Thai Jackfruit Sticky Rice with Coconut Cream (Khao Niao Khanun)

Jackfruit sticky rice is a fragrant Thai dessert made with sweet coconut sticky rice and ripe, honeyed jackfruit, finished with a drizzle of coconut cream. It is juicy, creamy, and made for hot summer days. Everyone knows the mango version; this one starts the same way, with a batch of coconut sticky rice, which is then cooled and stuffed into jackfruit pods.

Why jackfruit is good for you

• Rich in vitamin C, vitamin A, thiamine, niacin, calcium, potassium, iron, zinc, sodium, and folate.
• Quite high in potassium, which helps regulate blood pressure and supports heart health. Because of that high potassium content, it is not recommended for people with kidney disease.
• Its vitamin A supports eye health and may lower the risk of cataracts and macular degeneration.
• It has a mild laxative effect that can help relieve constipation.

What can you make with unripe jackfruit?

Young, unripe jackfruit works in both savory and sweet dishes: jackfruit soup, jackfruit curry, jackfruit salad, jackfruit stir-fried with curry paste, and more. On the sweet side, think candied jackfruit, crispy fried jackfruit, and jackfruit paste.

How is jackfruit processed?

Jackfruit is turned into all kinds of snacks and desserts: jackfruit chips, jackfruit in syrup, candied jackfruit, jackfruit ice cream, jackfruit stir-fries, jackfruit sticky rice, jackfruit smoothies, and more.

Coconut sticky rice

Ingredients

• 500 g (2 1/2 cups) white glutinous rice
• 1 teaspoon crushed alum (optional; it keeps the grains firm and glossy)
• Water, for soaking
• 10 pandan leaves, tied in a knot
• 350 ml (1 1/2 cups) fresh coconut milk
• 200 g (1 cup) sugar
• 2 teaspoons salt

Instructions

1. Rinse the glutinous rice. Add the alum and enough water to cover, stir to combine, and soak for at least 3 hours.
2. Rinse the soaked rice well, drain, and let it sit for a few minutes.
3. Spread the rice in a steamer lined with cheesecloth, add the pandan leaves, and steam over boiling water for about 20 minutes, until fully cooked.
4. Stir the coconut milk, sugar, and salt together in a bowl until dissolved. Pour over the hot steamed rice, stir until combined, cover, and rest for 30 minutes so the rice absorbs the coconut milk.

Jackfruit sticky rice

Ingredients

• Ripe jackfruit pods, seeds removed
• 100 ml (scant 1/2 cup) coconut milk
• 1/2 teaspoon salt
• 2 teaspoons cornstarch
• 20 g (1 1/2 tablespoons) sugar
• Coconut sticky rice (from above)
• Toasted split mung beans, for sprinkling

Instructions

1. Combine the coconut milk, salt, cornstarch, and sugar in a small pot. Bring to a boil, stirring, until slightly thickened, then set aside to cool. This is the coconut cream topping.
2. Fill each jackfruit pod with coconut sticky rice where the seed used to be. Arrange on a plate, drizzle with the coconut cream, and sprinkle with toasted mung beans. Serve.

Tips

• If plain jackfruit is getting boring, this is a fun way to dress it up. Tint the sticky rice with a little natural food coloring for extra color.
• The toasted mung beans add a nutty crunch that makes every bite more fun to chew.