Durian Sticky Rice

Shiny rice grains soaked in creamy coconut milk, topped with buttery durian flesh. The fruit's powerful, unique aroma blends with the sweet smoothness of coconut.

• Prep time: 30 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 857
• Protein: 14 g
• Carbs: 137 g
• Fat: 30 g

Ingredients

• 400 g sticky rice ( soaked 4 hours )
• 400 ml Coconut milk ( canned or fresh )
• 100 g palm sugar ( crushed )
• 1 pinch Gray sea salt
• 2 piece pandan leaves optional ( knotted )
• 400 g Durian pulp ( flesh removed from the pit )

Instructions

1. Soaking the rice

   Rinse the sticky rice thoroughly until the water runs clear. Let it soak for at least 4 hours.

2. Steaming

   Place the rice in a steamer basket. Cover and steam until the grains are translucent and elastic to the bite.

3. Preparing the cream

   In a saucepan, heat the coconut milk with crushed palm sugar, salt, and knotted pandan leaves. Stir until completely dissolved.

4. Soaking the rice

   Mix the hot rice with two-thirds of the coconut cream. Cover and let rest for 10 minutes so the rice absorbs the liquid and swells.

5. Plating

   Serve the rice in a bowl, drizzle with the remaining cream, and place the durian flesh on top.

Chef's tips

• The rice should be elastic, not mushy. If the grains squash easily, it's overcooked.
• Use full-fat coconut milk to achieve that characteristic shine on the rice.

Storage

Consume immediately; sticky rice hardens in the refrigerator.