Serawa Durian – Coconut and Durian Dessert

Maya

Serawa Durian - Coconut and Durian Dessert

It’s Wednesday people! Technically 3/4th of Wednesday is already gone and we are gonna be ushering Thursday in like 6 hours. However I am living a life as if I am in New York timezone, where Wednesday is about to begin (Thank you Forex market). I have been working like crazy through out last week and the previous weekend wasn’t enough for me to recuperate. I am so looking forward to the upcoming weekend! Yes, it is only Wednesday but I am already dreaming of a rosy weekend.  By the way, remember the orders I had? I had big dreams of taking a lot of pictures of those orders and sharing it with you guys but things didnt work out as planned. I was on my toes from 4.30 am till afternoon and I still couldn’t snap a single picture. Bummer.

Have you noticed that there are certain food that you would always end up eating  with a group of people most of the time? I mean who eats a birthday cake all alone? If you are one of those few people who always eat a birthday cake, all alone, that is just so sad. Please invite me on your next birthday. I shall have your birthday cake with you. 🙂

So yah, other social food would be:

  • Crabs (No 1 should eat crabs alone. No 1)
  • Chocolate/cheese fondue (I don’t mind having all the cheese to myself, but eating with family and friends is just too much fun)
  • Steamboat/bbq (Start a fire on your own and then eat on your own too? Not normal)
  • Durians (Someone else should at least be there to throw the skins!)

Serawa Durian - Coconut and Durian Dessert

The Durian is regarded as the “King of Fruits” in Southeast Asia. Durians are generally distinctive. You either love or hate it. Growing on trees in moist, tropical climates throughout Southeast Asia, durians have a limited season and an extremely short shelf life. BBC news said that “The Durian is a fruit that generates extreme reactions”. I completely understand that statement. I have a niece who hates it to the core and on the other hand, my mother loves it like CRAZY. It’s the pungent smell that many people object to, while others laud the taste. I personally enjoy a good durian. A good durian is creamy, rich and would generally be sweet with a slight bitterness to it.

Besides eating durian on its own, durians are often use in desserts too. Durian pancakes, durian mousse, durian crepes and the list just goes on and on. Durian cakes are huge in Singapore. It is also more expensive than other flavored cakes.

A very popular dessert made from durians would be Serawa Durian – Coconut and Durian Dessert . It is made from fresh durian puree, coconut milk and palm sugar or white sugar. It is a really delicious dessert and is often served with glutinous rice, pretty similar to the Thai’s coconut sticky rice.

Serawa Durian - Coconut and Durian Dessert

Durians bring back fond memories. My late dad was a huge fan of durians and he used to bring back these in a sack and we happily gorged on this while he would crack open the durians. Such fond memories. I miss you dad. ♥

Love it or loathe it, the durian is the undisputed king of fruits. If you hate them, you are free to use a nose peg while I am enjoying these.

 

Serawa Durian - Coconut and Durian Dessert
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
For the Glutinous Rice
  • 1 cup of glutinous rice - wash and drained
  • 0.5 cup of thick coconut milk
  • ⅔ cup of hot water
  • ¼ tsp salt
  • two pandan leaves (screwpine leaves)
For the Serawa Durian
  • 500 g durian flesh (The more durians you use, the yummier it would be)
  • 300 ml thick coconut milk/cream
  • 350-450 ml water (see notes)
  • ¾ cup brown sugar (More if your durian is not sweet)
  • 2-3 tbsp of white sugar (optional)
  • 1-2 pandan leaves
  • a good pinch of salt
Instructions
For the Glutinuous Rice
  1. Place all the ingredients in a rice cooker and cook like normal rice OR
  2. Place all the ingredients in a steamer and steam for about 15-20 minutes.
For the Serawa Durian
  1. Add all the above in a pot and cook on low heat, stirring often.
  2. Once it bowls, the dessert is ready. It would take about 15 minutes.
To serve:
  1. In a bowl add a few tablespoons of the cooked glutinous rice and pour the serawa durian over it.
  2. Can be serve hot or at room temperature.
Notes
- Cooking the glutinous rice in a steamer gives it a better texture.
- The amount of water used in the kuah serawa would also depend on the amount of durians used. Start with 350 ml and add more water if the kuah serawa is too thick. The kuah serawa should be of a pour-able consistency, like a pancake batter.

 

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