Durian Dessert Recipe: Pengat Durian & Serawa Durian

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).