Serawa Durian - Coconut and Durian Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
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
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.
- 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.
Recipe by Maya Kitchenette at