Nangka

jackfruit-1

One of my favourite Tropical fruit for cupcake flavours, Nangka (Indonesian for Jackfruit) has distinctive fragrance that remains event after baking process, the texture otherwise changed from chewy to soft bite, similar to apricot. In the process of getting the perfect taste and texture of the Nangka cupcake I’ve tweaked my buttercream recipes since I preferred lighter and creamier frosting than the usual buttercream that I made and it works, my Nangka cupcake is now perfect, absolutely delicious.

Last weekend my better half went cycling up to the Mountain in Tagaytay and brought me a wheel of ripened jackfruit, such a coincidence, I’ve promised my fellow BSM Class Reps mums I will cook authentic Balinese lunch this week and I know exactly what I will make for dessert!

I’ve cooked up a storm (as always), made my version of Balinese Nasi Campur (nasi barak, be siap pelalah, be genyol, ati be siap, rendang be sampi, pepes salmon, jukut pecel) served with krupuk udang, dessert were Bubuh Injin and Nangka cupcake. We’ve had a blast, I’m sharing the food photos here.

PS. I love cooking these dishes, it brings so much memories of my family and the Island of Gods  ❤

image

image

image

image

image

2 thoughts on “Nangka

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s