Ingredients A:
185g butter (softened)
150g castor sugar
2 eggs
1 egg yolk
100g durian flesh (mashed)
3 tbsp coconut milk
2 tbsp yogurt
Ingredients B:
150g low gluten flour
40g custard powder
1/4 tsp baking soda
1/2 tsp baking powder
Topping:
50g almond flake (optional)
Method:
1. Mix durian flesh with coconut milk and yogurt. Beat eggs and yolk.
2. Blend butter and castor sugar till fluffy. Add in beaten eggs twice and blend well (blend thoroughly after each addition).
3. Add in durian mixture and Ingredients B, and gently stir well.
4. Pour mixture into a long mould an level the surface. Sprinkle the top with almond flake.
5. Bake in preheated oven at 165C for 55-60 minutes till cooked.
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