Made Durian Kuih Sarlat (Steamed Sticky Rice with Durian Custard) for my Valentine. This “kuih” is also known as “Durian Serimuka”. The slightly salty glutinous rice bottom complements the sweet durian topping. Here’s the RECIPE if you want to try it.

Recipe by Mama Ding

Total Time | 2 hr 10 mins

Prep Time | 40 mins + overnight soaking time

Cook Time | 1 hr 30 mins

Servings : 1 tray (20x20 cm/8x8 inch)

Ingredients

For the white rice layer ~

200 g glutinous rice/sticky rice
3 screwpine/pandan leaves
300 ml water (for soaking)
200 ml thick coconut milk
100 ml water
3/4 tsp salt or to taste
For the blue rice layer ~
150 g glutinous rice/sticky rice
300 ml blue pea flower extract (steep 60 fresh flowers or 30 dried flowers in 320 ml hot water for 10 mins then strain)
3 screwpine/pandan leaves
For the Durian custard ~
500 g fresh durian pulp
300 ml coconut milk
130 g sugar
40 g plain flour
40 g cornstarch
4 large eggs

Method

01 For the blue rice:

In a bowl, soak the glutinous rice with the cooled blue pea extract.

For the white rice:

In another bowl, soak the glutinous rice with 300 ml water.

Soak both for at least 8 hours or preferably overnight.

02 When ready, drain the blue and white soaked glutinous rice and place them in 2 separate heatproof bowls.

Cut the screwpine leaves into 3 cm length and place them into each bowl. Mix the 200 ml coconut milk, 100 ml water and salt. Stir to mix well.

Then pour 140 ml into the blue rice and 160 ml into the white bowl. The liquid should just cover the top of the rice. Top up with a bit of water if it doesn’t.

Prepare a steamer and when the water is at a rolling boil, place the 2 bowls of rice in the steamer to steam.

Steam on high heat for 20 mins.

Remove both bowls from the steamer and fluff up the rice with a fork/pair of chopsticks.

03 Line a 20x20 cm/8x8 inch square baking tin with parchment paper or banana leaves. Pour both the blue and white rice into the baking tin. Mix to create a marbled layer.

Use a plastic spatula and flatten the rice layer to compact it into the the tin.

Place the baking tin covered in the steamer with the heat off.

04 Prepare the Durian custard:

Pass the durian pulp through a sieve. Set aside.

In a large heatproof bowl, mix the durian pulp with sugar, plain flour and cornstarch. Mix well.

Add the coconut milk and eggs. Whisk until smooth.

Place the bowl over a simmering pot of water. Whisk over low heat until the mixture thickens and it coats the back of a spoon.

05 Remove the baking tin with the rice from the steamer.

Heat up the steamer. When the water boils, reduce heat to low.

Pour the Durian custard over the rice layer. Cover the top with aluminium foil.

Place the baking tin into the steamer and steam on low heat for 55 - 60 mins or until the custard layer sets.

Remove from the steamer when cooked and set aside to cool.

Notes

Adjust the sugar to the sweetness of the durian you are using.

Allow to cool for at least 2 hours before slicing.