How to prepare this menu is really similar to Sticky Rice with Mango but it is only how to prepare the sticky rice part is same process. Durian is seasonal fruit, usually harvested in springs season. The smell of durians are very strong, I suggest to make sure that you put on the air-tight container.
Durians rich in many vitamins if you eat at correct amount. Too much always not good, they might cause dehydration. Every time I make this menu, it is always please my parents and bring back memories when we were in living in Thailand and we can always find durians everywhere but not in USA. In Virginia, I have to do special order to get the fresh durians that are not frozen. I prefer fresh but if you can't find fresh durians then frozen durians are also tasted fine as well. You can mostly find durians at Asian grocery stores.
Sticky rice or sweet rice which you can always find it at Asian grocery stores anywhere. In my hometown called "Khoa-Neow-Moon" that mixed with coconut milk, palm sugar, salt, and Pandan leaves. Pandan leaves always hard for me to find it since I live in the small town and if Asian grocery has it, it is always limited amount. If I find it at grocery store then I was lucky to find it on my grocery shopping day. If you live in a big city, I am sure you would find frozen pandas at Asian grocery stores. This pandan leaves have a great vitamin and also give the Thai dessert smell great like almost flavor of vanilla extract. If I don't have or can't find it, I will cut out this ingredient when I make Thai dessert or you can substitute with vanilla extract (optional), it won't change taste that much.
Menu Ingredients Serving for 6
There are 2 parts of ingredients which are sticky rice and Durian Sauce Ingredients.
Sticky Rice Ingredients
4 cups of Sweet Rice
2 cups of Water
1 and 1/2 cups of Coconut Milk
4 tablespoons of Palm Sugar
1/2 teaspoon of Salt
2 leaves of Pandan
Sticky Rice Preparation
In a large bowl, added sweet rice and water, mixed well and let it sit over night.
Rinsed the rice and put on a steam pot with wet cloth, let it steam for at least 20 minutes or until it cooked through.
In a small pot, added coconut milk, palm sugar, salt, and Pandan leaves into the pot at medium heat, stirred well and bring to boiling at least 3 - 5 minutes or until the coconut milk start to smell. Turn off stove.
In a large mixing bowl, added streamed rice and poured coconut sauce into the rice. Mixed well and set aside.
Coconut Durian Sauce Ingredients
2 pounds of Fresh Durian, separated seeds (cooked included seeds)
1 (8 oz.) can of Coconut Milk
4 tablespoons of Palm Sugar
1 teaspoon of Salt
3 leaves of Pandan
Coconut Durian Sauce Preparation
In a medium pot, added coconut milk, palm sugar, salt, and Pandan leaves, stirred well until boiled for 1 - 2 minutes.
Added durians with seeds and boiled for another 3 - 5 minutes or until durians look cooked.
Note: Toasted mung beans for garnish, using 2 tablespoons of Mung Beans
* Toasted mung beans in the oven at temperature of 350 Fahrenheit degrees for 8 to 12 minutes.
* On a plate, put sticky rice and pour durian sauce over the rice then garnished with toasted mung beans. Put fresh durian on the side and ready to serve on a table.
* I usually serving Sticky Rice with Coconut Durian Sauce with Thai Ice Tea, Chai Tea Latter, Thai Ice Tea, Coffee, or Teas. This menu is great for afternoon tea time or dinner dessert!
YouTube Channel: Pitsuda's Kitchen
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