In last week’s marketing, these dragon fruits were on sale and I managed to get 2 big red dragon fruits for S$2.50.. I think that it is a deal and I think I should made use of its natural colour to make some pastries. Then it reminded me of some blueberries pie bar that I read while browsing the internet. therefore, I have decided to use these dragon fruits to prepare some dragon fruits pie bars..

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Pie bar is a type of short crust pastry usually loaded with seasonal fruits and served as desserts. Fruits that are usually used include strawberries, blueberries and blackberries.

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WHAT IS NEEDED

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Pie Pastry for crust and toppings

  • 400 grams of plain flour

  • 330 grams of butter (cold and cut into cubes)

  • 300200) grams of sugar

  • Pinches of salt

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Dragon Fruit Fillings

  • 4 eggs (about 200 grams)

  • 400 (250 ) grams of sugar

  • 100 grams of plain flour

  • 150 grams of sour cream or whipped cream

  • Pinches of salt

  • 200 grams of dragon fruit (meshed) or mashed blueberries

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STEPS OF PREPARATION

Meshing Of Dragon Fruits

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  • Use some kitchen utensils or sharp objects such as forks or knifes or potatoes mashers to mesh the dragon fruits.

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Preparing the short crust pastry

  • Get ready a baking tray of 12” x 15” baking tray.

  • Preheat the oven to 180 degree Celsius

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  • In the big mixing bowl, put cold cut butter, flour and sugar. Use finger tips to rub the butter and flours mixtures together until resemble some crumbs.

  • Divide the crumbs into two portion, one for the bottom layer and another portion for the toppings.

  • Press half of the pastry against the bottoms of the baking tray. Use a fork to make a few holes in the pastry and set aside for later use. 

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Preparing the fillings

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  • In another mixing bowl, beat eggs, sugar, and cream together. Add flour and followed by mesh dragon fruits and mixed well.


Assembling And Baking The Pastry

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  • Pour the dragon fruits fillings on top of the pastry. Sprinkle the remaining flour mixture evenly over the fillings.

  • Bake in the oven for about 45 minutes at 180 degree Celsius.

  • Cool at least one hour before cutting your desired sizes.

  • Best served with some whipped creams, ice creams, additional fresh fruits or on its own.

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CONCLUSION

  • It is a dessert that is not that tough to prepare. I believed it is still relatively uncommon in Singapore and Malaysia. For a person with sweet tooth like me, I definitely wouldn’t object such a treat. The crispy and crunchy toppings resembles a bit of the biscuits with some mild fruity flavour of the red dragon fruits.

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  • I have hold up this post for one day as I am unsure about the colour combination and the acceptability of this desserts in this area of the world. When I posted up to one international communities in Google Plus, I was being encourage to proceed with the post as the pie bars looks appetizing.. Thanks to those members who have encouraged me to have this post.

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  • I have quite a number of posts in the past one month, this is due to the assistance from my mother in law who is visiting me and able to help me to “nag” my kids performs some household chores. In addition, Singapore was having a school holiday last week.  In the next few days, as my mother in law will be back to her home town, I will have to slow down my posting as I need my energies to nag and cooked for normal household meals. She has been a great helper in the house and I really appreciate and thankful for her presence and I know I am going to miss her like her grandsons and grand daughters…

Hope you like the post today. Cheers and have a nice day.

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 26 November 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

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FOOD PREPARATION SERIES INDEX

 
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The following are temporary indices for all recipes issued by Guaishushu in both https://kwgls.wordpress.com and Guaishushu’s Facebook Page. The index shall be for temporary references only.

 

 

Desserts:

 

Aloe Vera

Some Aloe Vera Sweet Fruit Dessert Just Specially For You, Dear!

Barley Peanut Soup

Easy Peasy Barley Bean Curd Sheets Sweet Soup (腐竹薏米甜汤)

Black Glutinous Rice

What? Having Rice as A Dessert- The Nutritious Black Glutinous Rice Porridge

Sweet Potato Soup

Malaysian Singaporean Chinese Food–Sweet Potato Soup Dessert

Barley/Black Glutinous Rice

X4 – Black Glutinous Rice and Barley Sweet Porridge (血糯薏米甜粥)

Honey Dew Granita

C1 Honey Dew and Cantaloupe Granita  哈密瓜奇异果挫冰

Poached Bosc Pears & Dragon Fruits

X3-Chinese Style Poached Pear and Dragon Fruits Desserts (博斯克梨龙珠果炖冰糖)

Bubur Cha Cha

X5 – Bubur Cha Cha (摩摩喳喳)

 

 

Drinks:

 

Chrysanthemum Tea

Come and have a cup of Chrysanthemum Tea (菊花茶)

Hawthorn Ume Tea

Need A Drink To Repair Your Vocal Cord? Hawthorn Ume Is The Tea For You!

Roselle Tea

 Game To Try Some “Wild Hibiscus” Tea………….?(洛神花茶)

Rhoeo Tricolor Tea

Purple is mysterious, purple is nobly and a purple drink is definitely lovely! – Rhoeo Tricolor Tea (如意兰茶,蚌兰花茶,红竹叶茶)

Hedyotis Diffusa

 Snake Tongue Tea? Gosh.. I Am Going Away……白花蛇舌草罗汉果茶

   

Breads

 

Sarawak Style Butter Buns

Homesick Buns? Yes, I am homesick of Sarawak Style Butter Buns..

Roast Meat Buns

P1 – Roast Meat Bun (烧肉包)

 

 

Cakes/Muffins/Scones

 

Banana Cake

P2 – Banana Cake (香蕉蛋糕)

Butter Cake/Pound Cake

1 Butter + 1 Sugar + 1Egg + 1 Flour + 1 Milk = Mrs. NgSK’s Butter Cake-Guaishushu’s Version

Butter Cake/Pound Cake Hey, My Chick Want To Eat My Zebra Pound Cake !

Chinese Steamed Sponge Cake

The Plights of Kuey Neng Ko…The Traditional Chinese Steamed Sponge Cake…

Chinese Steamed Sponge Cake My Steamed Sponge Cake (Kuey Neng Ko) Is Full Of Gas。。。。 (汽水鸡蛋糕) 

Steamed Sugar Cake

P3-Steamed Sugar Cake (白糖糕)

Microwave Mug Cake

Microwaved Mug Cakes, Another Quick Alternative to Baked and Steamed Cakes…

Sarawak Midnight Cake

Where is my cake? I Can’t See!–Famous Sarawak Midnight Cake (Cake Seri kaya Sarawak) revisited..

Grapefruit Chiffon Cake

Grapefruit Chiffon with Grapefruit Citrus Glaze,… Ever Try This?

Carrot Muffins

Simple Carrot Muffins for Your Love Ones…

Scones

Basic But Presentable, Basic But Irresistible…Basic Raisin Scones Shared…

Tapioca Cake

CCC – Cheesy Cassava Cake–A Modified Version of The Traditional Nonya Kuih Bengka Ubi

Cake Decoration Ideas

From Plain to Eye Catching…From Muffins to Elegant Celebration Cakes

 

 

Cheese Cakes

 

Ferraro Rocher Ice Cream

Simple, Tasty, Elegant …Chilled Ferrero Rocher Oreo Ice Cream Cheese Cake

Durian Cheese Cake

King of Fruits + Cream Cheese = Durian Cheesecakes, Game to Try?

 

 

Cookies

 

Pineapple Tarts

What A Golf Ball Have To Do With A Pineapple? Well, It Is The Famous South East Asian Pineapple Tarts

 

 

Puddings

 

Bread Puddings

Who Said Bread Puddings Must Be Prepared As Such…..Bread Puddings “Reinvented”

Cake Puddings P4 – Cake Puddings (蛋糕布丁)

Cookie Puddings

Creative Food Series – Cookie Puddings 1

Cookie Puddings

Cookie Puddings – 2

 

 

Snacks

 

Nonya Chang 

Is there any relationship between Dragon in a boat and a Peranakan Women?….The process of making Nonya Chang revisited…(Part I)

Nonya Chang 

Is there any relationship between Dragon in a boat and a Peranakan Women?….The process of making Nonya Chang revisited…(Part II)

Popiah

Malaysian Singaporean Chinese Food–Popiah Sarawak Style

Kueh Pie Tee

Malaysian Singaporean Chinese Food -Kueh Pie Tee

Roasted Peanuts

C2 – Spiced Roasted Peanut (香脆花生)

 

 

Rice and Porridges

 

Chicken Rice

Why Not Cook Your Mother A Meal Of Chicken Rice This Coming Mother’s Day?

Nasi Goreng Aruk

 Are you kidding? You don’t need oil to fry rice?– The authentic Sarawak Cuisine–Aruk Fried Rice

Fried Rice

N1 – Nameless Fried Rice (无名炒饭)

White Gourd Braised Rice

N2 – White Gourd Braised Rice (白莆焖饭)

Pork Porridge

N3- Pork Porridge (肉粥

 

 

Noodles and Pasta Dishes

 

Kolo Beehoon

Food Preparation Series–Kolo Beehoon

Sarawak Laksa

Hey, My Laksa Secret Recipe Was Stolen!!!……… An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa (PART I)

Sarawak Laksa

Hey, I have invented my own Sarawak Laksa Paste Recipe !!!……… An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa (PART II)

Sarawak Laksa

Hi, Let Start Cooking the Laksa …. An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa (Part III)

Singapore Prawn Noodles

Prawn noodles? Hokkien noodles?… No, it is Singapore Hokkien Fried Prawn Noodles (新加玻福建炒虾面)

Tom Yam Noodles

Bachelor’s Tomyam Noodles–Quick And Nice…

Tomato Yimin Noodles

What I cooked today (家常便饭系列)– 13-7-2013–Tomato Yimin Noodles (茄汁伊面)

Pasta Sauce

Let’s See How An Asian Make The Tomato Pasta Sauce From Scratch and How He Baked His Pasta….

 

 

Meat and Savoury Dishes

 

Korma Chicken

Special – What I cooked today (家常便饭系列)– 22-7-2013–Korma Chicken (科尔马鸡肉)

Grilled Chicken

M1- Chinese Style Grilled Chicken (中式烤鸡)

Ginger Chicken

M2 – Ginger Chicken (姜丝鸡)

Soya Sauce Chicken

M4- Braised Chicken with Soya Sauce (酱油鸡)

Minced Pork with Taukwa

Creative Food Series–Minced Pork Belly with Taukwa

Miso Pork Belly

M3 – Miso Pork Belly (味增五花)

Meat Rolls

Hey, This is not Italian Meat Rolls, It Is Chinese Meat Rolls Called Ngoh Hiang

 

 

Vegetarian Dishes

 

Tempeh

Tempeh Revisited – Sweet And Spicy Tempeh And Oven Baked Honey Tempeh

Vegetable fritters

Vege Vege Vegetable Fritters–Indonesian’s Bakwan Sayuran

Vegetables

Blanching Vegetables in Chinese Cooking – 利用汆烫准备可口的中式的菜”肴

Chinese Lettuce

V2 – Blanched Chinese Lettuce With Fermented Bean Curd Sauce (白腐乳生菜胆)- Vegetarian

Bitter Gourd & Chinese Mustard

V3- Braised Bitter Gourd With Chinese Mustard (苦瓜焖芥菜)

Shark Fin Melon Soup

S6 – Vegetarian Shark Fin Melon Soup (素鱼翅瓜羹)

 

 

Vegetable Dishes

 

Luffa

D1-Braised luffa/tower gourd with egg* 蛋汁炆丝瓜

Preserved Mustard

D4 – Foochow Preserved Mustard Fried With Minced Meat (福州糟菜炒肉碎)

Winged Beans

D7 – Fried Winged Beans With Minced Meat (肉碎四棱豆)

Kailan with Prawns

V1 – Blanched Kailan With Prawn (芥兰虾球)

Romaine Lettuce Miso

V4 – Blanch Romaine lettuce with miso sauce (味真酱罗明旦)

 

 

Tofu and Egg Dishes

 

Minced Taukwa Omelete

D2 – Minced Taukwa Omelete (豆干蛋饼)

Braised Egg & Tofu

D3 – Braised Eggs and Bean Curd (豆干卤蛋)

Bean Curd Omelete

D5-Beancurd Omelet (豆干蛋饼

Celery Omelete

D6- Celery Omelete (西芹蛋饼)

Steamed Tofu

D8-Steamed Tofu With Eggs (豆腐蒸蛋)

Salted Turnip Omelete

D9 – Salted Turnip Omelete (菜脯蛋饼)素

Devilled Eggs

 Devilled Egg- Simplicity Rules…

   

Soup Dishes

 

Sweet Corn Soup

S1 – Sweet Corn Pork Rib Soup 玉米排骨汤)

Carrot Soup

S2 – White Carrot Pork Rib Soup (白萝卜排骨汤

Double Mushroom Soup

S3 – Double Mushroom Chicken Soup (双菇鸡汤)

Bitter Gourd Pineapple Soup

S4-Bitter Gourd Pineapple Pork Rib Soup (苦瓜黄梨排骨汤)

Chinese Napa Soup

S5 – Chinese Cabbage (Napa) Soup ( 大白菜汤)

Salted Vegetable Duck Soup

Salted Vegetable Duck Soup (咸菜鸭)– A Quick and Easy Way to Prepare This Traditional Soup Dish

 

 

Interesting Cooking Ingredients

 

Chilli

Burnt, Hot, Spicy– I am running away!!!– Understanding Chilli Pepper and Making Of Chilli Sauce

Belachan

Can You Stand The Smell of Belachan (Shrimp Paste)?

Belachan

Z1 – Belachan (Shrimp Paste) – Roasting Belachan

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King of Fruits + Cream Cheese = Durian Cheesecakes, Game to Try?

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INTRODUCTION

Imagine a bite of cream cheese and another bite of durian flesh, that will be what you are going to get from these cheese cake, soft, smooth, creamy and sweet.

A rather simple chilled cheese cake to make without baking, therefore the natural aroma of the durian are maintained in the cake even days after it was prepared. For this recipe, it is rather flexible except one step that I am rather insistent-handling of the durian flesh. Mastering this step will give you a cheese cake that will impressed your guest. For this step, I beg to disagreed  with any shortcut method(no blending), other than that, you can use your common sense to proceed with the making of the cheesecake.

Steps in preparing the durian cheesecake will involve (preferably in this order to smoothen your flows of preparation):

  • Preparing the biscuit crust
  • Preparation of gelatine
  • Beating the cream
  • Sifting the durian flesh
  • Making the cream cheese fillings
  • Decorating and serving the cake

Though it looks like the step are many, however the times taken are very short. So, don’t be frightened by the steps  mentioned here.

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WHAT IS DURIAN….

To start the post,  it is only fair that I have some introduction on durian as a number of my overseas friends apparently never seen durian before. As usual, per Wikipedia:

“The durian /ˈdjʊriən/ is the fruit of several tree species belonging to the genus Durio and the family Malvaceae. Regarded by many people in southeast Asia as the “king of fruits”, the durian is distinctive for its large size, strong odour, and formidable thorn-covered husk. The fruit can grow as large as 30 centimetres (12 in) long and 15 centimetres (6 in) in diameter, and it typically weighs one to three kilograms (2 to 7 lb.). Its shape ranges from oblong to round, the colour of its husk green to brown, and its flesh pale yellow to red, depending on the species.

The edible flesh emits a distinctive odour that is strong and penetrating even when the husk is intact. Some people regard the durian as pleasantly fragrant; others find the aroma overpowering and revolting. The smell evokes reactions from deep appreciation to intense disgust, and has been described variously as almonds, rotten onions, turpentine, raw sewage. The persistence of its odour has led to the fruit’s banishment from certain hotels and public transportation in southeast Asia.”

picture source: https://upload.wikimedia.org/



WHAT IS REQUIRED

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  • 350 g of assorted biscuits.You can use biscuits of any type and I have used 2 types of biscuits some sugar crackers and some Fox chocolate crunch biscuits. I have chosen to use these 2 types of biscuits as there are slightly sweeten and have been sitting in my kitchen cabinets for quite a while.
  • 150 g of melted butter.
  • 350 g cream cheese at room temperature
  • 750 g of fresh durian flesh (with seeds)

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  • 90 g of granulated sugar or sugar powder
  • 1 cup of whipping cream
  • 6 large teaspoons of gelatine powder 
  • 1/2 cups of plain water
  • 8 inches spring form cake tin or detachable base cake tin. You can refer here for more explanation on the cake tin selection.

For decoration of the cake

  • 10 large teaspoons of gelatine powder 
  • 1 cup of plain water
  • 200 gram of flesh durian tear into smaller pieces.

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STEPS OF PREPARATION

Preparing the biscuit crust….

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  • Microwave heat your butter for 1 minutes and set aside for later use.
  • In a food processor, place your assorted biscuits and blend your biscuits until very fine pieces. The finer it is, the easier it is for you to make the crust . However, if you want to have something to munch in your mouth, you can have your biscuit pieces coarser.
  • Transfer the chopped biscuits into a mixing ball. Gradually add in the melted butter. Stir until well mixed.

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  • Transfer the chopped biscuits into the spring form baking tin. Use a spoon to press firmly against the bottom and against the side such that it is equally spread out. Put in the freezer and refrigerate until later use.

 


Preparation of gelatine…..

This step can be used for both the cream cheese filling and decoration of the cheesecake.

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  • Put the water in a small metal bowl, sprinkle the gelatine in an even layer over the surface and leave to go spongy.
  • Take another bigger metal bowl, put some water and heat it using the smallest heat. Place the first bowl on top of the hot water, stir until all the gelatine are dissolved.
  • Take out, let it cool at room temperature and set aside for later use.

Beating of Cream…

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  • Either hand whisk or using a machine beat the cream until firm peak. Note that your mixing bowl must be dry and free of any oils. Otherwise , it is hard to beat the cream until firm peak. Don’t over whipped your cream. When you over whipped your creams, your can add a bit of fresh cream to make the cream looked fresh again. Shall I refer to you to some links from www.finecooking.com’s video that I have posted in Guaishushu’s Facebook Page here.
  • Scoop out your whipped cream and put it in a fridge.


Sifting of Durian Flesh…

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  • Get hold of 750g of fresh durians. De-seed the durian and put it in a sift. Use a metal spoon to rub against the sift until all the flesh become some meshed durian. Weigh 350 g and keep the leftover in the fridge for making of “durian ice cream” if you want.
  • Put your sifted durian in the fridge as it can oxidize rather quickly. Alternatively, you can just add one scoop of fresh cream that you have whipped and mixed with the sifted durian, it will reduce the tendency to get oxidize. Oxidize will render your colour darker and therefore would have less appeal to your guest.

Note:

There is no compromise to this step. As I am making a chilled creamy cheese cake, I do not wish to have any durian fibres in the cake. It should be as smooth as the cream cheese. No blending and other short cut. Eating a cheesecake with strains for durian fibres will irk your guest.

It is rather difficult to estimate the exact quantity of the raw durian you need as the recovery rates can varies. The durian that you seen in the picture is of rather good quality, yellowish colour, sweet and soft but comparatively small compared to other better quality ones. You don’t need top grade durians as too strong the smell will mask cream cheese flavour. Probably you just need the least expensive durian and your guest will be equally impressive with your final cheesecake. For Singapore and Malaysian readers, I have bought about 1.5 kg of raw durians for about SGD20. You should be able to judge the quality. It is a good buy as I only managed to use half of the durians.

Another side tip. Add equivalent amount of cream to your meshed durian, stir well, freeze it and you will get the durian ice cream. Try it and you will know that only homemade durian ice cream can be that luxurious.. thick and aromatic. Alternatively, pump into a choux pastry and it will become durian puff and if wrapped in a crepe will become durian crepe… 

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Making the Cream Cheese Fillings

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  • Use the same mixing bowl that you beat your cream, put in the cream cheese and the sugar, beat until well mixed and smooth. It will be rather fast and 2-3 minutes will do.
  • Add in the sifted durian flesh and beat at low speed until well mixed.

Note:

Some readers are telling me that they don’t have a sweet tooth and concerned about the sweetness. The sugar content in this recipe is very low considering 90g in the entire cake of about 900g, representing only about 10% of the ingredients. However, if you are still concern about the sweetness, change the granulated sugar to icing sugar powder, start with half of the volume and take a small tablespoon and taste the cream cheese durian mixture, if it is too sweet, just add in the remaining sugar powder in stages until it suit your taste buds.

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  • Take out the cooled gelatine, fold in the durian cream cheese mixture with a spatula or big metal or wood spoon. Ensure that it is well mix and followed by folding in the whipped cream. Stir until well mixed.

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  • Take out the baking tin, pour the mixture and use a spoon to flatten the top and chilled it over night.

Note:

While it is best that you chilled it overnight. However, if you run short of time , you can consider to put it in the freezer for about 1 hour when the mixture start to set or becoming firm and proceed with the next steps of decoration.

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Decorating and serving  the Cheesecake

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The decoration below is for your reference only. As durian and cheese are rather yellowish in colour,  therefore the colour of the cheesecake is quite monotonous. I have topped the cheesecakes with additional tear durian flesh. When it is set, I have made some more gelatine (about 10 big teaspoons of gelatine with 1 cup of water) and put on top of durian flesh. In this manner, the gelatine will help to preserve the durian flesh flavour and avoid it to oxidize.

For the serving, I have cut slices of fresh mango to go with it. The fresh mango will negate the creaminess of the cheesecake and just an excellent combo that I have never thought of before.

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CONCLUSIONS

  • This is not a difficult cake to make but if you are a durian and cheesecake lover, you will definitely like the cake. The cake is very creamy with natural durian fragrance even days after the cake is make. It is smooth and soft as the durian flesh have been sifted to get rid of the fibre.
  • Understand how to make this cake will also give you numerous alternatives of dessert preparation. The addition of cream to sifted durian flesh will be ideal for your durian cream puff using the choux pastry or durian crepes when wrapped it in a crepe.
  • The recipe here is definitely for homemade purposes where the usage of ingredients are rather “hard core” for durian lovers. With the same proportion of raw ingredients I mentioned in this post, this cake will be very costly if you buy it in restaurants or cafe. However, with  a fraction  of restaurant price, you can comfortably have a much better cheesecakes than in other eating outlets.
  • All steps here are rather flexible except sifted  durian flesh which I am quite insistent as the cake should be smooth and  non – fibrous. If you can’t finish the cake, try store it in a freezer, take a portion out, when you crave for it, defrost and tell me what is it like. You would not be disappointed.

Thanks for reading the post and hope you have a nice day. Cheers.

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For more recipes, you can refer to my RECIPE INDEX (updated as at 10th February 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .

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What I cooked today (家常便饭系列)- 18-7-2013

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On 18 July 2013, porridge serves with a vegetable dish and a meat dish. The vegetable dish is baby pak choi with oyster sauce (耗油小白菜)and braised meat (chicken and pork belly) (卤肉)。

I seldom cooked porridge for dinner. Tonight, I suddenly have the urge to have porridges since my wife and my kids also like to have porridges. I have braised some meat and a vegetable dish to go with it and of course, some left over dishes from last night.

Today, when I searched my fridge, I found that I have a box of bosc pears (博斯克梨) and some cut dragon fruits (龙珠果) which is already in my fridge for quite a while. The pears are very ripe and I thought I might just make some desserts for the family and here comes my Chinese Style Poach Pear and Dragon Fruits Desserts with Rock Sugar (博斯克梨龙珠果炖冰糖)。You may want to know how to make the dessert by following the links to Guaishushu’s Facebook Page.

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Hope you like the post and have a nice day. Cheers

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