Pulut Durian

Durian Oh Durian!

Durian again!! When a Malaysian married with a Japanese... born this sweet "sushi". Pulut durian (akaserawa durian) is actually one type of traditional Malaysian desserts -steamed glutinous rice served with fresh durian and coconut milk. Some people would have it with brown sugar syrup, but I had mine with 100% pure maple syrup... luxury!

Durian has a big family, and different species have different colour, texture and taste. You can see that even the shell is different, if you are a durian expert (I am not!!). Light yellow colour durian (in the photo) tasted sweeter than the other one. Or... maybe I should say it carries no liquor-like bitter taste that some durians have.

Recipe for the glutinous rice layer as follows (updated on 4 Dec 2009):

Ingredients (10-12 pcs):

1 cup glutinous rice, soaked for 3-4 hours

¾ cup water

¼ cup coconut milk

Pinch of salt

Directions:

1. Drain the glutinous rice. Bring together rice, water and salt in a baking pan.
2. Steam glutinous rice in a preheated steamer, over medium heat for about 15 minutes.
3. Add in coconut milk and gently stir with a spatula to mix. Continue to steam for another 10 minutes.
4. Turn the heat off, and leave the steamed glutinous rice in the steamer for 5 minutes or so.
5. Set aside to cool. Then, shape into desired shape and top with durian or other fruits like mango and peach.
6. Note: If stronger coconut taste is desired, adjust the ratio of coconut milk and water.