Langka also known as the jackfruit, is a popular food item in tropical south and southeast Asia. They can be used in dishes with coconut milk, while the ripe and sweet variety is a popular ingredient for deserts.
Pandan on the other hand, is a flavoring derived from a leaf, also known as the screw-pine leaf, which is also a popular ingredient in pinoy deserts. In fact, green-colored pinoy deserts, are most likely flavored with the pandan, although originally, it was a popular add-on to make an aroma-full pot of steamed white rice.
Now, when the Langka and Pandan meet, you have a tropical tango of two complementing flavors, and what better way to have the union of the two, than by way of dessert.
1 ½ cups graham cracker crumbs
3 tablespoons sugar
6 tablesppoons (3/4 stick) unsalted butter – melted
½ cup kasuy nuts- ground (pulse in food processor a few times ot ground with a mortar and pestle)— optional
20 oz canned jackfruit – drained and chopped or pureed… save the syrup
2 8 oz packages cream cheese sofetened
1 cup sour cream
1 ¼ cup sugar
4 large eggs
Save some langka strips for the topping
Langka Pandan Glee
All the syrup from the canned jackfruit (about 1 cup)
1 tsp lime juice
1 Tablespoon sugar
3 drops pandan flavoring
prepped Unflavored Gelatin à mix 3 Tablespoons langka syrup with 1 pack gelatin powder to bloom for about 5 minutes
What to Do
1) Start with preparing the crust.
- Preheat oven to 375F
- Lightly butter a 9 inch pan with about 2 ¾ inch depth
- Stir graham cracker crumbs and sugar in a bowl to blend. Add the kasuy.
- Add the melted butter and stit until evenly moistened.
- Press the crumb mixture firmly onto the bottom (not sides) of prepared pan.
- Bake until the crust is set, about 12 minutes.
- Cool completely.
2) Prepare the Cheesecake Filling
- Beat the cream cheese and sugar in a bowl until smooth.
- Add eggs one at a time beating well after each addition.
- Add the pureed or chopped langka and incorporate well
- Pour the filling over the baked crust.
- Bake until set about 1 hour and 25 minutes in 375F oven.
- Let cool.
3) Prepare the Langka Pandan Glee
- Bloom the gelatin
- In a saucepan, bring to boil the langka syrup and pandan flavoring.
- Once it starts boiling, add the gelatin and combine very well.
- Set aside to cool slightly.
4) Assemble the strips of langka on top of the baked cheesecake. Gently pour over the slightly cooled gelatin mixture. Refrigerate and serve chilled.
Go ahead. I dare you to sample this unique marriage of tastes with this World Urbanista original recipe!
Interested in another recipe with langka and pandan? Click here.
Find more recipes at worldurbanista.com by clicking here.
Written by Donna
With moving to California and having two kids, Donna traded in her city night-owl-running-on-caffeine lifestyle by becoming a suburban domestic deity. She is a special-ed teacher during the daytime, and a juggler of sorts in the evenings and most weekends. If most people find watching TV or shopping relaxing, she on the other hand, finds running, making lists of things to do, trips to the grocery, crafting, and experimenting with new recipes to be fun.
Check out her blog on cooking, crafting and ideas for other things to do.