200g glutinous rice, washed and soaked for several hours
1/2 tsp salt
50g big pearl sago
200g palm sugar (gula Melaka), chopped coarsely
75g castor sugar
2 screwpine leaves, knotted
1 tbsp cornflour
1 tbsp water
SOAK sago for 20 minutes. Drain. Bring a pot of water to a boil. Add sago and cook for 10 to 15 minutes. Leave sago in the hot water for a further 20 minutes. Dish out into a basin of cold water then strain and set aside.
Steam glutinous rice in a steamer for 30 minutes. After every 10 minutes, sprinkle with water and continue to steam until the rice is cooked. Dish out into a mixing bowl. Add salt.
Combine durian and thin coconut milk in a saucepan. Turn off the heat as soon as it comes to a boil.
To cook syrup, combine ingredients (D) in a saucepot. Bring to a low boil to dissolve palm sugar and sugar. Strain syrup into durian coconut milk mixture. Gradually add thickening. Stir in sago.
Put one to two scoops of glutinous rice into individual serving bowls. Pour some durian, sago and coconut milk over the rice and serve immediately as a dessert.