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
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!