Ruby Jewel Gac Fruit Sticky Rice

Rinse the glutinous rice under cold water until the water runs clear. Soak in room temperature water for at least 4 hours, or overnight for best results. Drain thoroughly.

If using frozen gac pulp, thaw completely. If using fresh gac fruit, cut it open and scoop out the red seed membranes. Squeeze and massage the pulp away from the seeds, collecting the vivid red paste.

In a large bowl, combine the drained rice with the gac fruit pulp, sugar, salt, and coconut oil. Use your hands to mix thoroughly, ensuring every grain is coated in the brilliant red gac. Let it sit for 15 minutes to absorb the color.

Line a steamer basket with cheesecloth or perforated parchment paper. Spread the gac-coated rice evenly in the basket, poking a few holes through the rice with a chopstick to allow steam to penetrate.

Steam over vigorously boiling water for 25-30 minutes. After 15 minutes, sprinkle 2-3 tablespoons of water mixed with a splash of coconut cream over the rice and gently fluff with a fork or chopstick. Continue steaming.

The rice is done when the grains are tender, glossy, and fully cooked through with no chalky core. Each grain should be sticky but distinct.

Transfer the steamed rice to a large bowl. Drizzle with the remaining coconut cream and gently fold it through with a rice paddle.

Mound the rice onto a serving platter lined with banana leaves if available. Shape it into a dome or press into a round mold for an elegant presentation.

Sprinkle generously with toasted sesame seeds and shredded coconut. Serve warm.