Durian Cake


"This is the best dish for tea time."
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50 m servings 447 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 447 kcal
  • 22%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 79.4g
  • 26%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 186 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Lightly grease a deep 9-inch cake pan with cooking spray.
  2. Combine chopped durian flesh and coconut milk in a bowl.
  3. Mix flour, water, eggs, sugar, and salt together in another bowl; mix until well-blended. Add durian mixture and mix until combined. Pour batter into prepared cake pan.
  4. Set a round rack in a steamer or large wok or deep skillet over high heat. Pour in water to about 1/2 inch below the rack; bring to a boil.
  5. Place cake pan on rack and cover or tent with aluminum foil, sealing edges tightly. Steam, replenishing boiling water as needed, until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Carefully remove and let cool before cutting.


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