Baking #20: Durian Cotton Cheesecake

I had been quite busy with work over the past few days and by the time I got home, I was knackered. That explained the lack of update for the past few days and I realized that my blog statistics had been dropping recently as well. I guess I gotta keep up with blogging to maintain the statistics. If I am earning from blogging, I think I might go ballistic. And thankfully, I am not. LOL!

Anyways, here’s a recipe of Durian Cotton Cheesecake which I baked after coming home from work yesterday evening. I am supposed to leave work early yesterday but then something came up and I had to stay back. But I still bake Durian Cotton Cheesecake after work albeit it was very late. Reason being, I don’t want the durian to go bad.


I was intrigued when I found out that we can make Cotton Cheesecake out of durian as well. Hence, this recipe went into my to-bake-cakes list. I bought the necessary ingredients quite some time ago but only bought durian and sliced cheddar cheese yesterday evening. I got the original recipe from Mui Mui and click here to the link to her original recipe.

Let’s start, shall we?


  • 115g cream cheese
  • 1 slice Kraft Slice Cheese
  • 60ml full cream milk
  • 30g unsalted butter
  • 30g corn flour
  • 20g cake flour
  • 60g durian flesh (advisably blended)
  • 4 egg yolks
  • 4 egg whites
  • 80g fine granulated sugar
  • 1/8 tsp cream of tartar


  1. Melt cream cheese, slice cheese, milk and butter over a pot of simmering water. Stir gently until you see no lump in the batter. Remove from heat and set aside for approximately 5 minutes to cool down.
  2. Add in egg yolks one at a time and whisk the batter with a balloon whisk until the eggs were well incorporated and mixed in.
  3. Mix in durian flesh until well incorporated.
  4. Sift in corn flour and cake flour and mix until well incorporated. Be careful not to overmix the batter.
  5. Beat egg whites with cream of tartar until it started to turn frothy and foamy.
  6. Gradually add in sugar in three portions until stiff peaks are formed.
  7. Scoop 1/3 of the meringue (egg whites batter) into the durian cream cheese batter and fold them gently until the color of the batter turned lighter.
  8. Pour the lightened durian cream cheese batter into the meringue and gently fold them in until you see no white streak anymore.
  9. Pour durian cream cheese batter into a greased and lined 7″ square baking pan and bake in a preheated oven of 150 degree Celsius in water bath for 55 minutes.
  10. When cooked, leave the cake inside the oven with the door ajar for approximately 5 minutes before removing from the oven and unmould from it’s baking pan.

As you can see from the above picture, my cake had shrunk about half from it’s original size the next morning. Original recipe called for inverting the baking pan immediately after removing the cake from the oven. But I did not follow as no inverting process was required even when I baked Japanese Cotton Cheesecake previously.

Albeit I am not using a removable bottom baking pan, the water still managed to get into the pan resulting in a slightly wet and soggy cake when baked. I made an alteration with the recipe. The original recipe did not call for cream of tartar but I preferred beating egg whites with it as it stabilizes the egg whites and they don’t turned grainy fast.

04052014 – Senja Restaurant, Kiulap

Scheduled Post

As I mentioned few days ago, both Sister and I wanted to try Senja Restaurant in Kiulap last Friday. But it was pouring cats and dogs at the time when I left work. The road visibility was not good either, so the both of us ended up at Piccolo Fratini’s Restaurant instead for an Italian dinner. LOL!

Both Sister and I only managed to drop by Senja Restaurant, Kiulap 10 minutes to 3:00p.m. in the afternoon for a late lunch. We went grocery shopping at Supa Save, Beribi and LeApple Bakery Mart as I needed to buy a bottle of Double Acting Baking Powder for my colleague. There were only a few tables of patrons at the time when we arrived as it was way over lunch time.

Both Sister and Jennifer intended to have dinner at Senja Restaurant, Kiulap last Saturday evening but the place was fully booked so they went to High Frequency Lifestyle Cafe instead. The lighting at Senja Restaurant, Kiulap was quite minimal to create the ambiance required. But if you go during daytime, the lighting is still adequate without needing extra lighting.


Serviette with restaurant name printed on it …


This is the view taken from the place we were seated. Senja Restaurant, Kiulap were equipped with this plush and comfy dining chairs. But unfortunately, there was a blackout while we were waiting for our food to arrive. We thought the entire building was out of electric supply but it turned out to be only a trip and electric came back after a flick of the switch on the main-board.

So, here comes the food pictures which you all had been waiting for …


Teh Tarik | 2.50

Hot drink for the Sister. I found it amusing that she ordered a cup of Teh Tarik at a fine dining restaurant when the weather was so scorching hot outside.


Coke | B$2.00

Coke for me as I preferred cold fizzy drink with my choice of lunch. It’s quite rare for me to order fizzy drink when dining outside as I couldn’t finish them most of the time. Fizzy drink would only come into the scene when dining at KFC, McDonald or Subway. Speaking of which, I have yet tried the newly opened Burger King franchise in Brunei.


Senja Lamb Burger | B$16.00

I thought I took a picture of their lunch menu. But unfortunately, the picture wasn’t complete so I couldn’t remember exactly the name of my ordered Lamb Burger. All I remembered was that the lamb patty was marinated with either mint sauce or leaves. The bun was thick and a little bit dry as it was exposed to air before we dig into our food.

The lamb patty was overdone in my opinion as it was extremely dry. Lamb patty was topped with green leaves, cheddar cheese, tomatoes and gherkins. The last time I had gherkins was probably when I was still working at Subway in Ware, United Kingdom. The fries were good! Crunchy on the outside but soft on the inside. But unfortunately, I was unable to finish the whole hot as the Coke and lamb burger took up majority space of my stomach already.


Deli Smoked Salmon | B$16.00

I think Sister liked her Deli Smoked Salmon. She managed to finish the entire lot including the fries as well, which was a surprise to me as she’s not much of a heavy eater compared to me. Not saying that I am a glutton or what but still … There was cream cheese spread on her bun and a cut of lemon was provided for her smoked salmon.

We had also ordered for Creme Brulee but completely forgotten until we were paying for our meal at the payment counter. The both of us decided to cancel our Creme Brulee as we couldn’t stuff any more food. All in all, the dining experience was good but there are still space for improvements when cooking grilling lamb patties.

Senja Restaurant
First Floor,
Seri Kiulap Complex,
Kampung Kiulap,
Bandar Seri Begawan,
Brunei Darussalam
Tel: +673-7203734

Of Random Things #45

Baked two cakes yesterday morning and afternoon. Banana Chiffon Cake in the morning as per the order from Jennifer’s mom and Light Cheddar Cheesecake in the afternoon for experimentation purpose.

Here’s the Banana Chiffon Cake which I baked yesterday morning for Jennifer’s mom …


I sold this Banana Chiffon Cake for B$8 as I do not know how to price my products. I had been doing products’ survey at Hua Ho and Mum Bakery on their chiffon cakes. Hua Ho is selling their Pandan Chiffon Cake with the size of 21cm at B$4.20 and Mum Bakery is selling their 17cm Pandan Chiffon Cake for about B$2.90 only. So, I was wondering who is gonna buy expensive chiffon cakes from me?

But I am proud to say that I did not use artificial flavoring on any of my cake. This Banana Chiffon Cake was made with fresh Pisang Berangan so it will taste very authentic compared to those banana cakes which you can buy from our local bakeries.


Anyways, I bought this Cake Tester thingy when I was shopping for baking products in Kuching two weekends ago. This product was selling for RM3.50 only so I grabbed one immediately since the skewer that I had at home had been for quite some time already. LOL!

Baking #19: Light Cheddar Cheesecake

Having been constantly attempting on various kinds of chiffon cakes, I had decided to attempt something different today and I baked a cheesecake. The texture is about the same like Japanese Cotton Cheesecake but spongier and fluffier.

After having attempted this Light Cheddar Cheesecake, my confidence level had boosted up a bit and I had decided that I am gonna attempt Ogura Cake again soon. Some claimed that Ogura Cake is easier to bake compared to Chiffon Cake but I thought otherwise. Oh well, practice makes perfect anyways.

Let me show you my outcome of Light Cheddar Cheesecake …


I am so happy that my Light Cheddar Cheesecake rose up to 4.5″ high and it did not shrink much when cooling down. I wasn’t this lucky with my previous bake of Orange Ogura Cake. It had shrunk about an inch or two when cooling down. Taste was of perfection but there are still spaces for improvements in terms of the baking time and temperature control

Without further ado, let me get on with the ingredients and directions of baking this cake. I adapted the original recipe from Honey Bee Sweets. Click here for the original recipe if you are interested.


  • 6 slices cheddar cheese (I used Kraft Slice Cheese)
  • 100ml full cream milk
  • 100g unsalted butter
  • 6 egg yolks
  • 100g cake flour
  • 6 egg whites
  • 100g fine granulated sugar
  • 1/4 tsp cream of tartar (optional)


  1. Melt cheese slices, butter and milk over a pot of simmering water. Stir gently until they were all mixed in. Remove from heat and set aside for approximately 5 minutes to cool down.
  2. Pour in one egg yolk at a time and mix with a balloon whisk until the egg yolk is well incorporated. Do the same with the remaining 5 egg yolks.
  3. Sift in cake flour into the cheese batter and mix until they were well incorporated and no lump could be seen.
  4. Beat egg whites with cream of tartar until they turn foamy. Gradually add in sugar and beat until stiff peaks are formed.
  5. Gently fold in a third of the meringue (egg white mixture) into the cheese batter until well incorporated.
  6. Pour the lightened cheese batter into meringue and gently fold them in until you see no white streak.
  7. Pour batter into a greased and lined 8″ square pan.
  8. Place the square pan on top of a bigger square pan and fill the bigger pan with boiling water.
  9. Bake the cheesecake in a preheated oven of 155 degree Celsius on the lowest rack for approximately 50 minutes or until an inserted skewer comes out clean.
  10. Leave the cake in the oven with the door ajar for approximately 5 minutes before removing it from the oven.
  11. Remove the cake from pan and let it cool completely before serving.


As you can see, I did not do egg whites folding properly as I could still see a few white streaks on the cake. LOL! Nevertheless, the cake still taste exactly the same like cheddar cheese. But I am still happy that my cake rose high and no major shrinkage happened. Yay!

The original recipe from Honey Bee Sweets did not call for cream of tartar but I had been getting grainy meringue whenever I beat egg whites without cream of tartar. So, I decided to add in cream of tartar even though the original recipe did not call for it and I am glad that the cake still turned out well. This recipe is definitely a keeper but I am gonna reduce the sugar quantity to 70g or 80g next time.

18052014 – Yit Sum Restaurant

Jennifer and I had lunch at Yit Sum Restaurant this afternoon after she finished work. We agreed to meet up for lunch some time ago and I decided to make it today since I had to deliver her the Banana Chiffon Cake which her mom ordered from me. Yes, you guessed it right. Her mom was my first customer for my home-based bakery. LOL!

Anyways, I had been to Yit Sum Restaurant before today. That was when friend was still studying at UBD and always crave for Bak Kut Teh. But I had never been to the said restaurant for more than a year and a half since he moved back home.

I had been craving for Kueh Chap and Bak Kut Teh since the first day I arrived Kuching last week. My youngest aunt planned on bringing me to have one last weekend when I told her about my craving. But unfortunately, something came up and I had to give Bak Kut Teh a miss.


Bak Kut Teh | B$6

Honestly speaking, this was one of the best Bak Kut Teh which I had tried so far. No wonder friend was so addicted to their Bak Kut Teh. Jennifer did not know that Yit Sum Restaurant was also famous for their Bak Kut Teh. She was only aware that of their famous Fish Ball Soup and Char Kueh Tiaw. Fish Ball Soup is never my cup of tea. LOL!

This simmering pot of Bak Kut Teh was full of herbal flavors and it came with quite a generous portion of pork meat and innards. I was not aware that Jennifer doesn’t eat innards until I saw that she only ate the pork belly and ribs. I guess I should remind her next time of dishes that come with innards. All in all, this was really a good pot of Bak Kut Teh. And best of all, I got my craving fixed! xD

Yit Sum Restaurant
Unit 9, Ground Floor,
Bangunan Menglait 1,
Brunei Darussalam
Tel: +673-2452063