Durian lovers,
this one's for you! As much as I enjoy eating durian fresh from the spiky husk,
there's something special about creamy durian desserts. Have you tried Pengat
Durian or Serawa Durian? Wondering what sets them apart? 
Pengat Durian
is a rich, sweet durian porridge made with durian flesh, coconut milk, palm or
white sugar (or both), and scented with pandan leaves. When this thick, gooey
porridge is served with steamed glutinous rice, it's called Serawa Durian - a
delicious duo that’s hard to resist. Anytime I spot these on a menu, I order
them without hesitation, like the one below from a Malay restaurant (KUIH LOMPANG & KUIH KASWI). 
Both are
indulgent treats that are surprisingly easy to make.
Pengat Durian
(Sweet Durian Porridge)
Ingredients (adjust
to taste)
Durian pieces
Thick coconut
milk
Palm sugar (I
prefer palm sugar alone, but you can mix with white sugar)
Pandan leaves
A pinch of salt
(optional)
Method
Combine all
ingredients in a pot.
Simmer over low
heat, stirring gently.
Once the durian
flesh softens and separates from the seeds, and the porridge becomes thick and
creamy, remove from heat.
Serawa Durian
(Steamed Glutinous Rice with Sweet Durian Porridge)
Ingredients
(adjust to taste)
Glutinous rice
(soak overnight and rinse)
Pandan leaves
Method
Steam glutinous
rice until soft, or to your preferred texture. Recipe available at - MANGO STICK/RICE.
Serve with
Pengat Durian.
Note:
You can also steam the glutinous rice with coconut milk for extra
richness.
(Ms. Nava, a Zen entrepreneur in her 60s,
founded Nava's Zen at 58. A former lecturer with over 22 years in Curtin
University’s Degree Twinning Program and holding culinary credentials, she
shares her Zen cuisine, promoting mindful eating that nourishes the breath,
body, mind, and soul).
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