1. Wash the rice thoroughly, and soak in 700g of water for 24 hours. After being soaked, drain the excess water and steam for 20 minutes. Transfer cooked rice into a mixing bowl and set aside.
  2. For the Pulut, in a pot, bring coconut milk, water and salt to a boil, then pour into glutinous rice, mixing gradually until fully absorbed. Take note that you may not need to use all of the coconut milk mixture.
  3. Using your hands, shape the rice mixture (pulut) into small balls and set aside.
  4. For the durian gravy, in a saucepan, bring coconut milk, water, salt, grated gula melaka, sugar, pandan leaves and durian flesh to a boil. Once the mixture begins to boil, bring the heat down to low and let simmer for 10-15 minutes, stirring ever so often. At this point, the durian flesh should begin to melt into a gravy-like consistency, otherwise, using a fork, pull durian flesh out from its seeds.
  5. Remove from the pot and serve on the side with pulut.

recipe_step_pulut durian



  • 500 grams glutinous rice
  • 700 grams water
  • ½ cup coconut milk
  • 1 cup water
  • Salt


Durian Gravy:

  • 15 pieces’ durian, with seeds intact
  • 1 cup water
  • 2 cups coconut mlik
  • 2 tablespoons gula melaka (palm sugar)
  • 1 tablespoon sugar
  • 2 pandan leaves
  • ½ teaspoon salt