Posts Tagged ‘Durian (sầu riêng)

Pastry Ingredients:

200 plain flour
1/2 tsp. salt
1 Tbsp. sugar
120 gm. butter
1 egg (beaten lightly)

Coconut and Durian filling:

150 gm. Butter
160 gm. Sugar
3 eggs
250 gm. Durian flesh
200 gm. freshly grated coconut (only the white part)
1/2 tsp. salt
3 Tbsp. Thick coconut milk or Evaporated Milk


(1) For Pastry: Mix Flour, salt and sugar in food processor. Add in cold butter and then mix on “Pulse” mode just for awhile then add in beaten eggs and mix again till a dough is formed.
(2) Mix all the filling ingredients together.
(3) Press the dough into tart mould and then bake at 190C for about 15 mins. Remove tart mould from oven.
(4) Spoon in coconut and durian fillings.
(5) Bake at 175C for about 25 – 30 mins. or till it’s golden brown.
(6) Leave onto cooling rack to cool.




160 gm. cake flour – sifted
1 1/2 tsp. baking powder – sifted
1/2 tsp. salt
130 gm. butter
100 gm. sugar


1 egg (lightly beaten)
50 ml. evaporated milk
50 ml. water
1 tsp. vanilla essence

Filling: Durian meat


(1) Rub the sifted flour with butter till it resembles breadcrumbs.
(2) Add in castor sugar and stir well.
(3) Pour in all the ingredients (B) and stir till well blended.
(4) Spoon a tablespoon of the mixture into paper cups, top up with a tsp of durian meat and then top up with another Tablespoon of batter. Remember to place the durian meat in the centre of the batter. Repeat till process finish.
(5) Bake at 180C for 20 to 25 mins. or till cooked.

Note: I used a food processor to do the job. Too lazy to rub with fingers.


3 eggs
200 gm. chocolate sponge mix
1 tsp. ovalette
50 ml. water
50 ml. cornoil


(1) Mix all the ingredients into a mixer bowl except cornoil and beat till thick and fluffy.
(2) Pour in cornoil and mix thoroughly.
(3) Pour into an 8″ round cake tin and bake at 180C for about 40 mins.
(4) Leave to cool and then slice into 2 horizontally.

Durian Mousse:

200 gm. Durian Puree
50 gm. fresh milk
15 gm. gelatine powder
4 Tbsp. Water
250 gm. Non-Dairy whip cream
1 tsp. Durian Paste


(1) Mix durian puree with fresh milk and cook over medium heat till the durian paste is warm.
(2) Mix gelatine powder with water and let it bloom for 5 mins. Microwave till gelatine dissolves.
(3) Mix gelatine mixture into the durian puree and mix thorough.
(4) Fold in whipped cream and add in the durian paste.
(5) Lay a piece of chocolate sponge cake into a *” cake ring and place onto a cake board.
(6) Spread half of the durian mousse on top of the sponge and then top with the other layer of sponge cake. Pour the balance durian mousse on top and level it. Chill in the fridge till set.
(7) Grate some leftover sponge cake on top of the mousse and cover the side of the cake with croquants.
(8) Put into the fridge to set again and serve chilled.


250 gm. Butter
220 gm. sugar
5 eggs
120 gm. Durian flesh
60 ml. milk
40 gm. cake flour
200 gm. cake flour
50 gm. custard powder
1/2 tsp. Baking powder
1/4 tsp. Bicarbonate of Soda
1/4 tsp. salt


(1) Blend durian flesh with milk and mix in the 40 gm. of flour. Leave aside.
(2) Sieve flour with baking powder and bicarbonate of soda.
(3) Cream butter and sugar till light and fluffy.
(4) Add in eggs one at a time till well combined before the next addition.
(5) Add in durian and milk mixture and mix well.
(6) Fold in flour mixture and custard powder and mix till well blended.
(7) Pour into tube pan and bake at 175C for about 50 mins.
(8) Remove from cake pan and leave on cooling pan till cool before slicing.


5 Eggs
340 gm. Optima flour (sponge mix)
110 gm. Durian Puree
60 gm. hot water
110 gm. melted butter

Butter Cream
Some Durian Puree (up to individual’s taste)


(1) Whisk eggs and optima flour till thick and fluffy.
(2) Mix durian puree with hot water and stir till smooth. Add into eggs mixture and mix till well combined.
(3) Pour in melted butter and mix till well blended.
(4) Pour batter into a rectangular tray 40 x 25 x 3 cmn shallow pan and bake at 190C for about 20 mins. Remove the cake from the pan and set aside to cool. Refrigerate the cake for 30 mins. so as to let it set before slicing it. The cuts will be neater this way.
(5) Mix some butter cream with some durian puree. Set aside.
(6) Trim the top crust of the cake and cut into 4 pieces. Then cut each half horizontally into 2 layers. You should have 8 layers. Sandwich all the 8 layers with durian butter cream and spread butter cream on top and decorate as desired. Chill before cutting and serve.

Thông tin cá nhân

Đỗ Thị Hồng Hạnh
Hồ Chí Minh


Tháng Bảy 2018
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