Ingredients

  • Serves 2-4 people
  • 250 g White Glutinous Rice

    2 Pandan Leaves

    7 g Salt

    50 ml Thick Coconut Milk

    200ml Water

     

  • Jackfruit Compote:

    500 ml Thick Coconut Milk

    250 g Brown Sugar

    2 Pandan Leaves

    250 g Jackfruit

    250 ml Water

Ketan Nangka (Jackfruit Sticky Rice)
Recipe Courtesy of
Asian Food Network

Ketan Nangka (Jackfruit Sticky Rice)

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Inspired by Thailand’s famous Mango Sticky Rice, Ketan Nangka is a sweet Indonesian dessert which features white glutinous rice served with a creamy sauce made of coconut milk, pandan and brown sugar. Instead of mango, this treat makes use of jackfruit for a more unique yet equally delightful taste. Enjoy a bowl to sweeten up your day!
  • Easy
  • 180 min
  • 30 min
  • 15 min
  • 2 steps
  • 10 Ingredients
  • Easy
  • 2 steps
  • 10 Ingredients
  • 180 min
  • 30 min
  • 15 min

Instructions

  1. Steam rice

    • Soak the washed glutinous rice for about 1-2 hours.
    • After soaking, steam the rice for about 15 minutes.
    • In a saucepan, add 200ml water, coconut milk, salt and pandan leaves. Bring it to a boil and set aside.
    • Once the glutinous rice is done after 15 minutes, remove and transfer to a bowl.
    • Add the coconut mixture into the rice and stir well.
    • Steam again for another 30 minutes or until cooked. Remove and set aside.
    Steam rice


  2. Make jackfruit compote

    • In a medium saucepan, add water, coconut milk, brown sugar, salt and pandan leaves. Cook over medium heat until the sugar dissolves fully.
    • Cut the jackfruit into desired size and add to the saucepan. Stir well so that the coconut milk doesn’t curdle.
    • Bring it to a boil and set aside.
    • Prepare a medium sized saucepan, then add water, coconut milk, brown sugar, salt and pandan leaves then cook over medium heat until the brown sugar dissolves.
    • Cut the jackfruit according to your taste, then put the jackfruit pieces into the compote water and cook until cooked and boiling while continuing to stir well so that the coconut milk doesn't break. Lift and set aside.
    Make jackfruit compote


Assemble and Serve!

Drizzle jackfruit compote over the glutinous rice. Serve with jackfruit at the side.

Assemble and Serve!
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    Ingredients
    • Serves 2-4 people
    • 250 g White Glutinous Rice

      2 Pandan Leaves

      7 g Salt

      50 ml Thick Coconut Milk

      200ml Water

       

    • Jackfruit Compote:

      500 ml Thick Coconut Milk

      250 g Brown Sugar

      2 Pandan Leaves

      250 g Jackfruit

      250 ml Water

    Nutrition
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