How to cook delicious, fragrant, and creamy jackfruit pudding with pandan leaves for the family to enjoy

How to Prepare Che Sa Ke with Pandan Leaves and Coconut Milk

• 1

  Prepare and Chop Sa Ke

  After purchasing, peel the sa ke, remove the seeds, and cut it into bite-sized pieces, then soak it in salt water for about 5 minutes before rinsing it clean.

  Note:

  • Soaking sa ke in salt water helps remove the sap from the fruit. Other methods can be applied, such as soaking in water mixed with lemon juice or soaking in clear lime water.
  • Do not soak for too long as it will make sa ke mushy; soak only for 5 – 10 minutes.
  • Removing the sap will help sa ke retain its white color and prevent browning.

  
• 2

  Blend Pandan Leaves to Extract Juice

  Chop the pandan leaves and then put them in a blender with 100ml of water. After that, strain the mixture through a cloth to extract the juice.

  
• 3

  Cook Che Sa Ke

  Add sa ke to a pot with 500ml of water and cook over medium heat for 20 minutes until the sa ke is tender.

  Add 100g of sugar to the sa ke, stir well until the sugar dissolves, then add 100ml of pandan juice and 100ml of coconut milk, mixing thoroughly and bringing it back to a boil.

  Dissolve 50g of tapioca flour in water and add it in, stirring well and cooking for another 5 minutes before turning off the heat.

  

  
• 4

  Final Product

  The jackfruit pudding with pandan leaves and coconut milk has an appealing green color and an enticing aroma. When you eat it, you will taste the sweet and buttery flavor of the jackfruit combined with the richness of the coconut milk, all harmonizing to create a wonderful pudding.