Cempedak Goreng Recipe

Crunchy outer batter coating, and soft, yellow-orange cempedak fruit inside. For Malaysians, or even those in Indonesia, Thailand, and Singapore, cempedak needs no introduction. But for the rest of the world? Cempedak is a tropical fruit, similar to jackfruit, and can be eaten fresh. It’s especially delicious when fried as a snack or sweet dessert (KUIH KASWI RECIPE). 

Cleaning cempedak can be messy due to its sticky sap, like jackfruit. Sometimes it’s easiest to buy from fruit traders who have already prepared the fruit.

For this easy Malaysian dessert, there’s not much to do. First, make the batter. For this Cempedak Goreng Rangup, it’s elevated with black sesame seeds. A unique touch. Next, dip the fruit in the batter and fry in batches.

 

The result? Golden brown and crispy on the outside, while the inside stays soft and delicious. This recipe shows how to make crispy cempedak goreng at home using simple ingredients (PULUT INTI MANIS). 

Whole cempedak fruit. Sweet, soft, and sticky like jackfruit. Handle with care.

Ingredients for Cempedak Goreng

12 cempedak pulps

1/2 cup all-purpose flour

1/3 cup corn flour

1/3 cup rice flour

2 tsp black sesame seeds

A pinch of baking powder

A pinch of salt

Water (as needed)

Oil (as needed for frying)

How to Make Cempedak Goreng 
Combine all-purpose flour, corn flour, rice flour, baking powder, black sesame seeds and salt.

Gradually add water, whisking for a smoother batter.

Drop in cempedak pulps to the batter and mix.

Heat oil in a pan, then fry each pulp on both sides. 

Remove and drain off excess oil.