Jackfruit milkshake Ingredients: appropriate amount of jackfruit, 250ml pure milk. Method: Remove the core of the jackfruit, put it into a food processor cup, add 250ml of pure milk, beat at low speed for 30 seconds and drink.

Ingredients for jackfruit mousse: 160g digestive biscuits, 80g butter, 450g whipping cream, 60g sugar, 20g gelatine flakes, appropriate amount of cold water, 150g fresh jackfruit, appropriate amount of rock sugar, 8-inch round cake mold, gelatine 10g slices, appropriate amount of water, and two tablespoons of jackfruit jam. Method: 1. Add water to jackfruit and puree it, pour it into a pot, add rock sugar, and boil to make jackfruit jam. 2. Mash the biscuits, add butter and mix well, pour into the cake mold, press it tightly with a spoon, and put it in the refrigerator for later use. 3. Soak the gelatin slices in ice water until soft, add appropriate amount of cold water and heat it with hot water to dissolve. Pour in the cooked jackfruit jam and powdered sugar, then whip the whipped cream until it is 70% thick, pour in all the ingredients, mix, and add Refrigerate overnight. 4. Melt the gelatine sheets and add the jam, pour it onto the mousse that has been frozen overnight, and continue to refrigerate for about 2 hours.

Passion Fruit and Jackfruit Honey Drink Ingredients: 4 passion fruits, an appropriate amount of honey, and a tablespoon of pineapple jam. Method: 1. Take out the passion fruit pulp and put it into a cup, add a tablespoon of pineapple jam, pour in about 250ml of warm water, and stir evenly. 2. According to personal preference, add appropriate amount of honey and mix thoroughly.

Almond Pineapple Sago Ingredients: sago, 1 white fungus, 1 bottle of almond juice, 3-4 pieces of jackfruit, white sugar (rock sugar is better). Method: 1. Turn from high heat to low heat, cook the sago until almost mature, then turn off the heat, cover with a lid and simmer until the sago is cooked through. 2. Use a sieve to filter out the soup water for cooking sago, then put it in a bowl and store it in the refrigerator for later use. 3. Put 1 bottle of almond milk, two large bowls of water and the white fungus soaked in hot water for more than 1 hour into the pot, and cook until the white fungus thickens. 4. Chill the cooked almond milk and add sago, then cut the iced jackfruit into cubes and add it to the dessert.

Glutinous rice stuffed with jackfruit Ingredients: jackfruit, half glutinous rice, appropriate amount of white sugar, 2 teaspoons. Method: 1. Soak the glutinous rice in water for 3 hours. 2. Dig out the jackfruit one by one and put it in the refrigerator for later use. 3. Place the glutinous rice in a steamer, steam over high heat, wait until the water boils and then turn off the heat for about 20 minutes. 4. Put the white sugar into the steamed glutinous rice and stir until the sugar dissolves. Place in the refrigerator to chill. 5. After an hour, take out the jackfruit, scoop out the inside and stuff the glutinous rice into the jackfruit.

Grilled jackfruit

Method:

1. Take out the jackfruit and remove the core, leaving the pulp.

2. Use it to score the jackfruit flesh a few times.

3. Spread the jackfruit meat flat on the oven rack.

4. Preheat the oven to 200 degrees for 5 minutes, upper and lower heat, middle and lower layers, 180 degrees, for 1 hour.

5. After baking for 15 minutes, take out the jackfruit, flip it, and bake again.

6. After flipping, adjust the oven temperature to 150 degrees and continue baking the middle layer. After baking for 20 minutes, flip it again and continue baking.

7. When the jackfruit starts to turn brown, take it out and let it cool.

Jackfruit milkshake Ingredients: appropriate amount of jackfruit, 250ml pure milk. Method: Remove the core of the jackfruit, put it into a food processor cup, add 250ml of pure milk, beat at low speed for 30 seconds and drink.

Ingredients for jackfruit mousse: 160g digestive biscuits, 80g butter, 450g whipping cream, 60g sugar, 20g gelatine flakes, appropriate amount of cold water, 150g fresh jackfruit, appropriate amount of rock sugar, 8-inch round cake mold, gelatine 10g slices, appropriate amount of water, and two tablespoons of jackfruit jam. Method: 1. Add water to jackfruit and puree it, pour it into a pot, add rock sugar, and boil to make jackfruit jam. 2. Mash the biscuits, add butter and mix well, pour into the cake mold, press it tightly with a spoon, and put it in the refrigerator for later use. 3. Soak the gelatin slices in ice water until soft, add appropriate amount of cold water and heat it with hot water to dissolve. Pour in the cooked jackfruit jam and powdered sugar, then whip the whipped cream until it is 70% thick, pour in all the ingredients, mix, and add Refrigerate overnight. 4. Melt the gelatine sheets and add the jam, pour it onto the mousse that has been frozen overnight, and continue to refrigerate for about 2 hours.

Passion Fruit and Jackfruit Honey Drink Ingredients: 4 passion fruits, an appropriate amount of honey, and a tablespoon of pineapple jam. Method: 1. Take out the passion fruit pulp and put it into a cup, add a tablespoon of pineapple jam, pour in about 250ml of warm water, and stir evenly. 2. According to personal preference, add appropriate amount of honey and mix thoroughly.

Almond Pineapple Sago Ingredients: sago, 1 white fungus, 1 bottle of almond juice, 3-4 pieces of jackfruit, white sugar (rock sugar is better). Method: 1. Turn from high heat to low heat, cook the sago until almost mature, then turn off the heat, cover with a lid and simmer until the sago is cooked through. 2. Use a sieve to filter out the sago cooking water, then put it in a bowl and store it in the refrigerator for later use. 3. Put 1 bottle of almond milk, two large bowls of water and the white fungus soaked in hot water for more than 1 hour into the pot, and cook until the white fungus thickens. 4. Chill the cooked almond milk and add sago, then cut the iced jackfruit into pieces and add it to the dessert.

Glutinous rice stuffed with jackfruit Ingredients: jackfruit, half glutinous rice, appropriate amount of white sugar, 2 teaspoons. Method: 1. Soak the glutinous rice in water for 3 hours.

2. Dig out the jackfruit one by one and put it in the refrigerator for later use. 3. Place the glutinous rice in a steamer, steam over high heat, wait until the water boils and then turn off the heat for about 20 minutes. 4. Put the white sugar into the steamed glutinous rice and stir until the sugar dissolves. Place in the refrigerator to chill. 5. After an hour, take out the jackfruit, scoop out the inside and stuff the glutinous rice into the jackfruit.