The bright green and gold of serabi kuah santan durian surely derive from some artificial coloring, but the vibrant blue and the pale yellow of ketan kinca durian are all-natural. In the first dessert, "serabi kuah" are simply rice pancakes that can be topped as you please, and "santan" indicates that the yellow gravy, as it's called, is well-tempered with coconut milk. Palm sugar may be added as well.
Water in which blue pea flowers have been soaked (second photo) provides a dye for the "ketan," or sticky rice, the foundation of the second dessert. "Kinca" (Kin-cha) denotes a syrup of palm sugar whose faint color belies the unmistakable flavor of the king of fruits. To be sure, both these toppings were very sweet and rich, and both tasted notably of durian, but in truth the aromas were not off-putting in the least.
For many photos of savory as well as sweet dishes from two years of this annual bazaar, which raises funds for orphanages in Indonesia, see the slideshow.
Indonesian Food Bazaar and Fundraiser
First Presbyterian Church of Forest Hills, 70-35 112th St. (70th Ave.-70th Rd.), Forest Hills, Queens
(The 2014 event was held on May 17)