Tuesday, January 20, 2009

Durian Custard Sticky Rice

This is a thai dessert. Tu said he ate this when he was in Vietnam....a long long time ago. Well, he didn't know what this was called. He just remember it have durian custard and sticky rice. So I did some research but none with durian. So here I created this and it tastes pretty good. Very similar to the egg custard sticky rice. I think the thai name for this is kueh sarlat.


Rice Layer
1 1/2 cup glutinous rice (soak in water for at least 5 hours)
200 ml coconut milk
2 tbsp sugar
1/2 tsp salt

Durian Custard Layer
3 eggs
4 tbsp flour + 4 tbsp rice flour
350ml coconut milk
140g castor sugar
1/2 cup durian pulp (as much as you like)
1/4 tsp salt

1. Drain rice and steam for 20 minutes. Sprinkle some water on the rice to prevent it from drying up.
2. Remove from heat, fluff up the rice and pour in the coconut milk, sugar, and salt mixture . Mix well. Pour into pan and steam for a further 15 minutes or till cooked.
3. Press cooked glutinous rice firmly.
4. While the steaming the rice, work on the durian custard. Mix the 2 flours and add them to lightly beaten eggs. Strain mixture.
5. Combine coconut milk, durian, salt and sugar and blend until smooth. Cook over low heat till sugar dissolved. Stir in the egg mixture and cook till slightly thicken. Another way is to combine and put it in the microwave and 1 minute at a time until slightly thicken.
6. Pour this slightly thickened egg custard over the steamed glutinous rice and steam for 15 - 20 minutes.
7. Cut kueh into serving slices when cool and serve with sweet coconut milk.


Anonymous said...

How many do I need to fill in the cup measurement instead 350ML and 140g?

Kristy said...

140g of sugar equal 3/4 cup. As for the 350 ml coconut milk it roughly equal 1 3/4 cup. Usually 1 can of coconut milk is 400 ml. so take 1/4 of the milk out then it equal 350 ml.