How to make Durian Huat Kuih - A delicious twist to this traditional Chinese steamed cake!

It’s durian season!! 👏🏼👏🏼👏🏼 That time of the year when some of us forego dinner just so that we have enough space in our tummies for lots of Mao Shan Wang, D24, Red Prawn, Black Pearl and more! 😄😄😄
It is during this wonderful season that Anne loves to make Durian Huat Kuih. It is a light and fluffy steamed kuih which we all love (well MOST of us in our family LOVE durian)! Instead of using yeast, she uses ENO fruit salt as a leavening agent for convenience.
Ensure you prepare all your utensils like the cups (for ease, use cupcake liners) and steamer before mixing the batter. Once you fill up the cups, steam the kuih right away. This is to ensure that the leavening agent works to it’s full potential immediately.
Enjoy! 😋😋😋
DURIAN HUAT KUIH
Ingredients:
400g durian (from a medium sized D24 durian)
600g all purpose flour
2 eggs
130g palm sugar
130g dark brown sugar
2 tbsp caster sugar
1/2 tsp salt
200g Kara coconut cream
400ml water
6 tsp Eno fruit salt (without flavour or colour)