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Combine chopped durian flesh and coconut milk in a bowl. Mix flour, water, eggs, sugar, and salt together in another bowl; mix until well-blended. Add durian mixture and mix until combined. Pour batter into prepared cake pan. Set a round rack in a steamer or large wok or deep skillet over high heat.
Cheese cake lovers can get their hands on the Durian Fromage which is basically D24 durian cheese cake, while those who only wish to taste authentic D24 durian flavour can go for Absolute Durian. Available at all Secret Recipe outlets in Peninsular Malaysia, each slice of Durian Fromage and Absolute Durian costs RM11.80.
Durian from Malaysia taste more aromatic and delicious with more intensive flavour than those from Thailand. I reckonned using Malaysia durian for the cake. Pretty sure Thai durian wouldn’t make up to the same standard.
1) Extract durian flesh and place in a medium container. Use a fork to briefly mash and stir it till paste-like texture. Cover durian paste and keep refrigerator, reserve for later. 2) Pre-heat oven for 15 minutes, set temperature to 180°C (top and bottom heat on). 3) Break eggs into large mixing bowl.
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