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.
Ingredients
- 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)
- 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)
Step-by-step instructions
Step 1 · Prepare buah cempedak by removing seeds and separating the pods
Prepare buah cempedak by removing seeds and separating the pods. Pat dry with kitchen towels.
Step 2 · Mix all-purpose flour
Mix all-purpose flour, rice flour, salt, baking powder, and turmeric powder (if using) in a bowl.
Step 3 · Add santan
Add santan, water, and pandan leaf to the dry ingredients. Mix until a smooth, thick batter forms.
Step 4 · Heat vegetable oil in a shallow pan on medium heat
Heat vegetable oil in a shallow pan on medium heat.
Step 5 · Dip buah cempedak pods into the batter
Dip buah cempedak pods into the batter, ensuring each piece is fully coated.
Step 6 · Fry coated buah cempedak in batches for 2-3 minutes per side until ...
Fry coated buah cempedak in batches for 2-3 minutes per side until golden brown and crisp.
Step 7 · Drain excess oil by placing fried cempedak on paper towels
Drain excess oil by placing fried cempedak on paper towels.
Step 8 · Serve warm with a sprinkle of salt or paired with a light dipping s...
Serve warm with a sprinkle of salt or paired with a light dipping sauce.
Why this recipe is healthy
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.
A note on tradition
Buah Cempedak Goreng is especially popular in the central and northern regions of Malaysia, such as Kedah and Penang, where cempedak trees are common. Traditionally, this snack is enjoyed during Ramadan and Hari Raya Aidilfitri, often served at open houses or festive gatherings. Its presence at pasar malam highlights its role in Malaysian street food culture, bringing together families and communities.