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!