BUBUR DURIAN

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BUBUR DURIAN

Bubur Durian is the southern cousin of Thai sticky rice with Durian. It’s essentially a sweet durian mush (called “porridge”) poured over sticky rice. Pulut is the Malay word for glutinous sticky rice, and to make this recipe you can use the same sticky rice as in the Thai dish, Khao Niaow Thurian. Durian porridge can also be poured over the gorgeously colored black/purple rice called pulut hitam.

This recipe uses Pandan, a thin green leaf commonly used throughout Asia to flavor anything from cakes and pastries to chicken. When used in light colored foods, like pancakes or rolls, it lends an eerily green color that would be only appropriate on St. Patrick’s Day. You can find pre-packaged Pandan paste in your local Asian food store.

Ingredients: 
Recipe from http://umidishes.blogspot.com

• 8-10 durian seeds
• 6 cups coconut milk
• 1 1/2 cups sugar
• 1 tsp salt
• 2 tbs. corn starch (mix with a bit of santan/water)
• 1 pandan leaf

1) Pour the coconut milk into a pot
2) Add in the sugar and durian.
3) Add in the salt and pandan leaf
4) Keep stirring until the porridge boils and some of the flesh of durians have fallen off.
5) Add the corn starch if you want it thicker.
6) Stir until it boils once more and remove from stove.
7) Pour over sticky rice and serve