If you love mango sticky rice, you’re going to adore its richer, more indulgent cousin. This durian sticky rice recipe pairs warm, fragrant coconut glutinous rice with cool, creamy durian — a Thai-style dessert that’s become a firm favourite in Singapore too.
The rice does most of the work; the durian just needs to be good. Here’s how to make soft, perfectly seasoned coconut sticky rice and turn it into a showstopping dessert.
The key: proper glutinous rice
Real sticky rice uses glutinous (sweet) rice, soaked and then steamed rather than boiled, so it stays chewy and separate rather than mushy. It’s then bathed in warm, salted-sweet coconut milk while still hot, which it drinks up. Get this right and the rest is easy.
Ingredients
Serves 4.
For the sticky rice:
- 250g glutinous rice, soaked in water at least 4 hours or overnight
For the coconut sauce:
- 200ml coconut milk
- 50g sugar
- 1/2 tsp salt
- 1 pandan leaf, knotted (optional)
To serve:
- 300g durian flesh, seeds removed (Mao Shan Wang recommended)
- Extra coconut milk and a little toasted mung bean or sesame, for topping (optional)
Steps
- Steam the rice. Drain the soaked rice and steam over boiling water, lined with cloth or in a steamer basket, for about 20–25 minutes until soft and translucent.
- Make the coconut sauce. While the rice steams, gently warm the coconut milk, sugar, salt and pandan until the sugar dissolves. Do not boil hard. Reserve a few spoonfuls for drizzling.
- Combine. Tip the hot rice into a bowl, pour over most of the warm coconut sauce, stir, cover, and let it rest 15–20 minutes to absorb.
- Plate up. Spoon the sticky rice onto plates, arrange generous pieces of durian alongside, and drizzle with the reserved coconut sauce.
- Serve warm — the contrast of warm rice and cool durian is the whole point.
Tips for the best durian sticky rice
- Soak the rice properly — at least 4 hours, ideally overnight, for even cooking.
- Steam, don’t boil, to keep the grains chewy and separate.
- Season the coconut sauce well. That salt-sugar balance is what makes it sing.
- Use rich durian. Bittersweet Mao Shan Wang balances the sweet rice beautifully.
Storing it
The coconut rice keeps in the fridge for a day or two; steam or microwave it to soften before serving, as it firms up when cold. Add the fresh durian just before eating. It’s always best warm and freshly assembled.
Frequently asked questions
Can I use normal rice instead of glutinous rice?
No — glutinous (sweet) rice is essential for the chewy, sticky texture. Regular rice won’t work.
Which durian is best for sticky rice?
Mao Shan Wang, for its rich, bittersweet flavour against the sweet coconut rice. Sweeter varieties work for a milder dessert.
Do I need a steamer?
A steamer basket is best, but any pot with a rack and lid over boiling water works. Line with cloth so the rice doesn’t fall through.
Can I make it ahead?
Make the coconut rice ahead and reheat to soften, but add the fresh durian just before serving.
Can I use frozen durian?
Yes. Thaw it in the fridge and serve alongside the warm rice as usual.
Great durian sticky rice starts with great durian. Order fresh Mao Shan Wang or browse the full catalog, then message us on WhatsApp through our durian delivery service and we’ll deliver islandwide, dehusked to order.
