Ingredients

  • Yields 18-20 pieces
  • 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)

     

  • garnish:

    ½ cup of melted gula melaka

     

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Recipe Courtesy of
Asian Food Network

Fried Cempedak

A classic malaysian street food snack, you can't get enough of cempedak, a sweet pungent fruit deep fried till golden brown in a light crispy batter.
  • Easy
  • 10 min
  • 20 min
  • 10 min
  • 2 steps
  • 9 Ingredients
  • Easy
  • 2 steps
  • 9 Ingredients
  • 10 min
  • 20 min
  • 10 min

Instructions

  1. Make cempedak batter

    • In a bowl, add rice flour, corn flour, plain flour, salt and turmeric powder. Add water little by little and stir well until it forms a thick batter.  Set aside

    | If batter is too runny, adjust with little more plain flour.

    | If batter is too thick, adjust with little water.

    Make cempedak batter


  2. Fry cempedak

    • Heat up oil in a deep frying pan.

    • Dip cempedak in the batter.

    • Fry it until golden brown.
    • Remove and drizzle lightly with melted gula Melaka before serving

    Do not over crowd the pan when frying, as this may reduce the temperature of hot oil.

    Fry cempedak


Plate and Serve!

Plate and Serve!

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Ingredients
  • Yields 18-20 pieces
  • 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)

     

  • garnish:

    ½ cup of melted gula melaka

     

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