20 pieces cempedak
60 g rice flour
10 g corn flour
100 g plain flour
½ tsp salt
1 cup of water (more if batter is too thick)
¼ tsp turmeric powder
peanut oil (for deep frying)
½ cup of melted gula melaka
| If batter is too runny, adjust with little more plain flour.
| If batter is too thick, adjust with little water.
Heat up oil in a deep frying pan.
Dip cempedak in the batter.
| Do not over crowd the pan when frying, as this may reduce the temperature of hot oil.