Coconut Sticky Rice with Fresh Durian

Coconut Sticky Rice with Fresh Durian is a beloved Malaysian dessert that pairs fragrant pandan-scented glutinous rice cooked in coconut milk with the unmistakable creamy richness of fresh durian. The combination of salty-sweet sticky rice and custard-like fruit makes this a soul-warming treat during durian season, especially in Penang and across the southern states. Best enjoyed slightly warm so the salted coconut milk runs over the rice like silk.

Nutrition Facts

Per serving (estimated)

• 610 kcalCalories
• 28 gFat
• 18 gSaturated Fat
• 82 gCarbs
• 5 gFiber
• 14 gSugar
• 10 gProtein
• 190 mgSodium
• 690 mgPotassium
• 60 mgCalcium
• 3 mgIron
• 22 mgVitamin C
• 12 mcgVitamin A

Ingredients

For the coconut sticky rice

• 2 cups (400 g) glutinous (sweet) rice
• 2 1/2 cups (600 ml) water, for steaming
• 1 cup (240 ml) thick coconut milk
• 2 pandan leaves, knotted
• 1/2 tsp fine sea salt
• 3 tbsp (40 g) palm sugar, finely chopped
• 1 tbsp (15 ml) neutral coconut oil

For the salted coconut sauce

• 1 cup (240 ml) coconut milk
• 1/4 tsp fine sea salt
• 1 pandan leaf, knotted
• 1 tsp (4 g) sugar

For serving

• 1 whole ripe durian (about 1.2 kg), shelled and deseeded
• 1 tbsp toasted white sesame seeds
• 1 tbsp desiccated coconut, lightly toasted
• Pinch of flaky sea salt

Directions

1. Rinse the glutinous rice in cold water 3 to 4 times until the water runs clear, then soak in plenty of cold water for at least 4 hours or overnight; drain well.
2. Place the drained rice in a bamboo steamer lined with cheesecloth or banana leaf, scatter the knotted pandan leaves over the top, and steam over rapidly boiling water for 25 minutes, until the grains are tender and slightly translucent.
3. Meanwhile, in a heavy saucepan combine 1 cup coconut milk, palm sugar, salt, and the coconut oil; bring to a gentle simmer over medium-low heat, stirring until the sugar dissolves.
4. Tip the hot steamed rice into the coconut milk mixture, stir gently to coat every grain, cover, and cook on the lowest heat for 8 to 10 minutes so the rice absorbs the sauce and turns glossy.
5. While the rice finishes, prepare the salted coconut sauce: combine 1 cup coconut milk, 1/4 tsp salt, sugar, and 1 pandan leaf in a small saucepan and warm over low heat for 5 minutes; do not let it boil or it will separate.
6. Crack open the durian, remove the large seeds, and tear the creamy yellow flesh into bite-sized pieces; keep at room temperature if serving within the hour to preserve aroma.
7. Mound a generous scoop of warm coconut sticky rice onto each plate, spoon 2 to 3 tablespoons of the salted coconut sauce over the top, and arrange a heap of fresh durian alongside.
8. Finish with a sprinkle of toasted sesame seeds, desiccated coconut, and a tiny pinch of flaky sea salt, then serve immediately while the rice is still warm and the durian is at peak fragrance.

Cook’s Notes

• Choose a premium Musang King or D24 durian for the creamiest, least fibrous flesh; the rice should be only lightly sweet so it balances the fruit's intensity.
• If fresh durian is unavailable, use frozen durian pulp thawed to room temperature, though the aroma will be slightly muted compared to a freshly cracked fruit.
• Do not let the salted coconut sauce boil or it will split and turn oily; keep it on the gentlest simmer and whisk once before pouring.
• For extra richness, stir a tablespoon of condensed milk into the finished rice just before plating, or swap half the steaming water for thin coconut milk.

More Malaysia Recipes You’ll Love

Craving more flavors from Malaysia? Try these traditional recipes:

• Malaysian Coconut Rice with Sambal and Crispy Anchovies
• Char Kway Teow Stir-Fried Flat Noodles
• Malaysian Curry Laksa Noodle Soup with Coconut and Prawns

You might also like

Asian

Malaysian Pandan Coconut Sticky Rice Custard Cake

Desserts

Malaysian ABC Shaved Ice with Palm Sugar and Coconut Milk

Asian

Penang Herbal Pork Bone Soup

Asian

Malaysian Pulled Tea