Serimuka (Putri Salat) Durian

I made Putri Salat (or Serimuka to the Malaysians) for dessert at my mum's place last weekend. I decided to add the beautiful yellow but pricey durian (I think it was Mao Shan Wang.) which I bought at the market a couple of days before....  This sure is a perfect dessert for all who love kuih & durian like me... Excellent recipe too, except I think the top layer is too thick.... will reduce it by a third the next time I make this.

Serimuka (Putri Salat) Durian
GLUTINOUS RICE LAYER

Ingredients:

500g glutinous rice - soak in water plus 1 tsp lime solution (air kapur) for 1 hour (I didn't add the lime water.)

1 tsp salt
1 tsp sugar

340 ml thin (diluted) coconut milk

pandan leaf (torn & tied into a knot)

Method:

1. Rinse rice until clean & strain. Combine rice, salt, sugar, pandan leaf & coconut milk. Steam for about 45 minutes until cooked. (In the meantime, start preparing the durian kaya layer.)
2. Then fluff rice using a folk & transfer into a greased pan. Press the rice using banana leaf, plastic or lapis cake presser. 
3. Steam again for about 5 minutes, just before pouring the durian kaya.

DURIAN KAYA LAYER
Ingredients:

300g durian flesh

250g fine granulated sugar

6 whole eggs (about 60g each)

70g plain flour 

20g sago or corn flour 

750ml thick coconut milk (The original recipe recommends using 200 ml coconut milk plus 550 ml water.) - I followed Rima by combining 350 ml coconut milk from a box with 400ml water.

a pinch of salt

a few drops of yellow colouring

Method:

1. Blend durian flesh & about 100ml of the (750ml) coconut milk until it turns into durian puree. Set aside.
2. Beat eggs & sugar until the sugar dissolves. Add in flours, salt & colouring. Then pour in the rest of coconut milk gradually. Stir until well combined. Then strain the mixture.
3. Add in the durian puree into the egg mixture & mix thoroughly. Cook the mixture on a stove using medium low fire, stirring continuously until it thickens slightly but not boiling.
4. Using a folk, scratch the surface of the pressed glutinous layer lightly & pour the cooked kaya mixture onto it. Steam for about 30 minutes on medium low fire.
5. Remove pan from steamer & leave the kuih in the pan to cool completely (about 3 hours) before cutting & serving.

Notes & modifications:

1. I used a jug blender to mix my kaya mixture. After blending the durian with some coconut milk, I added the rest of the ingredients & continued to blend until well mixed. Then I strained the mixture.  
2. Instead of cooking the kaya directly on the stove, I double-boiled it like I usually do when melting chocolate block. This method lessens the chance of the kaya sticking to the pot easily.
3. I used a 9x9-inch square pan. This is equivalent to a 10-inch round pan. I lined the pan with a silicone paper. You can line with a piece of plastic or just grease it.
4. Like any kuih, slice using a plastic knife to produce smooth cut surface.

Original recipe by Rossya.
Adapted by Bisousatoi.