Jackfruit Sticky Rice

Jackfruit Sticky Rice	INGREDIENTS Sticky Rice: 1/2 cup uncooked Thai sticky rice 1/2 cup coconut milk 2 Tablespoons white sugar 1/4 teaspoon salt ~6-10 pods ripe jackfruit Fried Mung Beans: 1/4 cup mung beans 1/2 cup canola oil pinch of salt
INSTRUCTIONS: To Make the Sticky Rice: Soak the sticky rice in water overnight. When you're ready to assemble the dessert, steam the soaked sticky rice until the grains are soft and translucent (~40 minutes) in a Thai rice steamer. While the rice is steaming, mix the coconut milk, salt, and sugar over medium heat until the mixture is smooth. Reserve 2 Tablespoons of this sauce for later. Once the rice is done, add it to the coconut milk sauce. The rice will soak up the sauce as it cools, so add it in small sections and wait for it to absorb the liquid before adding more. You may not need to use all of the rice to achieve the right texture. To Make the Fried Mung Beans: Soak the mung beans in water overnight. Remove the green shell and separate the mung beans into their halves. Dry on a paper towel. Fry the shelled, dried mung beans in oil over medium heat. Remove as soon as they are golden brown, drain on a paper towel, and salt to taste. To Assemble: Slice the fresh jackfruit pods in half lengthwise. Place a spoonful of the sticky rice inside. Drizzle some of the reserved coconut sauce on top and garnish with the fried mung beans. Enjoy!