Can I use regular rice instead of glutinous rice?
No, glutinous rice is essential for the sticky, chewy texture of this dish. Regular rice will not yield the same result.
DESSERT
Sweet Jackfruit and Coconut Sticky Rice (Cambodian Style)
Experience the delightful flavors of Cambodia with this traditional dessert. Fragrant sticky rice is simmered in rich coconut milk, then combined with the unique, subtly sweet, and tender texture of fresh jackfruit. This satisfying treat is a wonderful way to end any meal or enjoy as a special snack.
HOW TO MAKE IT
Let's cook.
01
Rinse the glutinous rice thoroughly under cold water until the water runs clear. Soak the rinsed rice in 2 cups of cold water for at least 30 minutes.
02
Drain the soaked rice and transfer it to a steamer basket lined with cheesecloth or parchment paper. Steam the rice over boiling water for 20 minutes, or until it is tender and translucent.
03
While the rice is steaming, combine the coconut milk, granulated sugar, and salt in a small saucepan. Heat over medium heat, stirring constantly, until the sugar and salt are fully dissolved and the mixture is warm, about 3-5 minutes. Do not boil.
04
Once the rice is steamed, transfer it to a large bowl. Pour the warm coconut milk mixture over the rice and stir gently until the rice has absorbed all the liquid. Cover the bowl and let it sit for 10 minutes to allow the flavors to meld.
05
Gently fold in the fresh jackfruit pieces into the sticky rice. Serve warm or at room temperature, garnished with toasted sesame seeds.
About This Recipe
Experience the delightful flavors of Cambodia with this traditional dessert. Fragrant sticky rice is simmered in rich coconut milk, then combined with the unique, subtly sweet, and tender texture of fresh jackfruit. This satisfying treat is a wonderful way to end any meal or enjoy as a special snack.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a pandan leaf to the coconut milk mixture while heating it, then remove it before pouring over the rice. Ensure your jackfruit is ripe for the best sweetness and aroma.
Easy Substitutions
If fresh jackfruit is unavailable, canned jackfruit (in syrup, drained and rinsed) can be used. For a different fruit, ripe mango or durian are also delicious options. Brown sugar can replace granulated sugar for a deeper caramel note.
Storage & Reheating
Store leftover Cambodian Jackfruit and Coconut Milk Sticky Rice in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave with a splash of coconut milk or steam briefly to restore its texture.
Serving Suggestions
Serve individual portions in small bowls, perhaps with an extra drizzle of coconut cream. Pair it with a cup of strong black coffee or a refreshing iced tea. Offer it as part of a larger dessert platter with other tropical fruit-based sweets. Enjoy it as a satisfying breakfast or a light afternoon snack.
Common Mistakes
Overcooking the rice can make it mushy; steam just until tender. Not soaking the rice long enough can result in hard, undercooked grains. Boiling the coconut milk mixture can cause it to separate; gently warm it instead. Using unripe jackfruit will result in a less flavorful and tougher texture. Not allowing the rice to rest after adding the coconut milk will prevent full absorption and flavor development.
Frequently Asked Questions
How do I know if my jackfruit is ripe?
Ripe jackfruit will have a strong, sweet aroma, and the skin will yield slightly to pressure. The color may also be more yellow or brownish-yellow.
Can I prepare this dish ahead of time?
Yes, you can prepare the sticky rice and coconut milk mixture a few hours in advance. Add the fresh jackfruit just before serving for the best texture.
MORE TO KNOW
The key to perfect sticky rice is proper soaking and steaming. Soaking ensures even cooking and a tender texture, while steaming prevents the rice from becoming mushy. The glutinous rice absorbs the rich coconut milk, creating a creamy, sweet base that perfectly complements the tropical fruit. This dish is often enjoyed as a light dessert or a sweet snack in Cambodia.
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