Vietnamese Jackfruit Sticky Rice with Pandan
A unique blend of sweet jackfruit, sticky rice, and aromatic pandan leaves for a dessert that's both vibrant and flavorful.
Preparation
Get these tasks done before you start cooking.
Preparing the Sticky Rice
- 1
Rinse Rice
Rinse the glutinous rice under cold water until the water runs clear.
- 2
Combine and Steam
Combine the rice with water and pandan leaves in a steamer.
- 3
Steam Rice
Steam for 45 minutes, stirring occasionally, until the rice is tender.
Making the Coconut Sauce
- 1
Mix Ingredients
In a saucepan, combine coconut milk, sugar, and salt.
- 2
Heat Sauce
Cook over medium heat, stirring frequently, until the sugar dissolves.
Tip: ⚠ Important: Don't let the coconut sauce boil as it may separate. 💡 Pro Tip: Add a pinch of cornstarch if you prefer a thicker sauce.
- 3
Simmer
Let it simmer for 5 minutes, then remove from heat.
How to Make Vietnamese Jackfruit Sticky Rice with Pandan
Total time: 2 h 20 min · Yields 4 servings
- 1
Steaming the Rice
Steam the rice with pandan leaves for aromatic flavor.
- 2
Preparing the Filling
Mix jackfruit with sugar and vanilla, and set aside to allow flavors to blend.
- 3
Finishing Touch
Top sticky rice with coconut sauce and jackfruit before serving.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I make this ahead?
Yes, prepare the components separately and assemble just before serving.
What can I use instead of pandan leaves?
You can substitute with pandan extract or omit if unavailable.
Is there a low-sugar option?
Reduce sugar in the coconut sauce and jackfruit to your taste.
How do I reheat leftovers?
Reheat in the microwave or a steamer until warmed through.
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