Xoi Gac (Vietnamese Gac Fruit Sticky Rice)

Ingredients

Gac fruit

1 medium-sized

Glutinous rice

2 cups

Coconut milk

1 cup

Sugar

1/2 cup

Salt

1/2 teaspoon

Shredded coconut

1/4 cup, for garnish

Toasted sesame seeds

2 tablespoons, for garnish

Instructions

1. Begin by halving the Gac fruit and scooping out the seeds and pulp. Keep this to one side for later use.
2. Thoroughly rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for a minimum of 4 hours, or preferably overnight, to ensure the grains achieve the desired sticky texture when cooked.
3. After soaking, drain the rice and steam over medium heat for approximately 30 minutes, or until the rice is cooked through and has a sticky consistency.
4. While the rice is being steamed, puree the reserved Gac fruit pulp in a blender until you have a smooth mixture.
5. In a separate saucepan, combine the Gac fruit puree with coconut milk, sugar, and salt. Stir this over low heat until the mixture thickens slightly, forming a rich and flavorful sauce.
6. Once the rice is cooked, transfer it to a large mixing bowl. Pour the Gac fruit sauce over the rice, ensuring every grain is evenly coated. This gives the dish its distinctive red color and infuses it with the unique flavor of the Gac fruit.
7. To serve, divide the Xoi Gac between individual bowls, generously garnishing each with toasted sesame seeds and shredded coconut. Enjoy this vibrant dish as is, or as a unique side dish to your favorite main course.