Peel and wash the breadfruit. Dice it.

Add the breadfruit to a large pot along with the thin coconut milk, pandan leaf, cardamom pods (with their ends snipped off) and cardamom.

Cover the pot and cook on medium heat until the breadfruit becomes soft but not mushy. Turn down the heat when it reaches boiling point, and let it just simmer for the rest of the time.

Remove the lid from the pot, add the sugar and cook uncovered until the mixture becomes thick and takes on a golden brownish colour-need to stir it once in awhile at medium low heat.

Add the thick coconut milk and water and stir well to combine. Cook for another 2 minutes on low heat.