Cempedak Goreng
Makan Tengah Hari • Malaysia
How to Make Buah Cempedak Goreng (Traditional & Healthy Version)
Buah Cempedak Goreng is a beloved Malaysian vegetarian snack and lunch treat, celebrated for its crispy golden batter and sweet, aromatic buah cempedak flesh. Originating from the heart of Malaysia, this dish is a staple in many homes, especially during festive seasons and family gatherings. The cempedak fruit, closely related to nangka (jackfruit), offers a unique taste and fragrance that Malaysians cherish. Its soft, creamy texture pairs perfectly with a light, crunchy batter, making it a delightful contrast in every bite. Malaysian cuisine is known for its multicultural influences, and Buah Cempedak Goreng beautifully showcases the harmony between traditional Malay flavors and local ingredients. Using santan (coconut milk), pandan, and flour, this recipe draws on the richness of Malaysia's agricultural bounty. It is commonly found at pasar malam (night markets) and roadside stalls, serving as a nostalgic reminder of childhood and community. Choosing healthier cooking methods and ingredients allows you to enjoy this classic without the guilt, making it suitable for calorie-conscious Malaysians.
Bahan-bahan(untuk 1 medium plate (6-8 pieces))
- 300g Buah cempedak (fresh fruit pods, seeds removed)
- 1 cup All-purpose flour (tepung gandum)
- 1/4 cup Rice flour (tepung beras)
- 1/2 cup Santan (coconut milk) (light santan)
- 1/2 tsp Baking powder
- 1 leaf Pandan leaf (finely chopped or blended) - pilihan
- 1/2 tsp Salt
- 1/3 cup Water
- for shallow frying Vegetable oil (can use canola or sunflower oil)
- 1/4 tsp Turmeric powder (serbuk kunyit) - pilihan
Arahan
- 1
Prepare buah cempedak by removing seeds and separating the pods. Pat dry with kitchen towels.
5 minutes
Ensure the fruit pods are dry to help the batter stick evenly.
- 2
Mix all-purpose flour, rice flour, salt, baking powder, and turmeric powder (if using) in a bowl.
3 minutes
Rice flour gives extra crispiness to the batter.
- 3
Add santan, water, and pandan leaf to the dry ingredients. Mix until a smooth, thick batter forms.
5 minutes
Add water slowly to avoid a runny batter.
- 4
Heat vegetable oil in a shallow pan on medium heat.
3 minutes
Test oil temperature with a drop of batter; it should sizzle immediately.
Kenapa hidangan ini sihat
This recipe is healthier than traditional versions by using shallow frying, light coconut milk, and limiting oil. The inclusion of rice flour reduces gluten content, making it suitable for those sensitive to wheat. Cempedak itself is naturally low in fat and high in fiber, aiding digestion and satiety. It's a nutritious choice for those seeking a vegetarian Malaysian lunch that balances flavor and healthy ingredients.
Buah Cempedak Goreng offers a range of nutrients thanks to cempedak fruit, which is high in fiber, vitamin C, and potassium. Using light santan adds healthy fats that support heart health, while rice flour keeps the batter lighter and crisp. Shallow frying reduces oil absorption compared to deep frying, resulting in fewer calories and less saturated fat. The use of pandan provides antioxidants and a natural fragrance, enhancing the nutritional value.
Petua
- 💡Tip 1: Use light santan to reduce calories without sacrificing flavor.
- 💡Tip 2: Blend fresh pandan leaf with water for a more intense aroma.
- 💡Tip 3: Fry in small batches to ensure maximum crispiness and avoid soggy batter.
Penyimpanan & hidangan
Store leftover Buah Cempedak Goreng in an airtight container for up to 2 days. Reheat in the oven or air fryer to restore crispiness. Avoid refrigerating as this may soften the batter.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 180.0 kcal |
