This Minatamis na Langka (Sweetened Jackfruit) is a delightful Filipino dessert featuring the natural sweetness of jackfruit cooked in a simple syrup. With only a handful of ingredients and minimal preparation, it’s perfect as a topping for halo-halo or eaten on its own. Ready in no time, this sweet treat is sure to satisfy your dessert cravings!
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I’m a big fan of jackfruit! I remember pulling apart its sweet strands from my mom's ginataan or adding it to halo-halo. The natural sweetness always had me coming back for more. Besides the flesh, we’d also munch on the seeds! My mom boiled them, and they made for a perfect snack we loved as kids.
Today, I hit the jackpot at 99 Ranch—I found a whole jackfruit for just 50 cents per pound! Score! I practically raced home, tore it open, and had a battle with the seeds. Alright, maybe I devoured half the fruit while peeling it. But who could resist something this good? Plus, jackfruit makes for an amazing base in Filipino classics like ube turon, cassava cake, minatamis na saging, banana con yelo, and even taho. It’s so versatile! Now, I’m turning this sweet find into a simple yet irresistible Minatamis na Langka.
Jump to:
- Why You'll Love This Recipe?
- Jackfruit and Its Origin
- What Jackfruit Taste Like?
- Ingredients
- How to Make Sweetened Jackfruit?
- Other Recipes that Uses Jackfruit/ Langka
- Recipe Variation Ideas
- What to Serve with Minatamis na Langka?
- How to Store Leftovers
- Top Tips
- Recipe FAQs
- More Filipino Recipes
- Recipe Card
- Minatamis na Langka (Sweetened Jackfruit)
Why You'll Love This Recipe?
- Simple and quick: Only four ingredients (just like polvoron) and minimal prep.
- Versatile: Use it as a topping for your favorite Filipino desserts or enjoy it by itself.
- Natural sweetness: Jackfruit’s inherent sweetness means less added sugar.
- Kid-friendly: A great way to introduce kids to new fruits and flavors.
- Perfect for toppings: Complements desserts like halo-halo, ice cream, or even banana con yelo.
Jackfruit and Its Origin
Jackfruit, originating from the rainforests of the Western Ghats in India, is a large tropical fruit in the Moraceae family. Known for its size and versatility in cooking, it is used in a variety of dishes from savory curries to sweet desserts like Minatamis na Saging in Filipino cuisine. Widely cultivated in tropical regions globally, jackfruit is prized for its nutritious fruit and versatile seeds.
What Jackfruit Taste Like?
Jackfruit has a subtly sweet flavor reminiscent of a combination of pineapple, mango, and banana, with a hint of tartness. Its texture is unique, often described as a cross between pulled pork and pineapple, making it versatile for both sweet desserts like Minatamis na Saging and savory dishes like jackfruit tacos or curry.
Ingredients
Here's what's need to make minatamis na langka:
- Jackfruit (Langka), no seed: Fresh or canned jackfruit works. Remove the seeds and cut into strips.
- Brown Sugar: Adds a deep, caramel-like sweetness to the dish.
- Water: Helps dissolve the sugar and create the syrup.
- Pinch of salt: Balances the sweetness and enhances the flavor of the jackfruit.
See recipe card for quantities.
Substitution and Addition
- Fresh vs. Canned Jackfruit: If you can't find fresh jackfruit, canned jackfruit in syrup works well, just reduce the sugar.
- White Sugar: You can substitute brown sugar with white sugar for a lighter flavor.
- Coconut Milk: For a richer version, add a splash of coconut milk to the syrup while simmering.
- Vanilla extract: Add a touch of vanilla for an extra layer of flavor.
How to Make Sweetened Jackfruit?
- Gather your ingredients, including fresh jackfruit (langka), brown sugar, water, and a pinch of salt.
- In a pot, combine brown sugar, water, and a pinch of salt. Bring the mixture to a boil, stirring occasionally until the sugar dissolves completely.
- Once the syrup starts boiling, add the prepared jackfruit (langka) into the pot. Reduce the heat to medium-low and simmer uncovered until the jackfruit becomes tender 5-8 minutes.
- Once cooked, let the Minatamis na Langka cool to room temperature or serve warm. Enjoy as a delightful Filipino dessert!
Other Recipes that Uses Jackfruit/ Langka
- Jackfruit Ice Cream: Creamy, sweet, and tropical, this ice cream captures the unique flavor of ripe jackfruit in every scoop.
- Ginataang Langka: A savory Filipino dish where tender jackfruit is simmered in coconut milk with shrimp or pork, creating a rich, flavorful stew.
- Jackfruit Smoothie: A refreshing blend of jackfruit, coconut milk, and a touch of honey, perfect for a tropical breakfast or snack.
- Jackfruit Curry: This vegan-friendly dish features jackfruit cooked in a spiced coconut curry sauce, great with rice or naan.
- Jackfruit Tacos: Shredded young jackfruit is seasoned and cooked to mimic pulled pork, making a tasty filling for tacos or burritos.
- Jackfruit Chips: Crispy and slightly sweet, these dried jackfruit chips are a healthy snack option that’s full of flavor.
- Jackfruit Sticky Rice: A sweet dessert where sticky rice is paired with ripe jackfruit and drizzled with coconut sauce, ideal for a tropical treat.
Recipe Variation Ideas
- Langka with Coconut Milk: Add coconut milk to the syrup for a creamier version.
- Langka and Sago: Mix in cooked sago (tapioca pearls) for added texture.
- Langka with Vanilla: A dash of vanilla extract brings out the natural sweetness of the fruit.
- Langka and Banana: Combine with slices of bananas for a tropical duo.
- Langka and Ube: Mix with ube (purple yam) to create a vibrant and colorful dessert topping.
What to Serve with Minatamis na Langka?
- Halo-Halo: This sweetened jackfruit makes for a perfect topping in this famous Filipino shaved ice dessert.
- Banana con Yelo: Add it to this refreshing dessert with shaved ice and milk for an extra burst of flavor.
- Ice Cream: Top your favorite halo-halo ice cream or vanilla ice cream with minatamis na langka for a tropical treat.
- Cassava Cake: Serve as a side topping to a slice of warm cassava cake.
- Taho: Add a few spoonfuls to your warm or cold taho for a fruity twist.
How to Store Leftovers
Store any leftover Minatamis na Langka in an airtight container in the refrigerator for up to 5 days. You can also freeze it for longer storage, and simply reheat before serving.
Top Tips
- Don’t overcook the jackfruit: You want it to stay soft but not mushy, so keep an eye on it while simmering.
- Adjust the sweetness: If your jackfruit is extra ripe and sweet, feel free to reduce the amount of sugar.
- Let it cool: The syrup will thicken slightly as it cools, making the jackfruit even more delicious!
Recipe FAQs
Jackfruit can be sweetened to make Minatamis na Langka, which is perfect as a topping or eaten on its own.
You can add flavor to jackfruit by simmering it in a syrup made with sugar and water. Coconut milk and vanilla are also great additions.
The best way to cook jackfruit for desserts is to simmer it in a simple syrup until it becomes tender and sweet.
More Filipino Recipes
Recipe Card
Minatamis na Langka (Sweetened Jackfruit)
Equipment
- 1 small pot
Ingredients
- 2 cups jackfruit/ langka
- ½ cup brown sugar
- 1 cups water
- ¼ teaspoon salt
Instructions
- Gather your ingredients, including fresh jackfruit (langka), brown sugar, water, and a pinch of salt.
- In a pot, combine brown sugar, water, and a pinch of salt. Bring the mixture to a boil, stirring occasionally until the sugar dissolves completely.
- Once the syrup starts boiling, add the prepared jackfruit (langka) into the pot. Reduce the heat to medium-low and simmer uncovered until the jackfruit becomes tender 5-8 minutes.
- Once cooked, let the Minatamis na Langka cool to room temperature or serve warm. Enjoy as a delightful Filipino dessert!
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