Durian Sticky Rice
Ingredients
- 400 gsticky rice (soaked 4 hours)
- 400 mlCoconut milk (canned or fresh)
- 100 gpalm sugar (crushed)
- 1 pinchGray sea salt
- 2 pcpandan leaves (knotted)
- 400 gDurian pulp (flesh removed from the pit)
Method
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.
- 1
Rinse the sticky rice thoroughly until the water runs clear. Let it soak for at least 4 hours.
- 2
Place the rice in a steamer basket. Cover and steam until the grains are translucent and elastic to the bite.
- 3
In a saucepan, heat the coconut milk with crushed palm sugar, salt, and knotted pandan leaves. Stir until completely dissolved.
- 4
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
Serve the rice in a bowl, drizzle with the remaining cream, and place the durian flesh on top.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately; sticky rice hardens in the refrigerator.
