Jackfruit Kernel Milk Paste
Overview
After drying half of the jackfruit, a bunch of cores remain. This thing cannot be wasted. It is boiled or roasted. It tastes pink, somewhat like chestnuts. However, eating it directly would be a bit too monotonous. After eating a small portion, I got a little bored. Suddenly an idea occurred to me. It would be good to use it to make drinks, just like how I used water chestnuts. Without stopping, steam all the remaining kernels, add milk, and beat them into a paste. It was just that I seriously underestimated the powder content of this product. The smooth and smooth milk drink I imagined turned into a paste that was so thick that it couldn't be melted. It couldn't flow at all and had to be scooped out with a spoon. However, despite the lack of enough milk to moisten it, the thick paste tasted good. Just be wrong. . . . .
Tags
Ingredients
Steps
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Ingredients: 150 grams of jackfruit core, 200 grams of milk
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Wash the jackfruit core and cut it with a knife.
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Put it into a rice cooker and steam until cooked,
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Remove and let dry until warm.
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Remove the shell,
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Pour into a food processor cup and add milk.
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Close the lid,
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Put it into the base.
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Select the fruit and vegetable key to start.
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Beat into a fine thick paste.
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Pour out,
