Light Yet Sophisticated And Delicious Mango Puddings

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INTRODUCTION

I remembered I first have my mango pudding when I stayed in Hong Kong in 1995. It was rather popular be it in the hotel restaurants or in the fast food chains. For commercially packed mango puddings, it can be easily bought in the supermarkets. The dessert is light and can be served with a variety of regional fresh fruits. It is especially soothing and comforting after a heavy meal of oily or spicy foods. I loved its rich and creamy texture.

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MANGO PUDDINGS DEFINED

As per Wikipedia:

“Mango pudding is a Chinese dessert usually served cold. It is very popular in Hong Kong, where pudding is eaten as a traditional British food. Mango pudding originated in India and the recipe was introduced from the British in the 19th century. There is very little variation between the regional mango pudding’s preparation. The dessert is also found in Singapore, Malaysia, Thailand, Macau and is often served as dim sum in Chinese restaurants.” (Source: http://en.wikipedia.org/wiki/Mango_pudding)

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WHAT IS REQUIRED

Make 6 desserts cups

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  • 200 ml of coconut milks

  • 200 ml of full cream evaporated milks

  • 250 ml of fresh milks

  • 1 egg yolk

  • 150 grams of sugar

  • 1 large mango (pitted and pureed)

  • 9 gelatine sheets (about 1.5 tablespoon gelatine powder)

As for the liquids, you can change between coconut milks, evaporated milks and fresh milks  but ensure that the total volumes add up to 750 ml. This means that you can use 750 ml of fresh coconut milks if you prefer. I usually like to dilute my coconut milk as I do not want the dessert to be overly creamy and for health conscious reasons.

Note that the colour of the final mango puddings will vary depends on the types of mango that you have. If evaporated milk were added, the colour will be creamy colour.

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STEPS OF PREPARATION

Preparing the mango purees

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  • De-skin and pitted (stoned) one large mango. Put the mango flesh in a food processor, blend it until puree form and set aside for later use.

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Preparing the puddings

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  • In a sauce pan, place all the liquids and sugar and heat it under medium heat until it boils. Once boiled, turn to lowest heat available.

  • Soak your gelatine sheets for 1 minutes and place the sheets into the sauce pan. Keep stirring until all the gelatine are dissolved. Off the heat but put on top of the stove to minimize the heat loss.

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  • In a big mixing bowl, use a whisk to whisk you egg yolk until light. Add the mango puree and whisk until well mixed. Sift the hot milk onto the mango puree and stir until well mixed.

  • Spoon the mixture into lightly oil pudding moulds or dessert cups and leave to cool. Chill the mango puddings in the refrigerator for at least 6 hours (or until set), preferably overnight.

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CONCLUSION

Easy to do and tasty desserts. Classic yet sophisticated. You can serve with fresh fruits or on its own. Additions of extra evaporated milks will make it creamier. Best to present to your guest after a heavy, oily and spicy meal.

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Hope you like the post today. Cheers.

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After Red Dragon Fruit Pie Bar, Shall We Have A Red Dragon Fruit Cheese Cake?

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INTRODUCTION

Life as a food blogger has his/her fair share of pressures. He/she will have to design a dish, prepare the dish, decorate the dish and take picture for the blog. A poorly taken picture may ruin all his efforts putting in for the dish he or she prepared.

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All bloggers will have its own strengths and weaknesses and some of my weaknesses are cake cutting, decoration and photographing. I am especially wary of cutting an 9” inch diameter cakes. I am not fully satisfy with the images in this post and I shall improve on it.

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Though I do not really like the colour of red dragon fruit, however, I am amazed by the visual presentation that it can create for cakes and pastry. I have blogged about red dragon fruit pie bars yesterday and have another half a red dragon fruit left. I thought it would be a good idea to use it for some cheese cakes. I looked up my favourite dessert cookbook “The Essential Dessert Cookbook” published by Murdock Books 2007 and found this Raspberry Swirl Cheesecake that I have always wanted to try but do not have the opportunity as it is not a seasonal fruit in Singapore and Malaysia. Prices of raspberry were rather costly and readers may not have a chance to prepare the cake if I blogged about it. So I have decided to use red dragon fruits for the cake.

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WHAT IS REQUIRED

For Biscuit Crust

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  • 150 grams of plain sweet biscuits

  • 50 grams of melted unsalted butter

For Fillings

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  • 500 grams cream cheese (at room temperature)

  • 125 grams caster sugar

  • 80 ml (1/3 cup) lemon juice

  • 315 ml (1 1/4 cups) of creamed (whipped)

  • 250 grams of red dragon fruit (meshed and become puree)

  • <font face="Microsoft PhagsPa"3 tablespoons of gelatine

  • 1/3 cup of water

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STEPS OF PREPARATION

Preparation of biscuit crust

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  • Blend the biscuits in a food processor. Add the melted butter to the biscuit crust and mix well.

  • Have a 9” diameter spring form baking tin, spoon the crushed biscuits and press firmly against the base of the baking tin. Chilled in the refrigerator for at least half an hour or until firm. Lightly grease the sides of the baking tin with butter.

For biscuits, it can be any type of biscuits. In fact I have used some biscuits that have some meringue on top and therefore you can see some coloured meringues in my biscuit crusts.

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Melting the gelatine and preparation of red dragon fruit purees

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  • Have a metal bowl, put in 1/4 cup of water and sprinkled the gelatine on top of the cold water as evenly as possible. Use a tablespoon to lightly stir the gelatine powder solution and ensure all the gelatine absorb the water.

  • Bring a pot of water to boil in a stove. Turn off the heat. Place the metal bowl with gelatine on top of hot water, stir until all the gelatines are dissolved without signs of gelatine powder. Leave the metal bowl floating in the hot water for later use.

  • Put the dragon fruits in the food processor and blend it until it become puree form. Add in half of the gelatine and set aside for later use.

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  • In a standing mixer, whipped the cream until firm peak form and set aside for later use.

  • Using the same mixing bowl, put sugar and softened cream cheese.

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  • Beat until light and smooth. Scrap bottom of the mixing bowl and ensure there are no deposit of cheese at the bottom of mixing bowl.

  • Add in half of the gelatine, lemon juice and whipped cream, use the slowest speed of the mixer to whisk until well mixed as indicated in the fourth images.

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  • Take out the spring form tin from the refrigerator and place some whipped cream cheese on top of the biscuit crust.

  • Place two to three tablespoons of dragon fruit puree on top of the whipped creamed and followed by another level of whipped cream cheese.

  • Perform the same procedures alternating between whipped cream cheese and dragon fruit puree until all was done. Use a knife to lightly swirl through the cheesecake.

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  • Lightly tap or shake your baking tin and you will see patterns start to evolve.

  • Chilled in the refrigerator for at least 4 hours before serving. Top with whipped cream or additional red dragon fruit or other topping as you wished.

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CONCLUSION

Not as difficult as one thinks to make this cake, The visual effect, in my humble opinion is astonishing. While in my red dragon fruit pie bars, the red dragon fruit appeared to be red in colour. However, in this cake, it appeared to be purplish colour which shocked me!

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It is a big cake, a 9” inches diameter cheese cake, I am now thinking how I can finish the whole cake!  Haha. If you are interested on cheese cakes, you may want to check out my other two cheese cakes –  Durian Cheese Cake , Ferraro Rocher Ice Cream Cheese Cake not forgetting the peanut flavour cream cheese ice – cream.

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

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Don’t “Gaduh” over “Gado Gado”–Indonesian One Dish Salad, Gado Gado

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INTRODUCTION

I used to travel a lot when I am in the corporate world. Most of the time, I need to travel and stay in the hotel by myself and at times, the trips will stretch to weeks or months. I still remember my 2 years secondment to Hong Kong and Shanghai, more than 80% of my stay was in the hotel. Room services was very common and cafes at the hotel become my “dining hall”. During these times, one of my favourite order was the “look-alike” home cooked was gado gado since the food was served with peanut aka satay sauce. Of course, other favourites in the hotel will include Singapore Hainanese Chicken rice and Singapore Fried Bee Hoon (新洲炒米粉)。

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That is how I first got in touch with gado gado. Gado gado in essence is Indonesian’s salad with peanut sauce. However, unlike Western salad, it is a one pot dish, meaning one can have gado gado as the main meal.

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Gado gado in Indonesia means plural for “mixing” action and it shall not be confused with “gaduh gaduh” in Malaysia which means heated arguments.

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There are a few versions of Gado gado in Indonesia depending on which part of Indonesia you are in and this version is called “Gado Gado Siram” which was what I usually have in hotels and Indonesian Restaurants. Essentially, vegetables were cooked separately, put together in one plate and add some peanut sauce were poured on top, mixed and served.

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PREPARING OF PEANUT SUACE (Serving of about 5-6 adults) 

What is required

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Ingredients A

  • 50 grams of chilli powder (or dry chilli)

  • 100 grams of garlics

  • 40 grams of galangal (blue ginger)

  • 40 grams of lemon grass

  • 1 tablespoon of cumin powder

  • 1 tablespoon of coriander powder

(You can either use the powder form of the above ingredients or use its original form of raw ingredients)

Ingredients B

  • 500 grams of peanuts (coarsely ground)

  • 10 tablespoons of castor sugar or gula melaka (coconut palm sugar)

  • 5 tablespoons of cooking oils

  • Pinches of salt

  • Pinches of turmeric powder (optional)

  • 3 big tablespoons of tamarind paste (assam)

  • 5 cups of water

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Steps of Preparation

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  • Use a food processor to blend all the ingredients (except powder ingredients) in “A” until fine. Alternatively, you can use a mortar and pestle to pound the non-powder ingredients until fine as in the picture. 

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  • In  a big frying pan, add the cooking oil and stir fried the ingredients as in A until fragrance. Add in tamarind, water and remaining ingredients B (coarsely chopped peanut, sugar, salt) and bring to boil.

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  • Reduce heat and simmer until the sauce thickens and oil start to appear on top of the peanut sauce. Off the heat and stir in pinches of turmeric powder (optional) and add some hot water if the peanut sauce is too thick. Set aside for later use.

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PREPARING THE SIDE INGREDIENTS

No quantities will be stated here as it is very much depends on your personal preferences.  Most ingredients are substitutable except the most common and must have are long beans, fried tau kwa). I did not prepare all the ingredients as I am having it by myself  and I will not be able to  finish if I used all the ingredients. However, I will list out the other side ingredients.

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  • Peanut sauce (as mentioned above)

  • Some long beans (cut into 4-5 cm) – blanched

  • Some bean sprouts – blanched

  • Some kangkong (convolvulus) – blanched

  • Some hard boiled eggs – cut into half

  • Some taukwa – deep fried and cut into slices – See below

  • Some cucumbers _ julienned into small chunks

  • Some lettuce – chopped

  • Some Empiring/Melinjo crackers (Indonesian padi oats crackers)-optional

Not in the pictures above

  • Some cabbages – blanched

  • Some potatoes – boiled and cut into cubes

  • Some lontong (rice cakes) – cut into small pieces

  • Some prawn crackers  (keropok udang)

  • Some tempeh (soya bean cakes) – cut into small pieces – optional

  • Fried Shallot.

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Deep Frying the Taukwa

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  • Marinate the taukwa (drier version of bean curd) with some salt, white pepper and coriander sauces. Deep fried under medium heat until the skin is crispy yet the inside is soft. Cut into small pieces and set aside for future use.

Blanching The Vegetables

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  • In a wok or frying pan, put some water, drizzles of oil and some salt and bring the water to boil. Add in beansprouts, green beans and kangkong (convolvulus) in this order. Take out and set aside for later use.

 


ASSEMBLING THE INGREDIENTS AND SERVINGS

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  • Arrange the lettuce on the serving plate and place all blanched vegetables , taukwa, eggs on top of it.

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  • Pour the warm peanut sauce over and garnish with Melinjo or prawn crackers and additional fried shallots, if desired.

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CONCLUSION

  • This is a rather simple dish to prepare except a bit laborious. However, it is a healthy dish as it is packed with vegetables and I like to eat it as a one dish meal.

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  • Only pour sauce over the vegetables before serving otherwise, the peanut sauce may become watery due to the water excreted from the vegetables. If the sauce is too thick, add in some hot water and heat it up. Warm sauce is always preferred. For left over sauces, you can freeze it and used for other noodles dish (Satay Bee Hoon) or as dips for Satay.

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

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Soft Chewy or Crispy,You Choose Yourself! – Baby Cereal Oatmeal Cranberry Biscuits (麦片饼干)

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UPDATED POST ON 2-10-2014

A biscuit that I like very much but went unnoticed because I did not like the initial pictures taken.. Since I have some cereal at home, I decided to prepare this for my relatives as a hand gift. Nothing change except that I substitute the oats portion with instant cereal since I do not have it at home. In addition, instead of cranberry, I have used raisin instead. It is crispy outside and chewy in the middle. You can make it totally crispy if you make it a smaller size and extend the baking time at a lower temperature. A rather addictive cookie and I really love the cereal flavouring.

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INTRODUCTION

One number baking ratio now extends it to biscuit and of course it had to be slightly amended. In this recipe, one portion of milk was being substituted by a portion of flour to make it a cookie liked structure.  This biscuits can be a soft chewy type of biscuit that is crispy on the outside but slightly soft in the middle. It can also be a crispy type of biscuits it you prefer it to be crunchy.

This is not the first time I prepared these biscuits. I prepared these biscuits a few months back. I loved it for its chewy texture and the baby cereal fragrance.

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WHAT WILL HAPPEN WHEN INSTANT OATS “MEET” QUAKER OATS

I like to blend my instant Quaker Oats with the Nestum Baby Cereals and make it into a breakfast cereal drink. I usually put 50% of instant oats and 50% of baby cereals and use a food processor to blend these two items. The breakfast cereal drinks will have instant oats “stickiness” but with baby cereals fragrance. I usually sweetened it by some condensed milk and if it was too “sticky”, I will add in some fresh milk. Bananas and nuts were added when I craved for it. May be I shall have another post on this wonderful breakfast drinks and you wouldn’t be disappointed with this cereal drink..

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WHAT IS REQUIRED

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  • 100 grams of butter

  • 100 grams of plain flour

  • 50 grams of instant oat

  • 50 grams of instant baby cereals

  • 100 grams of sugar

  • 100 grams of eggs

  • 50 grams of cranberry (optional and substitutable with raisins or other dry fruits)

  • 1 teaspoon of baking powder

  • 0.5 teaspoon of baking soda

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STEPS OF PREPARATION

Preparing the instant oat baby cereal mixture

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  • Blend 50 grams of instant oats and instant baby cereal each using a food processor until your desired textures.


Preparation

  • Get ready 2 baking trays lined with parchment paper or baking paper.

  • Pre-heat oven to 180 degree Celsius.

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Preparation the batter and baking

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  • Cream the butter and sugar. Add the eggs and followed by the mixture of oats/baby cereals. Stir and mix well.

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  • Add in the sifted flour, baking powder and baking soda, mix until just combined. Stir in cranberries or raisins and mix well.

  • Place one teaspoon/tablespoon full of soft dough (depending on the size you want) on the parchment or baking paper.  Give adequate space for the dough to expand when cooked.

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  • Bake in the oven at 180 degree Celsius for 15-20 minutes or until the colour starts to turn golden brown on the edges but still soft in the centre.

  • Cooled completely in a rack before store in an air tight container.

  • Best served with hot tea and coffee and as a snack.

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VARIATIONS

  • If you preferred the crunchy version, after the 20 minutes baking at 180 degree Celsius, reduce your temperature to 150 degree Celsius and continue baking for another 10 minutes. Note that the cookies will not be hardened until you take it out from the oven. Let it cool and see if that is your desired texture. In the event you prefer to be even crispier, put back to the oven and baked for another 5 minutes. The longer you baked, the more moisture will be lost making it to be crispier. However, do watch out for the colour of cookies. If it is too brown, you can turn off the top heat and use the bottom heat to continue the baking.


CONCLUSION

From preparing the biscuits until I finished this posting, it took me about 2 hours. Therefore, readers should comprehend how easy this biscuit was. If you like baby cereal like I do, you will like it. If you like soft chewy type of biscuits where the edges are crispy and soft in the inside, you will like it. Take a step to make this, tailor to your family taste buds, it definitely wouldn’t disappoint yourself and your family members.

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Join me to have some of these cookies as breakfast and of course, not forgetting a cup of hot Earl Grey tea.

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Cheers and have a nice day!

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 28 July 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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Is Pavlova Originated From Australia, Russia or New Zealand?–Strawberry and Blueberry Pavlova

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INTRODUCTION

Yesterday is really a busy day for me. I have been making mayonnaise, baking pizza and this Pavlova. By the time  I have to take picture of this Pavlova, I was feeling extremely tired and after I ate one slice and kept 3 slices for other families members, I gave away the rest to my neighbour who were having some sort of house gathering. I hoped I have adequate pictures to share with readers.

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Pavlova actually sounds familiar to me. Just like Vladimir, Sergei, Liana and Nathasia, the name sounds so Russian. I have spent some times in Russian before and one of my ex-colleagues do carry the name Pavlova. In fact, I do not know it is the name of one of the famous desserts until very recently when I did a read up on meringue, macaroons and other egg whites based pastry items.

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WHAT IS PAVLOVA?

Per Wikipedia:

Pavlova is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova. It is a meringue dessert with a crisp crust and soft, light inside.

The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years, but formal research indicates New Zealand as the source.

The dessert is a popular dish and an important part of the national cuisine of both countries, and with its simple recipe, is frequently served during celebratory and holiday meals. It is a dessert most identified with the summer time, but is eaten all year round in many Australian and New Zealand homes.

(http://en.wikipedia.org/wiki/Pavlova_(food))

Meringue based dessert will mean this dessert only utilizes egg whites and some sugar. It is not really a common dessert in Singapore and Malaysia. The challenge is to prepare a Pavlova that had a crispy outside of soft cotton liked inside. Preparation is not really that tough but patience is needed in the baking of this simple meringue.

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WHAT IS NEEDED

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  • 4 egg whites (at room temperature)

  • 1 1/4 cups of icing sugar or castor sugar

  • 2 teaspoon of potatoes starch/corn starch

  • 1 teaspoon of lemon juice

  • 1 teaspoon of vanilla extract

  • Fresh fruits of your choice. In this illustration, I have used fresh strawberry and blueberry.

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Note:

  • The egg whites have to be at room temperature. Colder egg whites are more difficult to beat to peak condition.

  • I have substituted the castor sugar with icing sugar as it will be easier for it to dissolve in the egg whites. If it is difficult for you to get icing sugar, just blend the castor sugar using a food processor.

  • Usually, corn starch is used. However, as I did not have corn starch with me, I have used potatoes starch. By the same logic, sweet potatoes starch and tapioca starch can also be used. What is needed is a small quantity of flour that is light and smooth to help holding the Pavlova structure.


STEPS OF PREPARATION

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  • In a baking tray. have a piece of baking/parchment paper. Use a 8” round baking tin and draw a big circle on the baking sheet. Set aside for later use.

  • In a mixing bowl, Add egg white and beat until soft peak form. Add in icing sugar spoon by spoon and continue to beat until the egg white is thick and glossy.

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  • To check if all sugars have been dissolved, rub a bit of the beaten egg whites (meringues) between the thumb and index fingers. If it is smooth, it means that the sugars have been dissolved. If it feels sandy, it means that the sugar has yet to be dissolved. Continue beating for another 1-2 minutes and test again.

  • Add in vanilla essence and continue beating until it is well mixed.

  • Off the machine if the meringue is glossy and in its stiff peak form. Stiff peak form means when you hold up the beater, the meringue can point upwards as shown in picture number 4.

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  • Take out the mixing bowl. Add/sprinkled the lemon juices. Sift in the potatoes/corn flours.

  • Use a spatula to fold in the flour and lemon juice quickly. Handle lightly until all the lemon juice and flour are well mixed.

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  • Place the meringue on top of the baking paper within the circle drawn. Smoothing the edges.

  • Baked in the oven at low temperature of 130 degree Celsius for about 60-90 minutes or until the outer crust are dry and pale cream colour.

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  • IMPORTANT: Leave the Pavlova inside the oven with the door ajar and let it cool inside the oven until it is completely cool. It is generally okay if the middle part of the Pavlova collapsed as we will be decorating with whipped cream.

  • PRIOR TO SERVING, beat about 200 ml of whipping cream until top peak and placed on top of the Pavlova. Place your fresh fruits on top of the Pavlova.

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CONCLUSION

Pavlova is good to be served as a dessert. It’s sweet crusty tops and sides goes well with most fruits. One can also consider using fruits such as Kiwi and mangos. The Pavlova can be prepared in advance and keep for 3-4 days in an air tight container. Of course, the size of Pavlova have to be reduced accordingly for it to store in the container. It can also be made into a one bite size.

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If you are health conscious, you can substitute the whipped cream to low fat whipped cream and slightly reduce the amount of icing sugar used. Remember whipped cream and fruit toppings shall only be used prior to serving as the whipped cream and fruit juices will make the meringue soggy if not consume on time.

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

newmarvelousmondays-button 9VwhltV

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What I cooked today (家常便饭系列)- 11-8-2013

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On 7 August 2013, white rice served with :

1.      Braised Bitter Gourd With Chinese Mustard                                                 苦瓜焖苦瓜

2.     Salted Turnip Omelette                                                                                    菜脯蛋饼

3.     Vegetarian Winter Melon Soup                                                                       素冬瓜汤

First of all, I have to be frank that I will be a vegetarian (by religion) for a period of about 1.5 months and being the only member in the family, I am pretty easy going with my meals. Since my relatives are in my house, they can cook what they like and I usually give them the free hand so that I can concentrate on my other food posts.

However, when I have things to share, I will post here and there summarizing what I have made the last few days. As mentioned before, short recipes will be captured in Guaishushu’s Facebook Page, therefore, I will let you know the dishes published and if you are interested, you can go there for some pictorial illustration. Liking the Page (not the individual posts) will ensure that you will be briefed of all future recipes when Guaishushu issue a pictorial illustration.



Salted Turnip Omelette (菜脯蛋饼)

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This is a very common Chinese household dish especially for the Hokkien and the Teochew dialects. It is basically preserved turnips (either sweet or salty) fried with eggs. When I was young, we used to have this dish with white porridge as its very tasty. Previously, this dish was considered as a commoner’s dish because eggs and preserved turnip or radish are two of the cheapest cooking ingredients. It is tasty and a slice of  egg omelette with a bowl of white rice or porridge can be a meal for the poorer families. However, time have changed, this traditional dish has become so well known that it started to appear in the restaurant menu especially Minan/Hokkien/Taiwan restaurant and Teochew porridge restaurant. Preparation is simple and you may want refer here for detail pictorial illustration.



Braised Bitter Gourd with Chinese Mustard (苦菜焖苦瓜)  

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This is a vegetable dish “invented” by myself many years ago. Initially, it was just bitter gourd and subsequently, as per my wife’s request, Chinese mustard was added. Both Chinese mustard and bitter gourd were very bitter and if you are a bitter taste lover, you will like it definitely. At times, I have added a can of canned button mushrooms and my kids will eat together with us. This is one way of letting them getting used to the taste of bitter gourd and Chinese mustard.

Both these vegetables were beneficial to the body as per Traditional Chinese Medicine, these are “cooling” vegetables that will help to release the “heat” on your body. For those who are not familiar with TCM, body that have too much “heat “ will have lots of symptoms that can range from loss of voice, acnes in your face, sore throat etc. and you have to have food that are “cooling” in nature to balance your Yin and Yang.

My mother in law is very particular about vegetable combination in a meal and she will casually remarked “we have some “heat” prone vegetable today and today we shall have some cooling vegetables.. So under her, her vegetable choices will take into consideration this factor plus “colour” of the vegetable (green vs. white vs. colourful), leafy vs beans….. Most of time, I “failed” her test under her supervision but I am learning from her gradually as this takes time!


Vegetarian Winter Melon Soup (素冬瓜汤)

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Nothing much to say about this dish as it is just another version of winter melon soup without pork ribs. As there is no meat broth, I have use more sweet dates and add in some vegetarian bean curd sheets. My boy did not complain about no meat and my girls, who is soup fanatic, will definitely say nice especially winter melon is one of her favourites.



Banana Cake (香蕉蛋糕)

Beside the savoury dishes, my baking adventures continue. I have made a banana cake using two ripe bananas. Taste is fabulous and texture is superb (soft and moist). Uniqueness about this cake is that it is prepared using a food processor rather than the normal mixer. No creaming of butter, just mixed and blend, a batter will come out that give a delicious butter cake. Cake preparation timing is less than 20 minutes. This is a comfort food that is suitable for those who want a simple way of cake making.

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In between these few days, I have prepared many cakes and savory dishes and among them were:

Oven baked honey tempeh and Sweet and Spicy Tempeh



Vegetable Fritters or Bakwan Sayuran

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Grapefruit Chiffon Cake with Grapefruit Citrus Glaze

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Bubur Cha Cha (Sweet Soup) 

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Hope you like the post today. Cheers

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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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