Me relocating back to Singapore… is a big deal.
After living abroad for so long, I don’t think I even recognize my red dot anymore.
I’m still getting used to the new subway (MRT) lines developed. Apparently I have to pay full attention while transiting. Being too engrossed with my smartphone will somehow cause me to miss my stop / head towards the wrong direction / lose myself in the intricate network of trains (nothing like NY or Tokyo’s but certainly more complex than Vancouver’s). Needless to say, I’m enjoying the new-found convenience very much so.
There seems to be a new mall everywhere I go. Singapore is getting revamped so drastically! Modernization is occurring at lightning speed. No room for nostalgia at this point, but I definitely gotta say I’m loving it! Everyone seems to be talking about all these new places that make me go…
“huh?”
“Where’s Gardens By the Bay?”
“What the heck is MBS and why does everyone keep talking about it?”
“Is this really Sentosa now? WOW”
“When did Katong become so modern?! WOW”
“What goes on in Clark Quay? WOW” Okay, I’m joking. I’ve been to Clark Quay. 😉
I absolutely gotta play tourist around Singapore and experience it altogether in a brand new light.
Hey! I’m NOT losing my touch of Singlish (Singaporean English). I swear. I can still speak perfect Singlish with a Singlish accent if I choose to. Really! I try to keep my Canadian accent at bay, to avoid seeming pretentious. It’s almost like speaking with a British accent in America. Yes, you’ll definitely generate stares especially when your friends are already used to your original accent. Besides, I am known as “accent girl” for a reason, thus being able to alternate between both is a skill! 😉 When my Canadian accent inadvertently emerges at times, it’s funny that people just assume I don’t speak any Mandarin though..
I almost forgot how food can be REALLY cheap… or REALLY expensive. The gap in price between food purchased from a “hawker” centre (opened-air food court) and from a restaurant is.. epic. Honestly though, I miss our local “hawker” food so much that I can’t imagine myself stepping into a restaurant. Perhaps only in the case of a special occasion or the lack of “hawker” food that I’d make such an exception. Otherwise I don’t see the point of splurging on commercialized restaurant meals when you can get delicious.local.delights for cheap.
Don’t be surprised that fast food is more exorbitantly priced than the local foods! But that’s Asia for ya! And you can bet that I won’t be visiting any fast food restaurants for a long long time…Â My dad actually asked if I wanted to go to McDonald’s for breakfast on my birthday. I initially thought he was joking…. but apparently not….. I’m thinking MAYBE he’s forgotten how long I’ve been away. lol
You know what I really really REALLY REALLY miss? Durians. Fresh delicious durians. YES. It’s orgasm in the mouth I tell ya. I haven’t had one in forever. FOREVER!! All the durians in Vancouver are frozen durians. ewww…. And seriously a Singaporean going on with life without durians is akin to Iron Man without his suit. Okay, I’m exaggerating it. But SERIOUSLY, if you haven’t tried fresh durians, I’d urge you to do so.
And so I decided to splurge on that thorny fruit. I haven’t experimented baking with durians and I knew I just had to do it. The tricky thing with them though is that you don’t wanna finish using up all the durians you have, because obviously there needs to be an unceasing supply of fresh durians at home for consumption. True story.
So, here I present you chiffon cakes made with Singapore’s most iconic fruit. So iconic that you can find durians / durian products sold in every corner of Singapore, so iconic that the durian has a category of itself outside of “food and drinks” on signs displayed in the busses, So iconic that we even have a building made in the shape of it.
Yes, hello and welcome to Durian City.
Mini Durian Chiffon Cakes
makes 5 mini durian chiffon cakes or 1 large 8-inch (24cm) cake adapted from Chiffon Cake Mini by Dapur Aliza
- 5 egg yolks
- 50g castor sugar (or extra fine granulated sugar)
- 180g cake flour
- 80g canola oil / olive oil
- 150g durian
- 50g milk
- 7 egg whites
- 60g sugar
- 1/2 tsp cream of tartar
- Blend durian flesh with oil and milk until incorporated (I used my kitchen aid to beat)
- Clean your beater, then beat the egg yolks with castor sugar until thick and fluffy. Add durian mixture in and fold.
- Beat egg whites with sugar and cream of tartar until it reaches stiff peaks.
- Stir in 1/3 of the egg whites into yolk mixture, then 1/3 of flour, alternating between both until they are used up.
- Bake in the oven for 160 degrees at 25 minutes or until toothpick comes out clean.
This is a simple durian chiffon recipe. Very very delicious. Even for those who are not the biggest fans of durians!
Sweet Samsations 
I can’t wait to get back to Singapore. Last time I visited (2 yrs ago) Marina Bay Sands hadn’t yet been built and there were alot of oooh’s and aaaah’s, from the Pan Pacific looking out over the sight. I really enjoyed my ime there (a QuickTime long weekend) and no doubt being both back in your hometown and with family etc, is a lot to adjust too.
My sweetheart had his first taste of Durian in Penang at one of those fabulous fruit plantations. Can’t say he loved it, but lets just add I’m yet to convince him that taro icecream is truly, truly awesome!
Loving your chiffon cake Sammi, happy baking!
It will always take a bit of adjustment my friend but with your cooking I think it’s quite fine 🙂
Cheers
Choc Chip Uru
What a lucky lady you are to experience and live in different countries. It sounds like you are adjusting to home just fine. I love that your dad suggested a McDonalds breakfast. How sweet is that?! Your chiffon cakes look light and fluffy, just like they should be! Lovely 🙂
Love durian! I bet this cake was tasty.
This looks very wonderful!!
I’ve never tried durian but my Singaporean friend loves them! I bet she’d love this chiffon cake, too – YUM!
What gorgeous durian cakes! That’s a fruit I’ve heard oodles about but have never seen around here.Good luck with your transition, my friend!
Hehe it will be fun to play tourist again I’d think! 🙂 And my mum still has her Singlish accent too although it isn’t as strong as my Singaporean relatives. I wish I loved durian but alas I just don’t! 😛
I imagine that you miss Singapore, but this amazing looking durian chiffon cake looks like real comfort food!
Never tried durian before, but for sure I will 🙂
My friends think I’m crazy but I LOVE durian…stink and all =)
Who would guess the infamous durian lurks in these delicate looking little cakes? LOL I bet the taste is sublime.
Welcome back to sunny island Singapore Sammie! Growing up in Singapore, I am a huge lover of durian, would love to have a slice of your cake!
Wow I love this, I dont mind even if people will say its doesn’t smell good.
Hi Sammie,
I would love to visit Singapore some day! I hope you have a smooth transiting in adjusting.
Your cake like always looks exceptional. I have not tried this kind of cake but would love to after seeing this post. Yum!!!
That chiffon cake looks divine but I just could never get behind durian’s smell. Glad you’re adjusting to your move back!
I’ve never actually tried durian but I really want to! These cakes look fabulous! Light as air.
I would never have thought to bake with them! I’m sure Singapore has changed a lot. I was there in 1991, a lifetime ago 🙂
Sam! You’re back in Sgp! We’re so nearby now.. bisa ketemuan nih 😛
Durian chiffon…. hmmm yum!… i LOVE durian, but i LOVE my throat MORE, so gotta know when to stop while eating this king of fruits 😛
Ohhh this gotta be SUPER good! I want to make chioffon cake one day… durian flavor sounds so good. We eat some durian flavor sweets when we go back to Taiwan. Your chiffon cake looks perfect!
I am not a fan of durian…believe me I did give it many tries…and so far have not acquired the taste for it…but love chiffon cake 🙂
Enjoy your time back home!
Hi Sammie,
I love chiffon cake.
Your mini durian chiffon looks super delicious and cute!
mui
LOL Sammy love your funny sign. That is a classic. I think taxi drivers in HK also need to have one of those in their taxi. Just the other day, I got in one and oh my goodness my driver was eating a fresh durian. I wish my best Chinglish to explain to him that I was dying from the fumes but I don’t think he cared. I don’t need to explain the rest. However, when you bake with them they become delightful. Love your little cakes.