Friday, April 25, 2014

Bokuri Bambukeyo ( Caramelized Breadfruit)

This is my absolutely favorite of all favorite desserts, I mean from local desserts.  Simple and very scrummy and moreish and yet at the same time looks very very elegant I mean the dark amber color like a glowing bunch of small amber colored rocks. I could eat the whole recipe by myself, hahaa. 
I was thinking to use this as a filling in tarts, puff pastry, pies, but not this time in another recipe. For a creamier taste my mum used to eat this with thick coconut milk, instead of coconut milk I added some whipping cream and the taste was mind blowing. From this recipe six servings can be taken.


Ingredients:
1086 grams breadfruit (bambukeyo, cored skin removed and cut in to bite size pieces)
543 grams sugar
21/2 cups water
½ cup jasmine water
2 sticks cinnamon 

Method:
1 - In a deep sauce pan add breadfruit and water.
2 - Cook until bread fruit gets medium soft, just water reaches to half.
3 - Add sugar and cinnamon, give a good stir. Cover and cook on low heat until some breadfruits get soft, some mushy and the color changes to light caramel brown.
4 - Now add Jasmine water again cook until color changes to deep amber color. Serve hot with coconut milk or whipping cream. Enjoy!

2 comments:

  1. Its been long time, almost forget the taste eh.. :/

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    Replies
    1. Now that my recipe is available you can make it :D

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