Fried Cempedak delivers a delightful balance between crisp and caramelized. Golden on the outside and sweet on the inside, this tropical snack captures the essence of Southeast Asian street food in every bite. Once dipped in batter and fried to a perfect crunch, the fruit transforms into a deeply comforting and flavorful treat.
Ingredients Breakdown
The batter’s composition plays a central role in achieving the desired texture. A trio of flours—plain, rice, and corn—is used for a reason. Plain flour lends structure and cohesion, while rice flour provides the signature crispiness. Corn flour adds a subtle lightness, creating that delicate crunch when fried to golden perfection.
Selecting the right cempedak is essential. Look for fruit that’s slightly soft when pressed and emits a strong, sweet aroma. The flesh should be bright yellow-orange, indicating ripeness. Overripe cempedak tends to be mushy and may not hold well in the batter, while underripe fruit lacks sweetness and depth.
The salt and turmeric powder may seem minimal, but their impact is significant. Salt sharpens the natural sweetness of the cempedak, while turmeric introduces a warm hue and earthy undertone that subtly enhances the overall flavor.
Peanut oil is chosen for its high smoke point and mild nuttiness, which complements the fruit’s tropical notes without overpowering them. It also ensures a crisp and evenly fried exterior that doesn’t leave the fritters greasy.
To finish, melted gula melaka—Malaysia’s iconic palm sugar—adds a smoky sweetness that envelopes the crunchy fritters in a glossy, caramel-like coating. This final touch elevates the dish, creating a contrast between sticky and crispy textures.
Step-by-Step Preparation Guide
The foundation of this dish lies in the batter. Begin by whisking together the flours with salt and turmeric. Gradually add water to create a thick batter—one that clings easily to the fruit without sliding off. It should be silky and cohesive, not runny or lumpy.
Prepping the cempedak involves removing the outer skin and extracting the pods carefully to avoid tearing the flesh. Each piece should remain whole and intact to ensure it fries evenly and holds its shape after cooking.
Heat the peanut oil in a deep pan over medium heat. Test it with a drop of batter—if it sizzles instantly and rises to the surface, the oil is ready. Gently dip each cempedak pod into the batter and lower it into the oil. Work in small batches to avoid crowding the pan, which helps maintain the oil’s temperature and ensures a uniformly golden crust.
Once the fritters are fried to a rich, amber color, transfer them to paper towels to drain any excess oil. This step is crucial in keeping them crispy rather than greasy.
Arrange the fried cempedak on a serving plate and generously drizzle with warm gula melaka syrup. The glossy finish not only adds flavor but makes for an elegant presentation that entices from the very first glance.
Recipe Tips & Frequently Asked Questions
How to avoid soggy batter
Make sure your cempedak is dry before dipping, and ensure the oil is hot enough—around 175°C (350°F). A low-temperature fry will soak the batter instead of crisping it.
Making ahead: what you can prep in advance
The batter can be mixed and refrigerated for up to 4 hours before use. You can also pre-peel the cempedak and store it in an airtight container in the fridge.
Ensuring even frying: spacing and oil depth tips
Fry in small batches and ensure the oil is deep enough to allow the fritters to float freely. Rotate them gently for an even golden color.
Substitutes if cempedak is unavailable
Jackfruit is a good alternative, though it’s slightly less creamy. Ripe bananas or plantains can also be used for a different but delicious variation.
Can I use jackfruit instead of cempedak?
Yes. While the flavor and texture are slightly different, ripe jackfruit holds up well in batter and is a widely available substitute.
How do I store leftovers and reheat them?
Store in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer to bring back the crispiness.
Is there a baked version of this recipe?
While baking won’t replicate the same crispiness, it’s possible. Brush battered cempedak with oil and bake at 200°C (392°F) until golden, flipping once.
Can I use other oils besides peanut oil?
Yes, use oils with a high smoke point like sunflower, vegetable, or canola oil. Avoid olive oil or butter for frying, as they burn quickly.
What to Serve With This Recipe
Fried Cempedak pairs beautifully with traditional Malaysian beverages. A hot cup of teh tarik, with its creamy pull, complements the fritter’s sweetness. For coffee lovers, a bold kopi balances the caramel richness of the gula melaka.
As part of a larger dessert spread, consider serving Fried Cempedak alongside sticky rice, coconut milk, or even pandan jelly. This creates a tropical dessert board that’s perfect for gatherings or festive occasions.
To play with contrast, try pairing the warm fritters with shaved ice, cold coconut cream, or a scoop of vanilla ice cream. The interplay of temperatures and textures turns a simple snack into a decadent dessert experience.
Creative Variations
For a spiced twist, add a pinch of ground cinnamon or a few drops of pandan essence to the batter. These small additions transform the flavor profile and introduce aromatic notes.
For an ultra-crispy shell, dip the cempedak in batter twice—allowing the first layer to set for a minute before the second dip. This double-coating technique is perfect for those who love an extra crunch.
To enhance the tropical vibe, roll the battered cempedak in desiccated coconut before frying. The coconut toasts beautifully, adding texture and a nutty sweetness.
For a savory take, skip the gula melaka and instead season the batter with chili flakes or garlic powder. This version makes a great snack or appetizer and pairs well with spicy sambal.
Fried Cempedak is a recipe that embodies warmth, comfort, and tropical flair. Its combination of crispy batter, fragrant fruit, and sweet syrup makes it a dish that wins over both traditionalists and curious newcomers alike. Whether served as a teatime treat or a special dessert, it’s a recipe that promises satisfaction in every golden bite.
Ingredients
1 cup Water
100 grams Plain flour
60 grams Rice flour
10 grams Corn flour
1/2 teaspoon Salt
1/4 teaspoon Turmeric powder
20 pieces Cempedak
1/2 cup Melted gula melaka (palm sugar syrup)
Peanut oil, for deep frying
Instructions
Begin by preparing the batter. In a large mixing bowl, combine the plain flour, rice flour, and corn flour. Sprinkle in the salt and turmeric powder, then gradually pour in the water while stirring continuously. Mix until you achieve a smooth, lump-free batter with a thick, coating consistency.
Heat a generous amount of peanut oil in a deep frying pan over medium heat. Once the oil is hot enough (you can test with a drop of batter—it should sizzle immediately), begin dipping the cempedak pieces into the batter, ensuring they are fully coated.
Carefully place each coated cempedak piece into the hot oil. Avoid overcrowding the pan to ensure even frying. Fry the pieces until they are golden brown and crispy on the outside, turning occasionally to brown them evenly.
Once cooked, transfer the fried cempedak onto a plate lined with paper towels to drain excess oil.
Drizzle the warm, melted gula melaka over the crispy fritters just before serving. Serve hot for the best texture and flavor.
Fried Cempedak Recipe
Ingredients
- 1 cup Water
- 100 grams Plain flour
- 60 grams Rice flour
- 10 grams Corn flour
- 1/2 teaspoon Salt
- 1/4 teaspoon Turmeric powder
- 20 pieces Cempedak
- 1/2 cup Melted gula melaka palm sugar syrup
- Peanut oil for deep frying
Instructions
- Begin by preparing the batter. In a large mixing bowl, combine the plain flour, rice flour, and corn flour. Sprinkle in the salt and turmeric powder, then gradually pour in the water while stirring continuously. Mix until you achieve a smooth, lump-free batter with a thick, coating consistency.
- Heat a generous amount of peanut oil in a deep frying pan over medium heat. Once the oil is hot enough (you can test with a drop of batter—it should sizzle immediately), begin dipping the cempedak pieces into the batter, ensuring they are fully coated.
- Carefully place each coated cempedak piece into the hot oil. Avoid overcrowding the pan to ensure even frying. Fry the pieces until they are golden brown and crispy on the outside, turning occasionally to brown them evenly.
- Once cooked, transfer the fried cempedak onto a plate lined with paper towels to drain excess oil.
- Drizzle the warm, melted gula melaka over the crispy fritters just before serving. Serve hot for the best texture and flavor.
