Pengat Durian is also known as Serawa Durian in other parts of the country.
We were lucky that we got the Red Prawn Durian at the market the morning of the shoot, so it resulted in that lovely rich flavour and thick, creamy texture. What I like about this recipe is that we cook the durian pieces whole, seed and all, and when we scoop up the durian the flesh closest to the seeds is still intact. The merging of the natural durian flavour and the palm sugar-infused pulp is nothing short of heaven. We hope you’ll enjoy this dish.
For variation, here’s a recipe of another version of the Pengat Pisang Durian.
- 10 pieces durian
- 1/3 cup palm sugar
- 1/3 cup granulated sugar
- 3 pandan leaves
- 2 cups water
- 1 cup coconut milk
- salt to taste
- steamed glutinous rice
- Chop up palm sugar.
- Knot and shred pandan leaves.
- Place all ingredients into pot and bring to the boil.
- Turn heat down to a simmer, stirring occasionally to keep coconut milk from separating.
- When thickened after about 20 minutes, serve with glutinous rice.