Jackfruit with Sticky Rice

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  1. Drain the rice and place it in a bowl or steamer lined with a steaming cloth.
  2. Bring the edges of the cloth over to cover the rice, and steam for 20-25 minutes.
  3. Meanwhile, place the coconut cream, sugar and salt in a saucepan and bring to the boil. Stir until everything is dissolved, and set aside.
  4. Slice each jackfruit seed into half lengthwise, and remove the seed and inner skin. Slice into strips.
  5. Transfer the steamed glutinous rice to a bowl, and gradually stir in the coconut cream mixture.
  6. Scoop a few spoonfuls of sticky rice into a serving glass. Place some sliced jackfruit on top. Repeat the process once more, and for each glass.
  7. Top each parfait with some black sesame seeds and lime zest. Serve!

Tip: Don’t overcook the rice, to maintain its chewy texture.

This recipe requires the rice to be a little wetter than the traditional Thai recipe,

so that it stays juicy in the parfait.

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