Jackfruit Core Milk Paste

Name: Jackfruit Core Milk Paste
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Jackfruit core; 200g milk

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

After killing half of the jackfruit, a pile of nuclei remains. This thing can't be wasted, or boiled or roasted, it tastes powdery, a bit like chestnut. However, eating directly is a bit too monotonous. After eating a small portion, I get a little tired. Suddenly, there was an idea, and it should be good to use it to make drinks, just like it used to deal with water chestnut.
Don't do it or not, steam all the remaining nuclei, add milk, and make a paste. It's just that the powder content of this thing is seriously underestimated. The milky drink that I imagined to be flowing and thick has turned into a paste that is so thick that it can't be melted. It can't flow at all, and it has to be scooped out with a spoon. However, despite the lack of enough milk to moisturize, this thick paste tastes good. Just go wrong. . . . . "

Ingredients

150g Jackfruit Core
200g Milk

Jackfruit Core Milk Paste

1. Ingredients: 150 grams of jackfruit core, 200 grams of milk

2. Wash the jackfruit core and cut with a knife.

3. Put it in a rice cooker and steam it,

4. Take it out and let it warm until warm.

5. Shelling,

6. Pour into the cooking machine cup and add milk.

7. Close the lid,

8. Put it into the base.

9. Select the fruit and vegetable button to start.

10. Beat into a fine thick paste.

11. Pour out,

Tips:
The ratio of jackfruit core to milk can be adjusted arbitrarily according to your preference.
The jackfruit core is cut in advance, which can be easily removed from the shell.
You can add sugar to taste according to your taste.