Thai cuisine · Desserts & Sweets

Khao Niao Turian

Coconut sticky rice with creamy durian flesh and a salted coconut cream that cuts the sweetness.

Ingredients · for 4 servings

• 250 g sticky rice (Thai sticky rice)
• 400 ml coconut milk
• 400 g durian flesh (frozen, or ripe mango as a substitute)
• 100 g palm sugar
• 1 tsp salt
• 2 pandan leaves
• 1 tbsp rice flour
• 2 tbsp sesame seeds

Instructions

1. Wash the sticky rice several times, soak overnight, drain and steam with the pandan leaves over boiling water for 25 min. until the grains are translucent.
2. Warm 250 ml coconut milk with the palm sugar and 1/2 tsp salt over low heat for 3 min. until the sugar has dissolved, then pour over the hot rice.
3. Let the rice rest, covered, for 20 min., turning it gently once, until it has fully absorbed the coconut milk and holds together glossily.
4. For the coconut cream, mix the remaining coconut milk with the rest of the salt and the rice flour and simmer, stirring, for 3–4 min. until it thickens slightly.
5. Remove the thawed durian flesh from the pit and divide into thumb-thick wedges – it should be buttery-soft but still hold its shape.
6. Place the lukewarm sticky rice in bowls, lay the durian wedges beside it, pour over the salted coconut cream and serve sprinkled with sesame seeds.