Malaysian Durian Sticky Rice with Coconut Milk

Drain the soaked glutinous rice thoroughly. Place the rice in a steamer basket lined with parchment paper or a banana leaf. Steam over boiling water for 25-30 minutes, or until the rice is tender and translucent.

While the rice is steaming, prepare the coconut sauce. In a small saucepan, combine 1/2 cup of coconut milk, 1/4 teaspoon of salt, and 1 tablespoon of granulated sugar. Heat over medium-low heat for 3-5 minutes, stirring constantly until the sugar dissolves and the sauce is warm, but do not boil.

Once the rice is steamed, transfer it to a bowl. Pour half of the warm coconut sauce over the hot rice and gently mix until fully absorbed. Cover the bowl and let it sit for 10 minutes to allow the flavors to meld.

Prepare the durian topping. In another small saucepan, combine the remaining 1/2 cup of coconut milk and 1 tablespoon of granulated sugar. Heat over medium-low heat for 3-5 minutes, stirring until the sugar dissolves. Add the durian pulp and gently mash it into the warm coconut milk until well combined and slightly thickened.

To serve, scoop a portion of the warm sticky rice onto individual plates. Top with a generous spoonful of the warm durian coconut milk mixture. Garnish with toasted sesame seeds and serve immediately.