Xôi Gấc (Coconut Sweet Rice Dyed with Baby Jackfruit)

Although called “baby jackfruit” gấc is not a related to the jackfruit (mít) family at all. It is only called baby jackfruit because it resembles a small jackfruit. A Gấc fruit grows on vines and has reddish-orange flesh which is used as a natural food coloring. You can usually by Gấc in the frozen section of well stocked Asian markets. If gấc is unavailable just dye the rice with orange and red food coloring, omit the wine. Because of its lovely red color, this type of xôi (steamed sweet rice) is usually served during wedding celebrations.

Ingredients:
-300g sweet rice (aka glutinous rice)
-100g sugar
-100g coconut milk
-1/2 tsp salt
-50g baby jackfruit flesh (Gấc)
-1 tsp cooking wine
-grated coconut, sesame seeds

What to Do:
Wash rice until water is clear. Mix baby jackfruit flesh with wine, add to rice and mix well, add water to completely cover the rice. Water level should be about 1 inch above the surface of rice. Soak overnight or a few hours. Drain and steam rice. While rice is steaming boil together coconut milk, salt and sugar to make coconut syrup. Mix steamed cooked rice with coconut syrup, rest for 15-20 mins before moulding. Serve with grated coconut milk and sesame seeds.

Trái Gấc (Baby Jackfruit)
Reference: http://www.ctu.edu.vn/~dvxe/cay_co/gac/