At home, it is easiest to dip bread into the sweet durian gravy. - credit: PKam
My late grandmother Habibah was an amazing cook and I still have fond memories of enjoying the kuah durian (sweet durian gravy) that she made, served together with string hoppers resembling a nest of noodles which my mother bought from the neighbourhood Indian uncle who sold them from his motorbike.
The more common accompaniment to this soupy durian dessert would be the white kopitiam bread or steamed glutinuous rice. Sometimes, it is eaten with serabai (a kind of fermented rice cake) or roti jala. Kuah durian can also be a base for another Malay dessert – Puteri Mandi.
Kuah durian made in a Negri Sembilan household usually has a thick consistency and is often bold, fragrant and creamy brown in colour. Proper aged coconut from our kampung is used to obtain creamy santan (coconut milk), along with other fresh ingredients such as pandan leaves, durian and palm sugar.
Gulo Anau – a type of palm sugar typically found in Negri Sembilan – lends its unique fragrance to my family’s version of kuah durian. If you are fortunate enough to get hold of some from Kuala Pilah, its colour and deep molasses-like flavour is scintillating, a flavour that can only come from the terroir and mastery of its preparation. ― Contributed by Atok, Mummy and Alleena AbdullahKUAH DURIAN (SWEET DURIAN GRAVY)Ingredients4 litres santan from 2 old and mature coconuts
Kampung durian (10 seeds)
3 palm sugar discs of gula anau (about 500g)
1 cup white sugar
1 cup dark brown sugar
5 pandan leaves
1 tsp fine salt Method1. Put all the ingredients together in large pot and cook over medium heat, stirring regularly.
2. The durian flesh will eventually separate from the seed and disintegrate in the cooking process. Remove the seeds from the gravy.
3. Add sugar according to the sweetness that you prefer.
4. Turn off the stove once the durian gravy is cooked and slightly thickened. A well-cooked kuah durian will taste better and last longer.
5. When the sweet soup cools down, you can eat this immediately or store in the freezer to be eaten later.
At home, it is easiest to dip bread into the sweet durian gravy. - credit: PKam
Kuah Durian from Negeri Sebilan is often bold, fragrant and creamy brown in colour. - credit: PKam
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Change it up and enjoy kuah durian with a rice cracker. - credit: PKam
Kuah durian is often eaten with pulut (glutinous rice). - credit: PKam
