Ingredients 

Base Stew

• 1 cup young jackfruit balls (scooped with a small melon baller)

• ½ cup coconut cream

• ¼ cup coconut water

• 1 tbsp muscovado sugar

• 1 tbsp light fermented cane honey (or regular honey if unavailable)

• 1 tbsp minced shallots

• 1 tsp ultra-thin julienned ginger (ginger threads)

• 1 small strip calamansi rind

• 1 pinch pink Himalayan salt

• 1 pandan leaf, knotted

Pearl Add-ins

• 2 tbsp mini sago pearls (pre-cooked)

• 1 tbsp diced candied pineapple

• 1 tsp toasted sesame seeds

Finishing Aroma Oil

• 1 tbsp coconut oil

• 2–3 dried hibiscus petals (optional for color + fragrance)

• 1 whole clove

Instructions 

1. Prepare the Aromatic Oil

1. Heat the Platinum 1 Qt over low heat.

2. Add coconut oil, hibiscus petals, and clove.

3. Let them steep for 3–4 minutes until lightly fragrant.

4. Strain the oil and set aside.

2. Build the Stew Base

1. In the same pot, add coconut cream, coconut water, muscovado sugar, shallots, ginger threads, calamansi rind, and the pandan leaf.

2. Stir on low heat until the mixture becomes glossy and aromatic (about 6 minutes).

3. Add the jackfruit pearls and simmer gently for 8–10 minutes until tender but not mushy.

3. Add the Pearls & Sweet Notes

1. Fold in the cooked mini sago and candied pineapple.

2. Add the fermented cane honey and a pinch of salt.

3. Simmer for another 2 minutes on low.

4. Finish & Serve

1. Remove the pandan leaf and calamansi rind.

2. Spoon the stew into a white dish to highlight its pastel-rose color.

3. Drizzle with 1–2 tsp of the hibiscus aroma oil.

4. Top with toasted sesame seeds and extra ginger threads.