Kuala Lumpur, El Sky News – For durian lovers, Durian Serawa is a must-try Malaysian dessert that perfectly combines the rich flavors of durian and creamy coconut milk. Simple to prepare at home with basic ingredients, this dessert offers an authentic taste of Malaysia while delighting the senses.
Ingredients
- 600 g ripe durian flesh (with seeds)
- 50 g green sago pearls
- 50 g red sago pearls
- 9 pandan leaves
- 80 ml thick coconut milk + 450 ml water (for thin coconut milk)
- 450 ml thick coconut milk (for the dessert sauce)
- 90 g palm sugar, brown sugar, or light brown sugar (adjust to taste)
- A pinch of salt
Instructions
- Cook the red sago: Boil with 3 pandan leaves until soft. Drain and soak in cold water. Repeat the same process with green sago.
- Prepare the durian sauce: In a pot, bring the thin coconut milk, 3 pandan leaves, and durian flesh to a gentle boil. Stir until the durian softens and separates from the seeds.
- Add sugar and thick coconut milk: Stir in the sugar and 450 ml of thick coconut milk along with a pinch of salt. Cook until the sauce thickens.
- Combine sago and sauce: Drain the sago and fold it into the durian sauce. Stir gently until everything is evenly mixed. Turn off the heat.
- Serve: Enjoy warm or chilled. It pairs perfectly with steamed glutinous rice, roti jala, or regular bread.
Tips & Variations
- Reduce sugar if the durian is naturally sweet.
- Warm servings provide a strong durian aroma, while chilled versions result in a thicker, richer sauce.
- Perfect as a family dessert, afternoon treat, or for special occasions.
Durian Serawa is a delightful blend of soft sago, creamy coconut milk, and flavorful durian, capturing the essence of traditional Malaysian dessert culture in every bite.
