PUMBA21 🧡🍪 on Nostr: After I cut up this jackfruit and ate all the sweet, juicy flesh (so good! 😋), I ...

After I cut up this jackfruit and ate all the sweet, juicy flesh (so good! 😋), I saved the seeds and turned them into one of the Auspicious Thai Desserts—Med Khanun (เม็ดขนุน), which means “jackfruit seed.”

It’s a traditional Thai lucky dessert that stands for support and help in life and career.

The taste? It’s rich, smooth, sweet, and a little sticky—probably something like a mix between marzipan and gulab jamun.

Jackfruit seeds are naturally starchy. Sometimes I just boil them with a bit of salt and snack on them like that. But this time, I wanted to make something special.

These days, most people use mung beans instead of real jackfruit seeds because it’s easier and gives more yield.

But I grew up in a family that really valued not wasting food, so I try to make the most of everything I’ve got. It feels good to make something meaningful from start to finish. 😊

#foodstr #zapcooking #siamstr

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Just finished cutting into this big boy! 😮‍💨

Jackfruit is a tropical fruit with a unique flavor when it’s ripe, the flesh tastes like a mix of pineapple, banana, and mango. I didn’t weigh it, but I’m pretty sure it’s over 20 lbs!

For anyone curious: cutting jackfruit can be a bit of a mission. It’s super sticky inside, so it helps to oil your knife and hands first. Then I usually cut it into sections, remove the core, and pull out the golden pods one by one.

So grateful to have access to this through my parents’ harvest. Feeling lucky and thankful! 🙏🏽😊

#foodstr