Durian Pengat with Pulut
Hawker • Singapore
About Durian Pengat with Pulut
Durian in coconut milk with glutinous rice — Peranakan indulgence
How to Make Durian Pengat with Pulut (Traditional & Healthy Version)
Durian Pengat with Pulut is a cherished Singaporean dessert that beautifully showcases the country's love for bold flavors and tropical ingredients. Originating from the vibrant Malay communities, this creamy durian custard is paired with glutinous rice (pulut), creating a delightful fusion of textures and aromas. Once a staple in Peranakan and Malay households, Durian Pengat is now a popular treat found in Singapore’s bustling hawker centres and kopitiam dessert stalls, symbolizing the nation’s multicultural culinary tapestry. The distinctive taste of ripe durian melds with coconut milk and palm sugar, enveloping each grain of sticky rice in a sweet, luscious embrace. As global influences shape Singaporean cuisine, modern versions of Durian Pengat with Pulut now feature lighter, health-conscious adaptations—perfect for calorie counters and dessert lovers alike. Rich in tradition and flavor, this dessert is a must-try for anyone seeking an authentic taste of Singapore’s hawker culture.
Ingredients(for 1 bowl (about 180g, typical kopitiam serving))
- 150g Durian flesh (fresh, ripe, seeds removed)
- 100g Glutinous rice (pulut)
- 120ml Light coconut milk (santan)
- 40g Low-calorie palm sugar (gula melaka, chopped)
- 1 leaf Pandan leaf (knotted)
- 1/8 tsp Pinch of salt (to balance sweetness)
- 200ml Water (for cooking rice)
- 1 tbsp Stevia or erythritol (optional, for extra sweetness) - optional
- 1 tsp Toasted sesame seeds (for garnish) - optional
- few Fresh mint leaves (for garnish) - optional
Instructions
- 1
Rinse glutinous rice under running water until the water runs clear. Soak for at least 2 hours or overnight.
5 minutes
Soaking ensures even cooking and a soft, chewy pulut texture.
- 2
Drain rice and steam with pandan leaf for 20 minutes until tender.
20 minutes
Add a pinch of salt to the rice for subtle flavor enhancement.
- 3
While rice is steaming, combine light coconut milk and palm sugar in a small saucepan. Heat gently until sugar dissolves, stirring constantly.
5 minutes
Use low heat to prevent coconut milk from splitting.
- 4
Add durian flesh to the coconut mixture. Mash gently and simmer for 2-3 minutes until well combined.
3 minutes
Leave some durian chunks for texture, or blend for a smoother pengat.
Why This Dish is Healthy
By opting for lighter coconut milk and reduced sugar, this version of Durian Pengat with Pulut is lower in calories and saturated fat compared to traditional recipes. The use of natural durian and minimal processed ingredients means more vitamins, minerals, and antioxidants per serving. It’s a satisfying, nutrient-rich dessert that won’t derail your calorie goals, making it an excellent choice for those watching their diet without missing out on authentic Singaporean flavors.
This Durian Pengat with Pulut recipe uses light coconut milk and controlled palm sugar to keep calories in check without sacrificing flavor. Durian is rich in dietary fiber, potassium, vitamin C, and healthy fats. Glutinous rice provides energy-giving carbohydrates, while coconut milk offers medium-chain triglycerides. By using low-calorie sweeteners, you enjoy a dessert lower in added sugars and saturated fat, making it suitable for a health-conscious diet.
Pro Tips
- 💡Use the freshest, ripest durian available for the best flavor.
- 💡Steam rice with pandan leaf for authentic aroma.
- 💡Prepare the pengat ahead and chill for a refreshing cold dessert.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently or enjoy cold.
Best served: Lunch or Dinner
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 380.0 kcal |
| Protein | 5.0 g |
| Carbohydrates | 48.0 g |
| Total Fat | 20.0 g |
| Fiber | 3.0 g |
