Beautiful to look at and easy to make, this seri muka is the ultimate tea time (any time!) treat for durian lovers out there.

Makes 20 pieces

Ingredients:

Blue Rice

60g glutinous rice

25 pieces dried butterfly pea flowers

150ml boiling/hot water

2 pandan leaves

White Rice

130g glutinous rice

200ml water

2 pandan leaves

120ml thick coconut milk

70ml water

½ teaspoon salt

Durian Layer

220g fresh durian pulp - use your favourite type of durian

100g fine Sugar

1 tablespoon cornflour

1 teaspoon plain flour

150ml coconut milk

2 eggs

Method:

1. For the white glutinous rice, soak separately with the 200ml of water in the fridge overnight too.
2. The next day, separately drain both, discard the soaking water,  and place the rice into heat proof bowls. 
3. Knot the pandan leaves, and tuck them into both rice bowls.
4. Mix the coconut milk, 70ml water and salt together in a measuring jug, then put 65ml into the blue rice bowl, and the remaining with the white.
5. Steam for 20 minutes over high heat or until rice is tender, then fluff up with a fork.
6. Line a 5-inch square or 6-inch round tin with banana leaves or baking paper.
7. Using a lightly oiled spoon, tip the blue and white glutinous rice into the tin, gently mix, then press down into the tin with the back of the spoon to firmly compact the rice.
8. Put the tin back in the steamer (heat off) to keep the rice warm.

1. Crack the 2 eggs, and beat them well before stirring into the flour mixture. Once all is smooth, add the durian pulp.
2. Set a medium saucepan filled halfway with water on medium heat. When the water is simmering, sit your durian custard bowl over the saucepan (you may use a kitchen towel to help it sit more snugly but don’t burn the towel!). This gentle, indirect heat will ensure you get a smooth custard.
3. Stir your custard mixture for 12-15 minutes until it is thick and coats the back of your spoon.
4. Once the custard is thick, pour it over the warm rice mixture.
5. Tap the tin to make sure there are no air bubbles, and prick any bubbles on the surface with a fork.
6. Steam over low heat for 20 minutes until set, and allow to cool for 4-5 hours before cutting. 

Chef tip: Cut with a plastic knife for best results.