• Set aside 1/2 cup chopped bits of langka for use later.

  Place the rest of the langka (jackfruit) pieces together with the syrup in a food processor or blender.

  Pulse for 3 to 5 minutes till langka is a smooth puree.
• Add the coconut milk, whole milk and sugar to the langka puree in the food processor.

  Pulse for 2 to 3 minutes till smooth.

  Pour the langka mixture into a medium-sized bowl. Add and mix by hand the chopped bits of langka.

To assemble the iced candy:

• Use a small-sized funnel to transfer the liquid to the plastic bags. Attach the opening of the plastic bag to the bottom tip of the funnel. See how I poured the liquid in a past blog post. Click here.

  Pour about 1/3 cup of the smooth langka mixture into each plastic via the funnel. Leave room for about 1 to 1 1/2 inch space on the opening of the plastic bag.

  Once the plastic bag is filled with the langka mixture, twist the top and tie a knot with the edge of the plastic bag. Repeat the process with the next bags by filling each one with the langka mixture.

To freeze iced candy:

• Place the filled iced candy bags side by side in a flat position inside a plastic container. Make sure the plastic iced candy bags are in a straight position and not twisted nor crooked.

  Cover the container. Freeze the iced candy overnight. Serve the iced candy frozen.

Cook's comments:

• In the Philippines where there are numerous regions, and provinces, the langka is known in different dialects. In Tagalog it is nangka; angka in Kapampangan; nangka in Cebuano and Ibanag; anangka in Ilocano; yangka, badak or nangka in Maranao; badak in Maguindanao. And of course in English, it is jackfruit.