Recipe Ingredient
- (A):
- 200g durian flesh
- 300ml thin coconut milk
- (B):
- 200g glutinous rice, washed and soaked for several hours
- 1/2 tsp salt
- (C):
- 50g big pearl sago
- (D):
- 200g palm sugar (gula Melaka), chopped coarsely
- 75g castor sugar
- 200ml water
- 2 screwpine leaves, knotted
- Thickening (combine):
- 1 tbsp cornflour
- 1 tbsp water
Instructions
- 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.
