How to make extremely quick tamarind-coated jackfruit seeds using a solid stainless steel pan

How to process Da Lat seeds with tamarind

• 1

  Soak tamarind

  Put the tamarind in a large bowl and mash it evenly.

  Add 2 liters of boiling water to the tamarind and let it soak for 1 hour.

  

  
• 2

  Prepare Da Lat seeds

  Add half a tablespoon of salt to a pot of boiling water.

  Boil the Da Lat seeds for 15 minutes.

  Transfer the Da Lat seeds to a colander and rinse several times with water to completely remove the slime.

  Let the Da Lat seeds drain well.

  

  
• 3

  Prepare pineapple

  Slice the pineapple into thin slices, then cut into small strips for easier enjoyment.

  
• 4

  Mix Da Lat seeds and pineapple

  Once drained, add the Da Lat seeds to the bowl containing the freshly cut pineapple.

  Add 1 kg of rock sugar and 1 teaspoon of salt, and mix well.

  Leave it out in the sun to help the rock sugar dissolve faster and infuse into the pineapple and Da Lat seeds.

  

  

  
• 5

  Strain tamarind juice

  Strain to take the tamarind juice.

  Then add 1 liter of water to the tamarind pulp to strain again.

  You can wear food gloves for convenience when straining the tamarind juice.

  
• 6

  Cook tamarind juice

  Add 1.5 kg of rock sugar and 1 teaspoon of salt to the tamarind juice.

  Heat to dissolve the rock sugar and salt to give the tamarind juice a sweet flavor.

  Tip:

  • While cooking the tamarind juice, remember to stir continuously so that it does not burn.
  • When the tamarind juice boils, reduce the heat to simmer so that the juice thickens slowly.

  

  
• 7

  Coat jackfruit seeds and pineapple

  Add jackfruit seeds and pineapple to coat so that the sugar syrup thickens and blends with the ingredients.

  
• 8

  Add the jackfruit seeds and pineapple to the tamarind water

  Add the jackfruit seeds and pineapple to the pan of tamarind water, continue to simmer for about 30 minutes.

  When the tamarind water thickens, turn off the heat, that’s just right.

  When cooled, the tamarind water will thicken even more, so you don’t need to worry about the mixture being too runny.

  

  
• 9

  Storage

  Let the tamarind-simmered jackfruit seeds cool completely, then place them in a glass jar, seal tightly, and store in the refrigerator.

  It can be stored for 2 – 3 weeks.

  
• 10

  Enjoy

  Add about 2 tablespoons of tamarind-simmered jackfruit seeds into a glass.

  Add a little water and stir to dissolve the tamarind jam.

  Add crushed ice, and finally garnish with a bit of jackfruit seeds and some roasted peanuts.