Jackfruit, the largest tree born fruit in cultivation, is pretty popular both in sweet and savory applications, and, fortunately, canned jackfruit is easily gotten here. Last year, for the holidays, I prepared a jackfruit and coconut ice cream. This year, I tried out a new method: a two toned cut cookie bar.
First, prepare the housing: I used a square cake pan, which I lined with parchment paper. I find this is best accomplished by laying two layers intersecting in the middle.
The cookie layer starts by creaming a stick of butter with some ratio of white and brown sugar. The more brown sugar, the softer the resulting cookie layer. I used about a cup of sugar, with about 25% brown sugar. After creaming, beat in a room temperature egg, and about 2 tablespoons of milk. Then 2 cups of flour and some shredded coconut, until it comes together into a sticky cookie dough. Chilling the dough will make it easier to work with, but just press it into the pan into an even layer.
Bake this for about 20 minutes at 175°C (350°F) , and allow to cool to room temperature.
Meanwhile, drain a can of jackfruit, cut across the strings, and puree in a food processor. Beat some room temperature cream cheese or neufchâtel cheese until soft, mixing in sugar (be careful as the jackfruit would be sweet already), an egg, the pureed jackfruit, and a 2-3 tablespoons of tapioca starch. Pour this over the cookie layer, and bake it in a 150° C (300° F) oven until the top layer sets. I found this took around 30 minutes. Allow to cool in the refrigerator overnight before cutting into cookie-sized slices. These bars are fairly rich.
Should go well with strong tea.