Bai ta-nop tnor ( Sticky rice and jackfruit )

Fragrant jasmine sticky sweet rice steamed with black eye peas, jack fruit and coconut milk is Khmer ethic dessert.
Some Khmer Krom prefers boiled sticky rice and jack fruit wraps in banana leaf , that shapes like either num anksom or num kom.
And some Khmer Krom prefers savoring steamed sticky rice with jackfruit and coconut sauce.

• Ingredients :
• 2 Cups uncooked jasmine sticky rice. Soaked in cold water for 2 hours. Drained.
• 6 Pulps fresh or frozen jack fruit. Sliced to thin strips.
• ¼ Cup uncooked black eye peas. Soaked in hot water for 2 hours. Drained.
• 1 Cup water.
• 1 Can coconut milk.
• ½ Teaspoon salt.
• ½ Cup palm sugar.
• ½ Cup sugar.
• 1 Teaspoon vanilla extract.

• Procedures :
  Put black eye peas and water in a small pot. Boiled till black eye peas tender. Drained and set a side.
  Pour coconut milk in a non-stick skillet or wok, simmering till liquid reduced.
  Add sugar, salt, vanilla extract, sticky rice and cooked black eyes peas. Stirs well.
  Arranges strips jack fruit at the bottom of small bowl, filled it up sticky rice. Continue till done.
  Places sticky rice bowls in the steamer and steamed till sticky rice tender. Set a side to cool off.
  To serve, turns the steamed stick rice bowl upside down on a serving plate.
  Removed the bowl, and pour coconut sauce. on top before serve.

Jackfruit Salad

• 6 cups fresh jackfruit
• Juice of one lime
• 1 cup sweetened shredded coconut
• ¾ cup golden raisins
• 16 ounces sour cream
• ¾ to 1 cup toasted walnuts – optional

In a large mixing bowl, combine jackfruit, limejuice, coconut, raisins and sour cream. If, after combining all ingredients, you feel mixture needs more of one above item, slowly add according to your taste. Add and mix in toasted walnuts just before serving.

NOTE:   Place walnuts on a cookie sheet, single layer, and toast 8 to 10 minutes in a preheated 300-degree oven. Turn walnuts over after 4 or 5 minutes.