Durians - Hock Chew Tee (S) Impex Pte Ltd

Popular Mao Shan Wang Durian Basque/ Burnt Cheesecake

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Ingredients
400gm HCT Premium Mao Shan Wang Durian Pulp
500gm cream cheese
115gm or ½ cup of caster sugar
2tbsp of corn starch
200ml whipping cream
5 large eggs

Directions
1) Thaw 400gm of HCT Premium Mao Shan Wang Durian Pulp, set it aside at chiller
2) Blend the 500gm cream cheese till smooth
3) Add in the ½ cup of caster sugar into the cream cheese and blend
4) Add in the 5 large eggs, 1 at a time into the mixture of cream cheese and sugar, blend till smooth
5) Add in the HCT Premium Mao Shan Wang Durian Pulp
6) Sift in the 2 tbsp of corn starch
7) Add in the 200ml of whipping cream slowly while blending the mixture
8) Pour mixture into an 8” cake tine with baking sheet
9) Bake in Preheated oven at 200℃ for 30 minutes
10) Change oven setting to “Upper Heat” for an additional 3 minutes
11) Refrigerate for 6 hour before serving

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Get your Durian Pulp for this recipe here.

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MSW Durian Pancakes

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Ingredients
100 grams plain flour
1/2 teaspoon double-acting baking powder
200 mL coconut milk (Thick, /Fresh Milk)
1 gram egg
70 grams caster sugar
salt
200 gm HCT MSW durian pulp

Directions

Sift plain flour and double acting baking powder together.
Beat egg and sugar until creamy and fluffy (about 3 – 4 minutes) before stirring in the flour mixture.
Next add in remaining ingredients, mix well to form a smooth batter.
Set batter aside in the fridge for about 30 minutes.
Heat up a non-stick pan, lightly grease it with cooking oil and add in 1 1/2 tablespoon of batter, swirl the pan and cook the pancake skin over medium-low heat. (for thin and crispy wrapper reduce to 3/4 tablespoon and swirl it as thin as possible)
Turn the pancake over when you see large air holes appearing on it(refer to the photo above) and cook for another 1 minutes or less depending on its thickness.
To serve, scoop some mashed Durian pulp onto pancake skin and fold into half to form semi-circle. Serve immediately or keep in the fridge for a cold version.

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Get your MSW Durian Pulp for this recipe here.

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Mini Durian Muffins

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Ingredients
125g butter
110g sugar
2 eggs
150g HCT D24 durian pulp
115g flour, sifted
20g milk powder, sifted
1½ tsp baking powder
¼ tsp salt
¼ tsp baking soda

Directions

Beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating thoroughly after each addition.
Add the durian flesh and beat thoroughly till all is well combined, for approximately another 5 minutes.
Fold in the flour, milk powder, baking powder, salt and baking soda in a few quick strokes until the flour cannot be seen.
Spoon the batter into a mini muffin pan lined with paper cups. Bake in a 200 deg C preheated the oven for the first 5min, then reduce to 180 deg C for the next 10min.

Get your D24 Durian Pulp for this recipe here.

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Durian Milkshake

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Ingredients
1 cup durian fruit
1 banana
About 1 1/2 cups ice cubes
1/2 cup water, milk, or soymilk
1 tablespoon condensed milk

Directions
Place everything into a blender and blend until smooth, adding more condensed milk to taste. Serve immediately.