Ingredients

Serves 4-6

Durian Coconut Sauce:

• 1 packet of JNS frozen durian
• 1½ cups coconut milk (PRAOHOM)
• 50–75g palm sugar (adjust to taste) (MAESRI)
• 1/4 teaspoon fine salt

Sticky Rice:

• 1 cup white glutinous rice (ROYAL UMBRELLA)
• 2/3 cup coconut milk (PRAOHOM)
• 1/2 teaspoon fine salt
• 1/3 cup sugar

Directions

Rinse the glutinous rice in plenty of cold water, swishing vigorously, then drain. Repeat 4–5 times until the water is mostly clear. Soak the rice for at least 4 hours, or overnight for best texture. Drain thoroughly.

Steam over medium heat until tender and glossy, 20–25 minutes. While the rice steams, warm 2/3 cup coconut milk with 1/3 cup sugar and 1/2 teaspoon salt in a small saucepan over medium heat. Stir just until the sugar dissolves; do not reduce. Keep covered and warm until the rice is ready.

Transfer the cooked rice to a bowl. Immediately pour the warm coconut mixture over the rice. Gently fold to break up any clumps. Cover and let the rice absorb the liquid for at least 40 minutes. After 20 minutes, fold from bottom to top once more so the coconut mixture distributes evenly. Keep covered at room temperature until serving.

In a clean saucepan, combine 1½ cups coconut milk, 50–75 g palm sugar, and 1/4 teaspoon salt. Heat over medium, stirring, until the sugar fully dissolves and the mixture just reaches a boil; turn off the heat. Add the JNS durian pieces to the hot coconut milk, cover, and let steep ~20 minutes so the flavor infuses and the fruit stays intact.

Optional: If you prefer a longer shelf life, briefly bring the sauce back to a simmer after adding the durian, then cool. (Simmering softens the fruit more but makes the sauce keep a bit longer.)