Too much durians....

Hubby grew up in kampung with plenty of fresh durians to eat. Even now he has an uncle (FIL's brother) and an aunt (MIL's sister) who have durian plantations nearby. So what does that mean? He has become a durian gourmet (snob). He only eats durians within 24 hours after they dropped from trees. He does not even want to taste durians with ends that are split (the flesh would not be dry) and he certainly would not touch durians packed in polystyrene packs at hawker stalls or durians that has been kept in fridge as that would be too inferior for his taste buds.

During this durian season, we had relatives and family friends who would give us durians but they always gave too much and due to hubby's expectations of durians, we ended up having A LOT of leftover durians that I would pack in freezer to eat after durian season ends. This year, due to pregnancy, I had to control myself from indulging too much (I normally could have about 20 plus seeds of durians at one sitting) because I was worried about effects of heatiness so I had only about 6-10 seeds each time.

Freshly dropped durians given by relatives.

This is the best type of durian I have ever eaten, called 'Shen Xien' in Mandarin and translation in English would be deity. I prefer this than those 'Mao Shan Wang' (Musang King) sold around JB.

The durian supply kept on coming and our consumption could not keep up with it and our freezers were full with durians. Coincidentally, we watched a program about a visit to Thailand and it showed how durian cakes were made. Simple. Just scrape the flesh off the seeds, stir in the wok over low heat and add sugar.

Durian and sugar in the wok.



After left to cool for a while, I wrapped the sticky dough into plastic cut lengthwise and tied the ends with rubber bands. Tadaa! Homemade durian cake with natural ingredients and without preservatives and chemicals.