Cempedak Goreng Rangup

Cempedak Goreng Rangup. Like Pisang Goreng. Almost in fact. Only maybe the fruit. Pisang goreng is crispy fried banana cased in crispy batter. And cempedak goreng is cempedak, if I am not mistaken the aunty or uncle of jack fruit, also cased in a crispy batter after frying. My Cempedak Goreng on the other hand? The traditional frying of cempedak given a tiny bit of new lease of food and dessert life. Why?  I added black sesame seeds in the batter mixture prior to dipping cempedak and frying. Not bad right? Most probably. After all, like I always tell you, we don't have cook like others. We can actually set our selves apart. Even in cooking mind you. In which Malaysian food category must cempedak goreng rangup be placed? Of course alongside our, the rest of our kuih-muih/local delicacies (Malaysian Banana Flambe, Pulut Inti, Wajik Pulut, Pumpkin Sago Dessert, Kuih Kosui & Kuih Buah Melaka). Of course, I can go on, and on, and on, and quote the rest of our local delicacies, then again? Cempedak Goreng Rangup. Natural burst of cempedak sweetness inside and like I have already told you, crispy crunchy batter outside.

Ingredients

12 cempedak pulps

1/2 cup wheat or all purpose flour
1/3 cup corn flour
1/3 cup rice flour
2 tsp bijan hitam/black sesame seeds
A pinch of baking powder
A pinch of salt
Water - as needed
Oil - as needed

Method
Add the three types of flour, baking powder and salt in a mixing bowl.

Pour water bit by bit inside and whisk together for a smooth consistency batter.

Stir in sesame seeds.

Drop in the pulps.

Gently stir.

Scoop the pulp one by one and fried in heated oil.

Drain off excess oil and tuck in.