Cempedak is an exotic fruit, which sits in the same large family of breadfruit and jackfruit. It’s a favourite in SE Asia, particularly in Malaysia. The texture of the cempedak flesh is soft, while it has a strong aroma and has a distinct sweet taste. This recipe will give you a perfectly crispy deep fried coating, but you must keep all the ingredients cold or chilled prior to cooking to get the ideal crunchiness.
|900 gram Cempedak|
|120 gram Crispy Flour* (Tepung Rangup)|
|25 gram Plain Flour|
|20 gram Rice Flour|
|1 tspn Salt|
|2 tbsp Sugar|
|200 ml Club Soda* (Cold)|
|Oil (enough to fry)|
- Mix the crispy flour, plain flour, rice flour, salt & sugar in a bowl.
- Pour in the cold club soda gradually into the dry mixture while whisking until it forms a smooth, runny batter.
- Add the cempedak pieces into the batter and stir well until they are all well coated.
- Pour enough oil into a frying pan/pot & heat up to a medium-high heat.
- Once the oil is hot, fry each piece of the cempedak for 5-6 minutes until it turns golden brown. Do not stir or flip the pieces for the first 2-3 minutes. This is helps the batter to form a crispy crust that won’t fall off. You can turn them when the edges have turned slightly golden & continue frying until the pieces are evenly golden.
- Transfer the fried cempedak pieces to a metal strainer to drain the excess oil. Then place them on some kitchen paper towel to absorb any remaining oil. Let the excess oil drip before placing the fried cempedak on the kitchen towel, this prevents the kitchen towel from turning soggy & will keep your fried cempedak crispy.
- Serve immediately!
– We used ‘Adabi Tepung Rangup Suri’ in our recipe.
– Place your dry ingredients chilled in the refrigerator for 1-2 hours before making the batter. This ensures that your batter stays airy & crispy even after it cools down.