Durian Srimuka

Seriously,  I have never make an ugly
surface kue before 😄😄😄😄
and I can say this is ugly.
Really need to remake again someday
because this is super delicious. 

Omg....For durian n kue lovers, you must try this!  This is one most delicious Durian Srimuka / durian kue salat i have ever eaten.  This is so so good!! So creamy and smooth. 

Im not gonna lie, i wish i had a bigger steamer and pan to make this kue to make it looks perfect!!! i was freak out when pouring the durian custard so full till the top of the pan. When steaming, the fire seems too big and top layer pops up too, i kind of doubt that this would fail...😄😄😄😄😄

After done, i just wait till morning to see how the kue actually would look like after set and so i waited for the moment. Top does not look as smooth as it should be, to cut and cutting this thick kue is another struggle for me too, i wish i had a bigger pan to make this kue seriously so as it wont be so thick. 

However i have no regrets of making this kue, it really is so delicious, i really love it!! I think we hardly seen this sold anywhere, I believe it is  due to the fresh durian meat ingredient used which is seasonal and also it would be probably too expensive for a sliced of kue. 

This recipe fresh durian used 300g. I almost forgot to mention that my whole house smell heavenly durian when making this kue.

If you find this kue is too big, you can reduce into half recipe. Good luck and happy Baking. 

Durian Serimuka

*Glutinous Rice Layer*

500 grams Glutinous Rice ( soak 2hours) 

300 ml Coconut Cream

300 ml Water

1 1/2 tsp Salt

3 Pandan Leaves, knotted

*Durian Custard Layer*

300g Fresh durian Meat

20g Tapioca starch ( custard powder/cornstarch)

70g Flour

5 Eggs, large

700 ml Coconut Milk 

250g Sugar

A Pinch Salt

Yellow food colouring  

Directions: 

Glutinous Rice Layer

* Soak glutinous rice with water for at least 1 ½ or 2 hours prior to using. Drain. 

* Prepare a 9-inch round or square cake pan and spray with cooking spray or line with plastic wrap.

* Mix coconut milk, water, salt and the rice. Pour it into cake pan, topped with the pandan knots. Steam for 30 minutes.

* After 30 minutes, fluff up the rice and remove pandan knots. Then, using a greased spatula, flatten the steamed rice. Make sure there are no holes/air bubbles and gaps in the rice, especially the sides. Steam for another 10 minutes.

 

*Durian Custard Layer*

* Combine all the ingredients into the blender, half coconut milk, just until all mix well.

* Transfer into a pot or pan,  pour all mixed ingredients in and cook in low fire,  in the half coconut milk, mix well. 

* just well combine about 1 minit or so, do not need to thicken the durian custard. 

* Pour durian custard into glutinous rice layer, give it a little tap (for air bubbles) and continue to steam for 40 minutes until cook. 

* Remove kuih seri muka from the steamer and allow to cool completely before cut.