Waltzing w Yeast 3 : Durian Kueh Ambon 印尼榴莲蛋糕

What're u eating? 在吃什么?

吃不饱的. 怕胖要美

 Captivating irresistables

Fingerlicking good.....Durians aren't cheap here in Singapore. None is grown on our precious land. Largely, they are imported from Malaysia or Thailand. Rarely (rather not at all), you could find this kueh flavoured with pure durian. By chance if there is one, your palate is more likely to be doused by low end durian essence and a chemical taste stubbornly clings onto the cavity wall of your mouth throughout the day unless extinguish with a non-sugared tea. Having to endure this discomfort, I rather settle for the good old original.  

premium range

When the season (month of May) is in, the lower grade is very affordable for baking.  The premium ones are still best locked up for direct comsumption.  I somehow got tired of  durian butter cake and durian puffs which most people are drooling over, becoming standard items in bakery stores and cooking schools.  This search for an authentic durian piece taunted me for years till today I decided to endow upon myself the art of separating the mushy squishy flesh without the temptation to lick the fingers. The thought of the aroma lingering on the fingers deter most bakers into any attempt of baking the kueh with the puree.

absolutely delicious

Whatever...the marketplace welcomes this season of durian aroma in the air and the vendors with their thunderous and raucous voices, trying to earn some good $$$ before the nightfall and the fruits rotting.."lelong lelong lai lai lai". Durians are very perishable. 

The addition of pure durian to Kueh Ambon makes it more delightful than just santan only.The regular ambon dun appeal to me anymore. In past I went hunting for them in all kueh stalls in malls or wet markets, surely to bring home a piece in handbag if i spotted someone selling them, perfuming the bag contents with the aroma of santan. Only the tamchik people like me such wouldn't fuss over their wallet , makeup pouch , handphone smelling of food. A slice of delicious ambon was a jewel i proudly showed off  like a fisherman w his abundant catch.

instant yeast

Lately, I also caught on to the baker's yeast bug, reading recipes that use it as a main leavening agent..one after another on the internet every spare time available. This microorganism intrigues me in the joy of baking breads and the excitement of seeing the dough/ batter puffing and bubbling . I often prepare the final mix before sleep time and woke up to a beautifully fermented mix waiting to be baked or steamed. That 8 hours of sleep is so wonderfully sweet, knowing that something good is happening in my shoebox kitchen, very much like the Shoemaker n D Elves. My biological clock automatically sets itself and I happily dashed to witness a miraculous transformation of three simple main ingredients: flour, yeast, liquids. If you are searching for a non-gluten dessert, you got it.

This whole cake uses tapioca flour flavoured by the richness of coconut milk and durian. The spongy texture comes from the blend of tapioca flour and indeed a welcoming change of utilising wheat flour .

Serve this snack to your friends and you'll be showered with hugs and kisses...

Durian Kueh Ambon 印尼榴莲蛋糕

Recipe:

• 6 eggs
• 200g tapioca flour
• 1 1/2 cup thick coconut milk
• 1/4 cup fresh durian puree
• 1 tsp vanilla
• 2 tsp instant yeast
• 275g sugar + 1/2 tsp 
• 1/4 cup water or coconut water
• 1 tbsp plain flour
• 1 pc banana leaf
• 3 pandan leaves (optional)

Pointers: sieve flour avoid lumps....avoid hard durian flesh....

Workshop @ Palate Sensations Singapore - 65 64789746

Step by Step Video: 

food quote:  The belly rules the mind. -Spanish Proverb

Cook as to how you like to eat it, join me if we share the same taste.  PaulaCookingFingers