Durian Kueh Sarlat

ShareFood Writer

Kueh Sarlat goes by many names depending on the community you are in, such as Kueh Salat, Kuih Muka, Seri Muka, Gading Galoh, Kueh Serikaya, etc. But no matter what you call it by, the two-layer dessert of glutinous rice and custard just as beloved and enjoyed by all. Kaya Kueh Sarlat (hyperlink) is one of the more common variations but today, we will be showing you the anonymous but popular home cook Bull Bull’s Durian Kueh Sarlat recipe for a special twist!

Durian Kueh Salat or Kuih Seri Muka Durian

Durian Kueh Sarlat

Made with fresh durian pulp, you can be sure that this dessert is no cheap knock off. In fact, Bull Bull’s recipe is adapted from another famous home cook Alan Goh, hence you can be sure that this is one of the best Nonya Kueh Sarlat recipes you can find! Fresh and colourful from the blue pea flowers, this kueh is a beautiful and delicious snack for tea-time or parties. 

Durian kueh sarlat or kuih seri muka durian

Perfect for parties or family gatherings!

Here are the ingredients you need for the glutinous rice layer: glutinous rice, thick coconut milk, pandan leaves, salt, and blue butterfly pea flower.

Here are the ingredients you need for the durian custard layer: eggs, thick coconut milk, fine granulated sugar, fresh durian pulp, corn starch, plain flour, tapioca flour, and pandan leaves.

The first step is to prepare the glutinous rice layer. 

Boil 200ml of water in a small pot and add the blue butterfly pea flowers. Give it a good stir and let it simmer for five minutes with the lid on.

Boiling blue butterfly pea flower and stirring with a wooden spatula

Give a good stir and simmer for 5 minutes

Next, separate the glutinous rice into two bowls: a small bowl containing 1/3 portion of the rice and a bigger bowl containing 2/3 portion of the rice. Pour the strained blue butterfly pea flower water into the small bowl until the rice is submerged.

Pouring blue blutterfly pea flower water into glutinous rice

Add enough butterfly pea flower water to submerge the rice

Add enough water to fully submerge the white rice in the bigger bowl. Let the glutinous rice soak overnight or for a minimum of eight hours. #Tip: the long soaking time helps to get rice of the excess starch in the rice so that it will be softer after cooking.

Pouring water to soak glutinous rice

Add enough water to submerge the glutinous rice

Soaked white and blue glutinous rice

Soaked white and blue glutinous rice

All the actual cooking starts on the second day after the long soaking. 

Drain the water from the two bowls of rice. 

Draining white glutinous rice with a metal sieve

Drain the soak white rice

Draining the soaked blue glutinous rice with metal sieve

Drain the soaked blue rice

Add some salt to the thick coconut milk and mix well. Then add 2/3 of the thick coconut milk to the bigger bowl of white rice and the remaining 1/3 to the blue rice.

Adding thick coconut milk to white glutinous rice

Add 2/3 of the salted thick coconut milk to the white glutinous rice

Adding thick coconut milk to blue glutinous rice

Add the remainder to the blue glutinous rice

Place 2 folded pandan leaves into each bowl and mix well. Ensure that the pandan leaves are stuffed in between the rice grains so that the fragrance of the leaves will penetrate the rice.

Stuffing pandan leaves into white rice and thick coconut milk

Stuff the pandan leaves into the rice and mix well

Stuffing pandan leaves into blue rice and thick coconut milk

Stuff two pandan leaves into blue rice and mix well

Prepare a steamer and place the bowls into it. Steam the rice for 20 minutes then remove the bowls and set aside. #Tip: remove the pandan leaves and stir to fluff up the rice while still hot so they will be easier to press into the baking tin later.

White and blue glutinous rice steaming in a steamer

Steam the rice for 20 minutes

The next step is to prepare the durian custard layer. 

Remove the durian flesh from the seed using a small knife to help remove. Then add the thick coconut milk and blend until smooth with a hand or normal blender. 

Scrapping durian flesh from durian seed with a small yellow knife

Use a small knife to remove the durian flesh

Adding thick coconut milk to durian pulp

Add thick coconut milk to durian pulp

Blending durian pulp and thick coconut milk with hand blender

Blend until smooth

Once the durian custard mixture is smooth, add the eggs and the rest of the dry ingredients. Whisk the ingredients together until smooth, then set the bowl aside.

Durian custard ingredients in bowl

Add the rest of the custard ingredients

Whisking durian custard batter

Whisk until smooth then set aside

To assemble the kueh, line a 7-inch square baking tin with baking paper. Add both glutinous rice and compress them flat with a back of a spoon. #Tip: mix the white and blue rice up in chunks so that the colours will show up better in your kueh.

Mixing blue and white rice in baking tin

Mix the white and blue rice in a baking tin

Compressing rice into baking tin with a spoon

Press the rice flat with the back of a spoon

Before adding the durian custard, we need to thicken it. Place the bowl of durian custard over a saucepan of boiling water. Add pandan leaves and whisk the durian custard until it has thickened. The temperature of the mixture should hover around 65 to 70 degrees when this happens. Remove and discard the pandan leaves.

Whisking durian custard batter over boiling water

Add pandan leaves and whisk custard over boiling water until it thickens

Pour the durian custard over the rice layer and spread it out evenly with the back of a spoon. Set the baking tin in a steamer and steam on low flame for 30 minutes or until is has set.

Pouring durian custard over white and blue rice layer

Pour the durian custard over the white and blue rice

Steam the durian kueh sarlat

Steam the durian kueh sarlat for 30 minutes

Let the kueh sarlat cool for at least eight hours to overnight and serve!

Durian Kueh Salat or Kuih Seri Muka Durian

Enjoy your fresh Durian Kueh Sarlat!

Get the recipe below!

Durian Kueh Sarlat

Servings 10 people

Prep Time 2 days

Cook Time 75 minutes

Ingredients

Glutinous rice layer

  • 300g glutinous ricerinsed
  • 200ml thick coconut milk
  • 4pcs pandan leaves
  • 1tsp salt
  • 45pcs blue butterfly pea flower

Durian custard layer

  • 3 medium eggs
  • 150g thick coconut milk
  • 120g fine granulated sugar
  • 200g fresh durian pulp
  • 10g corn starch
  • 25g plain flour
  • 10g tapioca flour
  • 3 pandan leavesshredded and folded lengthwise

Instructions

Day 1, Step 1: Prepare glutinous rice

  1. In a saucepan, boil 200ml water. Add in blue pea flowers and allow it to simmer for 5 mins with lid on. Turn off the flame, let it steep for 15 mins. Let cool.
  2. Rinse the glutinous rice to remove impurities until water is clear.
  3. Separate the glutinous rice into 1/3 and 2/3 portion. In the bowl with 2/3 portion, pour in water till the rice is fully submerged. In another bowl with 1/3 portion, pour in the blue pea water until the rice is fully submerged too. Let it soak overnight.

Day 2, Step 2: Prepare the glutinous rice

  1. Drain the soaked glutinous rice. Crush the pandan leaves slightly and stuff them between the rice grains. Add salt to fresh coconut milk, mix well.
  2. Divide the coconut milk into 1/3 and 2/3 portions. Mix the 2/3 portion coconut into the white rice and 1/3 portion to the blue rice. Stir and mix well.
  3. Steam the rice with high heat for 20 mins.

Step 3: Prepare the Durian custard batter

  1. In a food blender, blend thick coconut milk with durian pulp until smooth. There should not be any obvious fibres left, for a silky concoction to be made later.
  2. In a mixing bowl, beat the eggs to break the yolks before adding all the other custard ingredients and mix well. Set the bowl aside

Step 4: Place the steamed glutinous rice in the baking tray

  1. Grease the 7” baking tin.
  2. Portion the glutinous rice and place them in the tin. Press and compact it.

Step 5: Thicken the Durian custard batter, pour it on the rice and steam to set.

  1. Place the mixing bowl over a water bath and stir continuously until the mixture begins to thicken. The temperature of the mixture should hover around 65 to 70 degrees when this happens. Remove and discard the pandan leaves.
  2. Pour the thickened custard over the compressed glutinous rice layer in the steaming tin and steam on low flame for 30 minutes, until the custard layer sets.

Day 3, Step 6: Let cool before serving

  1. Leave the kueh to cool overnight or at least 8 hours before serving.

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