do you get fresh langka there? i think it’s already preserved in syrup or frozen, right? since we have langka trees in the backyard, we’ve always eaten langka raw, in its natural sweetness. then my mom boiled the seeds, drizzled some rock salt on them and pronto, giant “peanuts”! he.he.
i like preserved langka as well… of course in halo-halo, sometimes with nata-de-coco, and best of all, with milk gelatin that my lola used to make. it’s a poor man’s leche flan (with gelatin instead of eggs, and with sago pearls also). the silkiness of the flan goes well with the chewy texture of the sweet langka and the sago. yum!