Ingredients

  • Yields 20-24 pieces
  • rice layer (blue):

    70 g glutinous rice 

  • 30 dried butterfly pea flowers 

  • 150 ml water 

  • 2 pandan leaves

     

  • rice layer (white):

    120 g glutinous rice 

  • 200 ml water 

  • 2 pandan leaves 

  • 120 ml thick coconut mik 

  • 70 ml water 

  • ½ tsp salt

     

  • durian layer:

    200 g fresh durian pulp 

  • 60 g fine sugar 

  • 150 ml coconut milk

  • 15 g cornflour  

  • 15 g plain flour  

  • 2 eggs

Decadent Creamy Durian Kueh Salat
Recipe Courtesy of
Asian Food Network

Decadent Creamy Durian Kueh Salat

Durian season calls for decadent, creamy durian desserts made with the soft, ripe yellow pulp. Combining durian, butterfly pea flowers and glutinous rice, this kueh’s powerful fragrance and striking colours, are sure to wow on your dining table.The natural sweetness and bitterness of durian compliments creamy coconut milk really well, giving this kueh a richer taste compared to other Nyonya desserts.
  • Medium
  • 30 min
  • 40 min
  • 10 min
  • 5 steps
  • 16 Ingredients
  • Medium
  • 5 steps
  • 16 Ingredients
  • 30 min
  • 40 min
  • 10 min

Instructions

  1. Prepare the butterfly pea flowers

    • Boil the water and steep the butterfly pea flowers for 5 minutes or until the water turns blue.
    • Allow to cool, then strain.
     Prepare the butterfly pea flowers


  2. Soak the glutinous rice

    • For blue -put the glutinous rice in a small bowl and pour the butterfly pea flower water over.
    • For white -add the glutinous rice and water into another bowl.
    • Leave both to soak for 8 hours or overnight in the refrigerator.


  3. Cook the rice

    • Drain both the blue and white glutinous rice well, and put them in separate, heatproof bowls.
    • Knot the pandan leaves and tuck 2 into each bowl.Mx the coconut milk, water and salt, then pour 70ml into the blue bowl and 120ml into the white bowl. The liquid should just come to the top of the rice -if it doesn’t top up with a bit of water.
    • Cover and steam for 20 minutes on high heat
    • Line a 5-inch square baking tin with baking paper (or banana leaf), leave the sides with overhang to easily lift out the kuih when done. Lightly grease the paper.
    • Once the rice is cooked, immediately fluff both up with chopsticks, then tip into the prepared tin and mix to distribute.
    • While still warm, use the back of an oiled spoon to press down and compact the rice into the tin.
    • Keep warm in the steamer (heat off) while making the durian custard.
    Cook the rice


  4. Make the durian mixture

    • Into a large mixing bowl, pass the durian pulp through a sieve to ensure a smooth mixture.
    • Add the sugar and flours and whisk well to combine.
    • Add the coconut milk and eggs and whisk until smooth.
    • Set the bowl over a large pot of boiling water, and whisk over low heat until the mixture becomes thick, coating the back a spoon.
    Make the durian mixture


  5. Start steaming

    • Pour the durian custard over the glutinous rice, and steam over low heat for 15-20 mins, or until set.


Plate and Serve!

Allow to cool for at least 2 hours before cutting.

Plate and Serve!

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Ingredients
  • Yields 20-24 pieces
  • rice layer (blue):

    70 g glutinous rice 

  • 30 dried butterfly pea flowers 

  • 150 ml water 

  • 2 pandan leaves

     

  • rice layer (white):

    120 g glutinous rice 

  • 200 ml water 

  • 2 pandan leaves 

  • 120 ml thick coconut mik 

  • 70 ml water 

  • ½ tsp salt

     

  • durian layer:

    200 g fresh durian pulp 

  • 60 g fine sugar 

  • 150 ml coconut milk

  • 15 g cornflour  

  • 15 g plain flour  

  • 2 eggs

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