~ Orange Cranberry Chickpea Cake

Adapted from:
Smallest Smallholding

Ingredients:
240 g chickpeas, drained and rinsed
1 egg
100 g brown sugar
1/4 tsp baking powder
Zest and juice of 1 orange
50 g of dried cranberry and raisin mix (or any fruit mix), plumped with orange juice

Directions: 
1) Blend chickpeas, egg, sugar, baking powder and 1 tbsp of orange juice in a blender till smooth.
2) Stir in dried fruits and zest.
3) Pour into a greased round tin and bake in a preheated oven at 150 deg for 40 min, or till brown.
4) Spoon orange juice over cake and cool before removing from the tin. Dust with icing sugar if desired.

Remarks:  
Ahh I lost the pictures!!!


Wouldn't call this a cake - it seems very crumbly, maybe another egg might do the trick? It is somewhat like eating mashed potatoes with cranberries. I would probably reduce the sugar as the dried fruits are very sweet already. 

~ Citrus Muffins

Taken from:
Recipezaar

Description:
Soft fluffy muffins with a burst of citrus flavours~

Ingredients (makes 9):

2 C flour

1/2 C brown sugar

1/2 C white sugar

1/2 tsp baking soda

1/2 tsp baking powder

Pinch of salt

2 eggs + 1 egg yolk, beaten

1/4 C vegetable oil

1/3 C low fat yoghurt (used Meiji's Soft Yoghurt with Aloe Vera as it is not very thick)

3/4 C freshly squeezed citrus juices (used 1/8 C mini key limes, 3/8 C limequats, 1/4 C lemon)

1 tbsp grated citrus rind

Directions

1) Add all the dry ingredients (flour, sugar, baking powder, soda, salt) in a large bowl and mix well. Make a well in the middle.
2) Combine wet ingredients, and incorporate into the dry ingredients along with the rind.
3) Spoon into 50 x 39 mm souffle or muffin cups till 3/4 full and bake in preheated oven at 180 deg for 25 - 30 min till tops are golden brown.

Remarks:
-

~ Tofu Banana "Cheese"cake

Taken from:
Veganfamilyliving.com

Description:
Smooth, guilt-free "cheese"cake with additional protein~

Ingredients:

300 g silken tofu

1/2 C milk

3 tbsp brown sugar

1/2 tbsp orange juice

1 medium (80 g) banana

1 egg

2 tbsp corn starch

1 1/2 tbsp water

1 1/2 tsp vanilla extract

5 (45 g) chocolate wafers, crushed

2 tsp oil

Directions

1) Drizzle oil evenly into the bottom of 4.5" springform pan and press the crushed chocolate wafers down firmly to form the crust. Bake at 175 deg for around 3 min and leave to cool.
2) Blend tofu, milk, sugar, orange juice, banana and egg together till smooth.
3) Over low heat, warm up the mixture.
4) Combine corn starch and water, and stir into the warmed mixture. Stir constantly till the mixture thickens, and remove from heat to sit for 3 min. Stir in vanilla extract.
5) Pour the mixture into the prepared crust and into a ramekin if there are excess, and bake in an oven preheated at 175 deg for 45 min (35 min for the ramekin), or till the top is firm. Turn off the oven and leave the cake in the oven for another 10 - 15 min.
6) Refrigerate overnight and serve chilled.

Remarks:
Midnight-baking had certainly taken a toil on me. I burnt my first crust, mistook the 1/2 tbsp measuring spoon to be the 1 tbsp one, spilled the warmed mixture, overturned the bowl of dissolved corn starch and over-baked my cake! Woah what a night.

After realising my oversight, I went to bed without high hopes that the "cheese"cake would turn out right and also wondered if I should rename it as banana custard pie/tart instead. Fortunately, it wasn't that bad though it was weeping terribly due to the tofu (didn't drain it), and that there was this sinister face on top of the cake:

The "cheese" part was quite velvety despite the obvious lumps, and has some slight tinge of vanilla and banana. I would prefer a more pungent taste though. Furthermore, there wasn't really a creaminess that's imparted by cream cheese.

By the way, I found that 35 min for the ramekin seemed too long as top was positively too charred to pass off as a "cheese"cake. Furthermore, it puffed up too much and collapse to form a wrinkled fabric of scorched surface after being taken out of the oven. Make it 25 min and avoid putting it too close to the hottest part of the oven:

All in all, it seems to be more apt to call it a banana custard.

~ Banana Nutella Swirl Cake

Taken from:
Bestrecipes.com

Description:
Fragrant banana cake swirled with divine nutella~

Ingredients:

3/4 c self-raising flour
1 tsp baking powder
1/2 tsp baking soda
1/4 c sugar
1 1/2 banana, mashed (I used 1 med and 2 small)
1/4 c oil
1 egg

50 g nutella, warmed

Directions

1) Whisk egg and sugar together till fluffy.
2) Sift flour and soda into a bowl.
3) Make a well in the centre and add in the egg sugar mixture and bananas. Slowly fold in the flour and incorporate till no lumps are found.

4) Stir in oil gently, and pour into a 6" round tin lined with non-stick paper.

5) Swirl nutella into the batter with a knife.

6) Bake in preheated oven at 180 deg for 15 min and followed by 150 deg for another 30 min. Cool before slicing.

Remarks:
The last time which I have baked something was about 2 months ago! What preposterous move by a self-confessed fan of baking! Fortunately I didn't lose my professional touch in messing around with recipes and coming up with something new! This time, it was yummy banana cake swirled with thick gooey nutella!

From the looks of my mediocre photos, the chocolatey spread was nowhere swirled into the cake but on top, which turned out to be not bad afterall since that created a crispy crust. Of course, this is no valid excuse for neglecting my swirling technique! A good marbled cake deserves to be marbled well! I'll have to work harder for that!

For a cake that utilises oil instead of butter, this one proved to be outstanding in terms of fluffiness and moisture! Be sure to use over-riped plantian bananas and this cake's a definite keeper!

In view of the fact that my exams are just around the corner which translates to lesser time for my self-development, I have decided to have a mini commitment plan for my favourite hobby: For every half a module covered, I shall make time for baking an item, and this is on top of any other casual baking attempts! Now, back to my study plan, I can't wait to complete studying for all my modules!


A flurry of fun and taste:

~ Wholemeal Banana Cake

Taken from:
Happyhomebaking

Description:
Banana cake~

Ingredients:

70g unsalted butter, softened
30g brown sugar
1 large egg, lightly beaten
200 g mashed banana (2 large bananas)
1 tsp vanilla extract

45g wholemeal flour
135g plain flour
2 tsp baking powder
1 tsp baking soda
Sliced banana

Granulated sugar

Directions

1) Sift together plain flour, baking powder and baking soda, set aside.
2) Whisk butter and sugar at low speed till the mixture turns pale and fluffy.
3) Dribble in beaten egg while whisking at low speed. (Add a little flour to the mixture if it appears to curdle.)
4) Stir in mashed banana and vanilla extract with a spatula.
5) Fold in wholemeal flour and the flour mixture and mix with spatula.
6) Spoon mixture into a greased and lined 3" x 7" loaf pan, and smooth the surface with the spatula.
7) Arrange banana slices on top and sprinkle with sugar.
8) Bake in a preheated oven at 180 deg for 45 mins or until skewer inserted into the centre comes out clean. (Cover the top with foil if it start to get overly brown before the baking time is up.) Stand cake in pan for 5 min, unmold and transfer to a wire rack to cool completely.

Remarks:
Despite occupying a small fraction of dry components, the wholewheat flour in the batter presented a distinctive nutty flavour, and this is without compromising much moisture in the cake. Since I didn't want to open another 500 g packet of wholewheat flour for just 45 g, I substituted with flour, which probably made the cake not as crumbly as that of what the source described.

While preparing the batter, I realised that the step to use flour to prevent curdling doesn't make sense. If the batter curdles, an emulsifying agent like milk should be added, is it not? Even so with my doubts, I continued using flour as instructed so any defect in the end-product is linked to the recipe and not my indiscriminate use of substitutions. Smart eh? =x

My acuity didn't last long when I placed the banana slices at the bottom of the pan instead of on top of the batter. What exactly was I thinking of then? An upside-down banana cake? That wasn't my intention, for I don't believe that the small number of mushy banana slices could hold the weight of the cake, and indeed, I was right. The cake around the banana was soggy too. (mouse over the pictures at top and bottom of this paragraph for comments from the horses' mouths)

I had baked the cake in a round bundt pan too:

The taste of bananas didn't stand out and it felt as though I was consuming a butter cake with minimal sweetness. I had to drizzle lemon glaze (milk, lemon juice and enough icing sugar to make a paste) over the cake to make it more palatable. Nevertheless, the cake being soft and and cake-like certainly hit me as a surprise.

Well all in all the cake wasn't impressive at all. And fortunately, it's not my fault this time!

~ Kueh Bahulu (Malay Sponge Cookies)

Adapted from:
Lily Wai Sek Hong

Description:
Crispy Malay sponge cookies~

Ingredients (makes 12):

1 egg
1 1/2 tbsp sugar
1/4 tsp vanilla extract
1/6 cup all-purpose flour
1/4 tbsp corn starch
1/16 tsp baking powder
Oil for greasing the moulds

Directions:

1) Place moulds in the oven while pre-heating for at least 10 min.
2) Whisk egg and sugar over warm water till the ribbon-stage. Stir in vanilla powder
3) Sift flour, corn starch and baking powder together.
4) Fold in the flour mixture into the egg mixture.
5) Grease the heated moulds and put 1/2 tbsp of the batter into each mould. Bake for 6 - 8 min till golden brown.
6) Cool for 5 min before removing from the mould, and store the cookies in an airtight container.

Remarks:
The batter smelt terrific, as well as the fragrance that emanated from the oven as the kuihs were baking.. However, the end-result was disappointing, and wasn't an outcome which I was looking forward to. The cake was dense on the inside and the exterior was browning way too fast before the stipulated baking time. Furthermore, it wasn't sweet enough. I must try to fold in the flour carefully, and measure my ingredients meticulously. The fact that I'd cut down the batter to a portion that's so hard to measure accurately, made the inherent error large too.

That aside, I will never recommend the oven I'm using to anyone, for it doesn't heat up evenly as seen from the superheating that always occur at the inner left corner, and gets way too hot for the temperature it was set to. The chances of me changing a new oven without the current one being spoilt is equivalent to the probability of a patient recovering from Alzheimer's disease. So any takers for oven-smashing?

To get the remaining kuih out of the moulds, I literally scrubbed the skin off my fingers! Despite greasing the moulds generously, the kuihs still refused to pop out and I had to pierce them with a toothpick at the edges to release them. Now the role of the optional 1/2 tbsp of oil / melted butter to be added to the batter seems more evident to the untrained eyes of a self-proclaimed chef!

By the way, the kuihs were placed on a purple backdrop while I was taking the photos, and I clearly have no idea why it turned out blue. Of course, the original colour of the kuihs were affected too.. they were supposed to be golden brown! No more purple backdrop from now on!

Anyhow, I would give this kuih a try again someday. Blame it for being so appealing to the masses.

~ Chocolate Sponge Cake with Chocolate Ganache and Blueberry Cream Cheese Filling

Adapted from:
The Foody
Allrecipes

Description:
Chocolate-frosted layer cake with blueberry and cream cheese filling~

Ingredients:

112.5 g sugar

75 g plain flour

37.5 g cocoa powder

3 eggs, separated

1/2 tsp cream of tartar

3/4 tso baking powder

1/2 tsp vanilla essence

100 g dark chocolate (72%) bars
100 ml cream
1 1/2 tsp rum

Directions:

1) Whisk plain flour, cocoa and baking powder together and sieve.
2) Combine sugar and cream of tartar together. Whisk egg whites with gradual additions of sugar and cream of tartar mixture till soft peaks form.
3) Beat egg yolks and vanilla till pale, and fold in egg whites, followed by flour mixture.
4) Grease a 14 X 14" baking tin, lined with buttered greaseproof paper. Pour batter evenly into the tin, and bake in preheated oven at 200 deg for 8 min. Take care not to overbake.
5) Dust a sheet of greaseproof paper with icing sugar and turn the sponge upside down onto it.
6) Remove the lining paper and trim the edges of the sponge cake. Cut into two equal rectangles and spread one with cream cheese filling and then blueberry jam. Place the other layer over the first, and chill cake.
7) To make the chocolate ganache, heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
8) Allow the ganache to cool slightly before pouring over the chilled cake. Start at the center of the cake and work outwards. Chill cake to set.

Remarks:

This was supposed to be a chocolate swiss roll or chocolate log cake for the yuletide season! But due to my incompetency, the swiss roll cracked too badly that I had to switch to making a chocolate cake instead.


The cake was frosted with chocolate ganache, which was made with a slight mistake in one of the ingredients. Using 3% whipping cream instead of heavy whipping cream, I couldn't whip the ganache to a filling for my cake (the ganache can be used on its own or whipped into a chocolate frosting). Thus, in a bid to create a contrasting filling for the cake, I'd blended my remaining cream cheese and some icing sugar till suitable consistency. Homemade blueberry jam was spreaded onto the cream cheese filling.

I really liked the resultant product after everything was assembled! The cake was very fluffy, moist and not too sweet, and the fillings were a treat! I didn't know that the cream cheese frosting and blueberry jam would go so well together. If I had known earlier, I would have planned for such a combination. 

Anyway, with my never-say-die attitude, I'll definitely attempt a chocolate swiss roll recipe again! But for now, I shall savour my exquisite cake!

~ Cinnamon Streusel Orange Muffins

Modified from:
Allrecipes

Description:
Spongy orange muffins with a crunchy cinnamon streusel topping~

Ingredients:

1 C flour
1/4 C and 1 tbsp white sugar
1 tsp baking powder
2 tbsp and 2 tsp oil
1/4 C orange juice
1/4 C orange juice
1/4 C milk
3/4 tsp vinegar
1/2 tsp vanilla
1 egg

1 tbsp and 1 1/2 tsp brown sugar
3/4 tsp cinnamon powder

2 tbsp flour
2 tbsp white sugar
3/4 tsp cinnamon powder
1 tbsp softened butter

Directions:
1) Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
2) In a medium bowl, stir together 2 cups flour, 3/4 cup white sugar, baking powder and salt. In a separate bowl, whisk together the vegetable oil, orange juice, buttermilk, vanilla, and eggs. Pour the wet ingredients into the dry, and mix until just blended. Some lumps are okay.
3) Fill the prepared muffin cups halfway with the batter. Combine the brown sugar, and 1 1/2 teaspoons cinnamon; sprinkle about 1/2 teaspoon of the mixture onto each half-full muffin cup. Spoon batter over the cinnamon mixture so that the muffin cups are 2/3 full. In a small bowl, mix together the remaining 1/4 cup flour, 1/4 cup white sugar, 1 1/2 teaspoons cinnamon, and the butter to make a crumbly mixture. Sprinkle this generously over the tops of the muffin batter.
4) Bake for 20 to 22 minutes in the preheated oven, until a toothpick inserted into the crown of a muffin, comes out clean. Cool in the pan, over a wire rack.


Remarks:

Once again, I'm stucked with the choice of photos to feature. Let's take a look at the exterior first: Well-risen browned muffin with crunchy cinnamon crust...

Interior next: Spongy with a very slight tinge of orange, and a yummy burst of cinnamon sugar in the core...

For the excess cinnamon sugar (halve it!! wayyy too much), I've made minis:

I wouldn't change any other things in this recipe. :) Anyone would agree with me.

~ Mum's Banana Muffin

Mum made banana muffins, which were dense and more bread-like to me. I would like it better if they were more fluffy!

~ Flourless Chocolate Cake

Modified from:

Allrecipes

Description:
Rich, chocolatey vegan cake guaranteed to send one to cloud nine~

Ingredients (3X4.5" cakes):
40 ml hot water
40 g brown sugar
200 semi-sweet chocolate
75 g salted butter, softened
2 eggs
Cocoa powder (dusting)

Directions:
1) Dissolve brown sugar in hot water.
2) Melt chocolate in a microwave or double-boiler, and pour into mixing bowl.
3) Whisk in butter, followed by hot syrup in (1).
4) Beat in eggs, one at a time.
5) Pour batter into well-greased and dusted (with cocoa) tins
6) Bake in preheated oven at 150 deg for 75 min, till the edges are slightly crisp and dry. The centre may seem wet still.
7) Chill in the fridge overnight and serve with chocolate sauce, jam or ice cream.

Remarks:
A flourless chocolate cake recipe has been on my To-do list for ages! When K indicated that a chocolate cake would be well appreciated for a birthday, I made a mental note to bake it specially for K. I'd used Van Houten's semi sweet chocolate bar and cut down a bit of sugar to compensate the change. When the cake was ready, it filled the kitchen as well as the fridge with a tangible chocolatety smell.

And when both of us tasted it.. Oh my, it's a real delicacy, so so fit for a king (or a queen, or a jack or an ace or two little pigs)~

Happy birthday K!

~ Orange Muffins with Surprise Centres

Modified from:
Allrecipes

Description:
Orange-flavoured jewels with jam or chocolate surprise centres~

Ingredients (24 mini muffins):
220g flour

2 tsp baking powder

1 tsp baking soda

50 g brown sugar

1 egg

60 ml orange juice

120 ml milk

80 ml oil

Zest of 1 orange

Jam or chocolate chunks

Directions:
1) Sift flour, baking powder and soda together and set aside.

2) Whisk egg with sugar till fluffy, and mix in orange juice, milk, oil and zest.

3) Fold in flour mixture gently, till well-combined.

4) Fill muffin pans till 1/3 full, top with jam or chocolate chunks, followed by filling with another 1/3 of the pans with batter.

5) Bake in preheated oven at 200 deg for 12-15 min, till brown.

Remarks:

A real disappointment - too bland (not enough sugar) and once again, I've lost much of my baked muffins to the muffin papers:

~ Tofu Lime Cheesecake

Modified from:

Gastronome

Description:
Lower-fat version of cheesecake!

Ingredients (4.5" cake):
50 g sugar cracker crumbs
25 g butter, cold
1/2 C icing sugar

1 egg
150 g cream cheese, softenen

300 g pressed tofu
Zest of 5 limes
1 tbsp lime juice
1/4 tsp vanilla essence

1/4 C fruit spread
4 tbsp water
1/2 tbsp cornstarch

Directions:

1) Cut butter into crumbs, and press into the base of a 4.5" springform pan. Place into freezer.
2) Cream egg and icing sugar together, followed by cream cheese and tofu.
3) Stir in lime juice and vanilla essence.
4) Pour mixture into the crumb base, and bake in preheated oven at 150 deg for 75 min till the cake is set. Cool and put in the fridge overnight.
5) To make the sauce, dissolve fruit spread and cornstarch in water in a sauce pan. Cook till desired consistency. Cool, and spread the sauce over the cheesecake to serve.

Remarks:

I've forgotten to add in the cornstarch =( But it turned out fine, since I'd baked it slightly longer. Since I didn't blend the tofu well enough with my whisking machine and that it was pre-packed pressed tofu, I could still taste some small bits of tofu here and there in the cheesecake (i.e. the cake wasn't as smooth as I liked it to be). However, this cheesecake is definitely kinder to the waist compared to conventional ones without sacrificing taste!

~ Apple Honey Cake

Taken from:
Steve Manfredi

Description:
Honey-infused cake with apple filling~

Ingredients:
2 eggs

40 g sugar

45 g honey

40 g butter, softened

1 tbsp milk

150 g self-raising flour, sifted

1/2 tsp cinnamon

2 Golden Delicious apples, skinned and chopped

Directions:
1) Beat butter, sugar, honey and milk till pale.

2) Beat in eggs, one at a time, till fluffy and well-mixed.

3) Fold in the flour gently. The batter should be slightly tacky, but not doughy.

4) Spoon 1/4 or 1/2 of the batter into a well-greased and floured 12 cm round tin.

5) Bake in preheated oven at 160 deg for 75 min, or till done. Cool before unmoulding.

Remarks:
It's a long time since I baked! So long that I can't even follow the recipe correctly (may I'm just too stubborn to follow any recipe exactly)! =p

Firstly, I measured 1 1/2 C of plain flour, 1/2 tsp of baking soda and 1 tsp of baking powder, thinking that the combination would substitute the self-raising flour and only realising that it's 150 GRAMS of flour. Fortunately I found out the mistake before adding the flour to the egg mixture. Secondly, I was greedy again and added 2 apples instead of 1 1/2, which almost overfilled my baking tin. Thirdly, I must have measured something wrongly as the batter turned out to be too dry though I used 2 eggs instead of 1 1/2 as stated in the recipe, so I had no choice but to add in one tbsp of milk. Fourthly, I beat sugar with butter first, not with eggs. Fifthly, I brought down the oven temperature from 180 to 160 deg after 10 min of baking, and shielded the crust of the cake with an aluminium foil. Lastly, in an attempt to accentuate the honey taste, I changed the proportion of sugar and honey (it's a good move I guess, for the batter tasted really good!).

The cake was alright, abit on the bland side as the honey taste wasn't very apparent. I'm still on the search for better apple honey cake recipes. Maybe I shall try this out the next time.

Update (22/9/09) - Found the following info for using honey in baking that seems useful:

For people trying to cut refined and processed foods out of their diets, honey is the original all-natural and unprocessed sweetener. And, since it's sweeter than white sugar, you can use less of it when baking:

Use ¾ cup plus 1 tablespoon of honey for every cup of sugar
Decrease the liquid in the recipe by ¼ cup
Add ½ teaspoon of baking soda for every cup of honey
Reduce your oven temperature by 25 degrees

Another reason honey is great to use when baking is because it's hygroscopic (water-attracting): it absorbs moisture from the air, keeping your baked goods moist and delicious for days.

~ Mum's Banana Chiffon Cake

Looks like Mum's in a good mood today!

Sun's out and birds are chirping :)

~ Garbanzo Bean Flourless Chocolate Cake

Adapted from:
Allrecipes

Description:
Gluten-free, oil-free, high protein chocolate cake~

Ingredients:
200 g 70% chocolate chunks, melted
15.5 ounce can of garbanzo beans (~300 g dry weight), drained and mashed
3 eggs
55 g white sugar
1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp vanilla essence
Cocoa powder for dusting tin
Icing sugar for dusting cake

Directions:
1) Grease a 9" round tin and dust with cocoa powder.
2) Whisk eggs and sugar till fluffy, before adding in baking powder, baking soda and vanilla.
3) Beat in beans till well-mixed, and blend in chocolate. Pour batter into tin.
4) Bake in a preheated oven at 175 deg for 10 min, then bring down the temperature to 160 deg for another 60 min, or till cake is done (when cake has doubled in size and that a skewer through the centre comes out clean). Cool for 15 min before cutting. Serve dusted with icing sugar.

Remarks:
This cake gave off the most amazing aroma when it was in the oven, it activated my salivary glands and made me so compelled to open the oven door and take a bite off the cake. The temptation was so great that while it was being cooled, I pinched some off to taper my strong desire to sink my teeth into the soft wholesome cake... hmm hmm...

Ok, fine fine I am just exaggerating =x I'm not that desperate for chocolate cake for now. The reason why I had baked this is out of curiosity. I've heard of flourless chocolate cakes, but one that incorporates chickpeas?? Nope. The whole process was rather simple as seen from above methods, and yes the whole house smelled great when the cake was baking. Turned out that cake took a longer time to bake than expected, and I had cut the sugar content by half as I used bitter chocolate (Cadbury Old Gold 70%) that came with a rather high content of sugar. Taste-wise, it was delectable! The crust was crisp due to the roasted chickpea bits on the surface, and the cake was fudge-like and moist with the perfect amount of sweetness (do not take anything sweet before eating the cake, if not you'll desensitise your tastebuds and the cake will no longer taste sweet). Do take sufficient water after eating this, for the chocolatey taste can give you a bad sorethroat!

A sidenote: I used S&W canned chickpeas, and the chickpeas still had their seed coats on. I do not really remember seeing those in some organic low-sodium chickpeas I've previously bought for my chickpea pasta. To remove the coats, just place the chickpeas in a big bowl of tap water, swirl around with a slotted spoon to free the coats and to remove them. After which, drain off the water and mash the naked chickpeas using the same slotted spoon. A single spoon, a 'thousand' uses!

Oh ya my parents went to pick durians, mangosteens and rambutans from Upper Pierce Reservoir in the morning while I was baking (shhh don't tell the authorities!). This is the first time I've tried fresh durians as durians sold in Singapore have been shipped a long distance from neighbouring countries. Unlike the durians sold outside, the Singapore durians were creamy and were sweet with a slight tinge of bitterness. I can really savour the freshness from the taste. There were plenty of seeds in each compartment, and the flesh was substantial. The aroma (some people simply detest it though) of the fruits still lingered on my hands after I've licked the flesh clean off my fingers. Yummy!

My dear Lao Pa and Lao Ma, when are you guys going over to get some nice Singapore durians for your durian-starved daughter again?