Durian Glutinous Rice (Pulut) Recipe

If you love durian and you love the coconut pulut behind mango sticky rice, this durian glutinous rice recipe brings the two together into one gloriously rich Southeast Asian dessert. Warm, coconut-scented glutinous rice topped with cool, custardy durian is comfort food at its finest — sweet, creamy and deeply satisfying. It is also surprisingly easy to make at home with just a handful of pantry ingredients.

Below you will find the full ingredient list, a clear step-by-step method, and a few tips to nail the texture. This makes a generous dessert for about four people.

Why this dessert works

Glutinous rice cooked in coconut milk is soft, chewy and mildly sweet — a perfect neutral, starchy base. Durian’s rich, creamy flesh sits on top like a natural custard, and the salted coconut sauce ties the two together with a savoury edge that keeps it from being sickly. It is the same principle as mango sticky rice, upgraded with the King of Fruits.

Ingredients

For the glutinous rice

• 250g glutinous rice (soaked at least 4 hours or overnight)
• 200ml coconut milk
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 2 pandan leaves, knotted (optional, for fragrance)

For the coconut sauce

• 150ml coconut milk
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 teaspoon cornflour mixed with 1 tablespoon water (optional, to thicken)

To serve

• Ripe durian flesh, about 200–300g, seeds removed
• Toasted sesame seeds or mung beans (optional, for garnish)

Method

1. Soak the rice. Rinse the glutinous rice, then soak it in water for at least 4 hours or overnight. Drain well before cooking.
2. Steam the rice. Line a steamer with cloth or parchment, spread the drained rice evenly, tuck in the pandan leaves, and steam over medium-high heat for about 20–25 minutes until tender and translucent.
3. Make the coconut base. While the rice steams, gently warm the first measure of coconut milk with the sugar and salt until the sugar dissolves. Do not boil.
4. Combine. Transfer the hot steamed rice to a bowl, pour over the warm sweetened coconut milk, stir gently, then cover and rest for 15–20 minutes so the rice absorbs it and turns glossy.
5. Make the sauce. Warm the second measure of coconut milk with sugar and salt. For a thicker sauce, stir in the cornflour slurry and heat until it just thickens. Set aside.
6. Assemble. Spoon the warm coconut rice into bowls, top generously with ripe durian flesh, and drizzle over the coconut sauce.
7. Garnish and serve. Finish with a sprinkle of toasted sesame seeds or mung beans if you like, and serve while the rice is still warm and the durian cool.

Tips for the best durian glutinous rice

• Soak properly. Under-soaked rice steams unevenly and stays hard in the centre. Overnight is ideal.
• Keep the coconut milk from boiling. Boiling can make it split and greasy; gentle warming keeps it smooth.
• Use ripe, creamy durian. The riper the durian, the more it behaves like a custard against the warm rice.
• Balance the salt. That pinch of salt in the sauce is what makes the dessert taste complete, so don’t skip it.

Which durian to use

A creamy, sweet durian melts beautifully into warm rice, so a variety like XO D24 or Golden Phoenix is a great pick. If you prefer a bolder, bittersweet contrast against the sweet coconut rice, go for Mao Shan Wang. Browse the full durian catalog to choose your grade, and if you’d rather skip the prep, we deliver freshly dehusked flesh ready to spoon straight on top.

Make-ahead and storage

You can steam the glutinous rice and mix in the coconut base a few hours ahead. Keep it covered at room temperature if you are serving the same day, as refrigeration firms up glutinous rice and makes it hard. If you do refrigerate leftovers, steam or microwave the rice briefly to soften it again before serving, and add the durian fresh rather than storing it mixed in. The coconut sauce keeps in the fridge for a day or two; warm it gently before use.

Easy variations

• Blue rice: steep a few dried butterfly pea flowers in the soaking water for a striking blue pulut, a nod to nyonya kueh.
• Extra coconut: stir a spoon of coconut cream through the finished rice for a richer result.
• Less sugar: if your durian is very sweet, cut the sugar in the rice so the dessert stays balanced.
• Warm-and-cold contrast: chill the durian while the rice stays warm for a lovely temperature play.

A quick note

This is a rich, sweet dessert with coconut milk and glutinous rice, so enjoy it as a treat. This isn’t medical advice — if you have specific dietary needs, please check with a professional.

Frequently asked questions

Ready to cook this at home? Skip the messy prep — message us on WhatsApp and we’ll deliver freshly dehusked durian islandwide. Start at our durian delivery page and pick your grade.