Okay, it's quite confirmed that I am going to add in some baking soda in my batter in my next attempt at making durian cake. And also, yes, I have to reduce the amount of durian used. The temptation to add in lots of them into the batter was one of the contributing factor that the cake did not rise.
And yes, it became like kuih bingka, but with blacken top and bottom! And it was too sweet as well. Should not attempt to make my personal labrats suffer because of my experiments. They deserve only the best.
But wonder how much is enough for the baking soda? One teaspoon was the common suggestion and answer the web dangled. Also, cannot, must not fall prey to greed, even though I have almost a container full of blended durian at my expense, I must control myself and use only the amount needed. Hahahaha...Else, might make another kuih bingka durian, not durian cake! No! I don't want kuih bingka-durian!
Wish me luck!
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