Durian Swiss Rolls

Durian season is just about to end here in Malaysia so…. good job me for posting this durian recipe ages after I made it. I was honestly hesitating on whether to share this because it didn’t look the way I wanted it to. Like every other dish I’ve ever made. Ha! These cake rolls didn’t turn out very neat but then that’s the charm of homemade goodies, right? (see, I’m just comforting myself).

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Either way, it was delicious and that’s all that matters. I am the least patient person when it comes to decorating baked goods. If I can get it into my mouth 5 seconds ago, that would be perfect.
Durian Swiss Rolls 1

The cake layer was really quite simple. The regular beating up of sugar with eggs.
Durian Swiss Rolls 2

I did think it was interesting how the recipe called for water instead of milk. Makes a lot of sense since we do whatever we can to make this light seeing as there would be quite a lot of creamy filling going on already.
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Also, the flour to liquid ratio is quite small. I believe it’s also to keep the final product as light as possible without compromising on the structure. Very interesting, this recipe.
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I’ve always been really afraid of making cake rolls because of a failure years and years ago. The cake stuck to everything and it was a total mess. This, however, was a much better experience!
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It’s crucial to use a VERY clean tea towel that has no lint for this step. I was thinking of not using a towel but I couldn’t figure out a more effective alternative. Baking paper was way too flimsy to hold the cake together.
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I initially thought that this step can be foregone but nope. The whole point of rolling up the freshly baked hot cake is to set it into shape as it cools. 
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While the cake is still hot, it’s much more pliable. Consequently, as it cools while in a roll, it helps keep the shape so that when you go to fill it later and roll it up, the cake will not crack and crumble into pieces. It also makes rolling the cake up less of a stressful job.
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After the cake has fully cooled down, my favourite step comes in. All that creamy durian filling is slapped on.
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Someone invited himself to the party. Rude. Cute but rude. 😛
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After a good chilling out in the fridge overnight, the cake rolls have melded together and set up. 
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These slices didn’t look Pintrest or Instagram perfect. I was a little disappointed at my skills. Mainly because I had none.
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But, you know, it made a lot of people happy. And I’m all for quality rather than aesthetics :-)
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 If durian isn’t your favourite, because believe me when I say even some Malaysians consider it their nemesis (although I absolutely disagree), you can stick to basic whipped cream or really any kind of creamy filling you want. I KNOW some chocolate pastry cream would be awesome. I’ve been contemplating making some mango cream for this. Let you know when I’ve tried. Maybe 10 billion years from now considering I have at least 12 backlogged recipes waiting to be shared.

As a good man once said, “Long live the durian!” 😉


 “Happy is that people, that is in such a case: yea, happy is that people, whose God is the Lord.” {Psalm 144:15}

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Durian Swiss Rolls
Prep time
Cook time
Total time
Serves: 20 thin slices or 10 thick slices
  • 4 large Eggs
  • ¾ cup Sugar
  • ¼ cup Water
  • 1 tsp Vanilla Extract
  • ¾ cup Flour
  • 1 tsp Baking Powder
  • ¼ tsp Salt
  • 3-4 tbsp Icing Sugar, to dust tea towel
  • ½ cup Durian Flesh
  • 1 cup Cream
  • 2 tbsp Icing Sugar, optional (depending on how sweet you want this to be. I omitted it)
  1. Preheat the oven to 375F or 180C..
  2. In a large bowl or with a mixer, beat the eggs & sugar for 3-4 minutes, until thick and pale yellow.
  3. Beat in the water & vanilla.
  4. Fold in the flour, baking powder & salt, mixing just until smooth. The batter will be quite runny.
  5. Line a shallow rimmed baking sheet – about 10×15 inches – with parchment/baking paper.
  6. Pour in the batter & smooth it to fill the pan to every edge.
  7. Bake for 12-14 minutes, until golden &springy to the touch.
  8. Run a thin knife around the edge of the cake & invert onto a tea towel larger than your cake that’s been dusted with icing sugar.
  9. Peel off the paper then roll up the cake with the towel & set aside to cool completely. If you roll it up from the shorter side, you'll get a shorter cake with more rolls. If you roll it up by the longer side, you'll have more slices to share around but have less layers in each roll. Decide wisely.
  10. While the cake cools, make the filling by beating the cream and icing sugar to soft peaks.
  11. Add in the durian flesh and continue beating until the flesh is immersed into the cream. Keep in the refrigerator while the cake fully cools.
  12. Unroll the cake (it’s OK if the inside edge stays curled – don’t try to flatten it) & spread with the filling. Roll the cake back up.
  13. Store the filled cake in the fridge for about 2 hours (or overnight) to set so that it slices better.
  14. Slice to serve! This goes really good with a cup of tea.

Adapted from: Dinner with Julie

Sinigang na Baboy Take 2 (Tamarind Soup with Pork Loin)

I was recently down with sore throat and dry cough. Actually, I’m still recovering from it but I’m so much better today than I’d been the past week. All I wanted every day was a hot hot bowl of soup. I didn’t get it every night but if I could, I would have soup for every single meal. I really could go for some right now.

Did I mention I like soup?

The kind of soups that I want when I’m under the weather are brothy kinds, brimming with flavour and nutrients. Something that Sinigang can provide. I’ve made it before and it was love.
Sinigang Take 2 1

How did I get my pork loin so cube-y? I had no patience to wait for the meat to fully thaw out so I cut the partially thawed meat. And that makes very edgy cubes, in more ways than one. :-) I kinda like it.
Sinigang Take 2 2

The last time, I used cabbage, radish, carrot & kangkung. This time I wanted to switch out cabbage with green beans and toss in some tofu puffs instead of kangkung.
Sinigang Take 2 3

These things take longer to cook so they need to go in earlier.
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And these beans take 2 minutes, if that even.
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And here’s my bowl of tangy nutritious soup filled with everything you’ll need.
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I can pretty much have this for dinner. No need for rice or noodles.
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Sweet, sour, meaty, fresh. Perfect.
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Will you try making this and tell me if you like it?
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I’ll definitely try Sinigang with other meats.
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What other sorts of things I can put into this dish?


 “Create in me a clean heart, O God; and renew a right spirit within me.” {Psalm 51:10}

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Sinigang na Baboy Take 2 (Tamarind Soup with Pork Loin)
Prep time
Cook time
Total time
Serves: 4-6
  • 750 g (1.8 lb) Pork Loin, cubed
  • 3 cloves Garlic, peeled
  • 6 Shallots, peeled
  • 8 cups Water
  • ½ Carrot, peeled & cut into discs
  • 1 Daikon Radish, peeled & cut into discs
  • 1 Tomato
  • 4 large Tofu Puffs, sliced thickly
  • 2 cup roughly chopped Green Beans
  • 1 Red Chilli, thinly sliced
  • 1.5 tbsp Tamarind Paste dissolved in 3 tbsp Water then sieved
  • 2 tbsp Fish sauce, to taste
  • ground Pepper
  1. Combine pork, shallots & garlic in a deep pan. Pour water in & simmer until meat is tender, about 30 mins.
  2. When meat is tender, adjust the amount of water if needed.
  3. Add in daikon, carrot & tofu puffs into the broth. Bring to a boil then down to a simmer again. Drizzle in fish sauce & pepper.
  4. When daikon & carrot is about tender to your liking, pour in tamarind juice a little at a time until tang is to your preference. I like it sour so I used all of it.
  5. Toss in green beans & simmer another 30 secs.
  6. Serve up hot with chilli slices.