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

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.

Difficulty: Medium

Preparation: 30 min
Cook: 40 min
Clean up: 10 min

Steps: 5 steps
16 Ingredients

Difficulty: Medium
Steps: 5 steps
16 Ingredients

Preparation: 30 min
Cook: 40 min
Clean up: 10 min

Instructions

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.

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.

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.

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.

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.

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Name: Decadent Creamy Durian Kueh Salat
Prep time: P0Y0M0D0H30M0S
Cook time: P0Y0M0D0H40M0S
Total time: P0Y0M0D1H10M0S
Yield: Yields 20-24 pieces
Cuisine: Asian
Ingredients: 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