Two nights ago.. right after dinner we went out to hunt for durian.. we of cos ended up in Geylang area where one durian can easily cost us $40.. anyway long story short.. upon reaching there... the only kind they had was either the most expensive.. which is $38 per kg.. or $15 each.. so typical me who doesnt understand why someone wud wanna pay so much on durian (aka that someone is my super duper hb).. i told hb that we shud just take the $15 each and get 2 durians instead so that way i can take home if there is any leftover..
Our durians came short of our expectation.. it has nothing got to do with the sweetness.. its just that its not that "rich"?.. it tasted so much different than the one that we usually wud pay for.. i ended up taking home one of the durian and kept it in my freezer..
This morning when hb showed me the tuk tuk that he had fixed for Sonia.. (dont know why wud any airline wanna gv this as kids gift.. it took hb a solid hr to finish it).. i suddenly remembered the mango and durian sticky rice that we had while in bkk.. so without delay.. i decided to try my hand on serimuka durian for the 2nd time..
It came out perfect.. the texture .. the sweetness.. Ohhhh la laaa... i ate and i ate till i felt like vomitting muahaha.. i gave half to mom and dad and they gobbled em up right away.. one thing for sure.. i know now where my durian fetish comes fm hehe
500g glutinous rice - soak for an hr with 1 tsp of alkaline water (i didnt use alkaline water)
1 tsp salt
340ml light coconut milk
1 tsp sugar (i added)
1. Prepare the steamer. Combine glutinous rice, salt, sugar and coconut in a square or round cake pan. Mix well. Place the screwpine/pandan leaves on top of the rice and steam over rapidly boiling water for about 30–35 minutes or until cooked through.
2. Discard pandan leaves. Fluff up the rice, and then press rice firmly down with a banana leaf or aluminum foil until it is compact. Return it to the steamer.
300g durian flesh
6 eggs (abt 60g each)
60g flour (I added 10g more)
10g sago or corn flour (I used corn flour and added 10g more)
750ml thick coconut milk (i used KARA 350g and add 400ml water)
pinch of salt
a few drops of yellow colouring
Puree durian flesh with 100ml of coconut milk taken fm 750ml of coconut milk - set aside.
Stir eggs and sugar until well combined. Add in sifted flour and slowly add the coconut milk (650ml).
Add in puree durian and continue to stir.
Strain the batter to remove any lumps.
Cook it over low heat till slightly warm... stirring it occasionally so as to avoid any lumpy batter..
Scratch the surface of the steam rice lightly with a fork... press em again and prick with fork. Pour in the batter on top of the rice. Steam over medium heat for an hour or until set.
Set it aside to cool completely before cutting into serving pieces.