1 kg langka
2 1/2 cups white sugar
1 gram sodium benzoate
1. Select sound, ripe langka fruit.
2. On the first day, cut langka into segments and separate edible pulp from seeds.
3. Wash it in running water and drain.
4. Dip langka in boiling water and drain.
5. Prepare syrup by boiling 2 cups water and 2 cups sugar for 5 minutes.
6. Soak langka pulp overnight in a cooled syrup.
7. On the second day drain off syrup, boil until the consistency becomes thick.
8. Repeat step no. 6
9. On the second day drain off syrup, boil until the consistency becomes thick.
10. Repeat step no. 6.
11. On the fourth day repeat step no. 9 and 10, then add 1 gram sodium benzoate. Mix well.
12. On the fifth day, drain the fruit, arrange on trays and dry in a dehydrator or under the sun for
16 hours at 52-64oC. (sun dried fruits should be pasturized in an oven for 30 minutes before
13. Cool, wrap in cellphane and pack in polyethylene bags.
14. Label and store in a cool dry place.