Thai Sticky Rice with Jackfruit

Instructions

1. Prepare the rice
   Drain the soaked glutinous rice and rinse it thoroughly under cold water until the water runs clear. Place the rice in a steamer lined with cheesecloth over boiling water. Steam for 20-25 minutes until the rice is translucent and tender.
2. Make coconut sauce
   While the rice is steaming, in a saucepan over medium heat, combine 1 cup of coconut milk, 1/2 cup sugar, and salt. Add the pandan leaves or extract. Bring to a gentle simmer, stirring until the sugar dissolves. Remove from heat and set aside.
3. Mix the rice with sauce
   When the rice is cooked, transfer it to a large bowl. Pour the warm coconut sauce over the hot rice. Stir gently to combine, ensuring all grains are coated. Cover and let the rice absorb the sauce for 15-20 minutes.
4. Prepare the jackfruit topping
   In another saucepan, combine the remaining 1/2 cup coconut milk and 1/4 cup sugar. Bring to a simmer over medium heat. Add the jackfruit pieces and cook for about 5 minutes until the fruit is tender and has absorbed some of the sweet coconut flavor.
5. Thicken the sauce
   Slowly add the cornstarch mixture to the jackfruit mixture, stirring constantly. Continue cooking until the sauce thickens slightly, about 2-3 minutes. Remove from heat and let cool slightly.
6. Assemble and serve
   Spoon the sticky rice onto serving plates. Top with the jackfruit mixture and drizzle with the sweet coconut sauce. Sprinkle with toasted sesame seeds and mung beans if using. Garnish with fresh mint leaves and serve warm.