Often called the ugly cousin of the jackfruit, cempedak is a tropical superfruit native to Southeast Asia Malaysia, Indonesia, Thailand, Myanmar and Vietnam
Cempedak’s aromatic, custard-like flesh can be eaten fresh or cooked — it can be fried or its pulp creamed to make jams and cakes. Its hard seeds are also edible – boiled, roasted or deep fried like tempura.
Known for a wide range of health benefits, this fruit is rich in vitamins and minerals, and is known for its cancer-preventing and eye-nourishing properties.
What you’ll need
- 120g of unsalted butter, room temperature
- 3/4 cup of castor sugar
- 2 eggs
- 2 cups all purpose flour
- 1.5 tsp baking powder
- 0.5 tsp salt
- 1.5 cups cempedak puree
- Half cup milk
How to make it
- Preheat oven to 180 deg C/ 350 deg F.
- Sift flour, salt and baking powder together in a bowl.
- Beat sugar and butter till light and fluffy.
- Add in eggs, one at a time.
- Beat until light and fluffy.
- Fold in flour mixture and milk, alternating between both, until well combined.
- Mix in 1 cup of cempedak puree.
- Spoon batter into muffin cups then top with a teaspoon of cempedak puree and cover again with a bit of batter.
- Bake in the oven for 20 mins or longer until a skewer inserted in the middle of a muffin comes out clean.
- Cool on a wire rack and enjoy the aromatic taste!
Notes:
- Cempedak puree can also be replaced with jackfruit
- If using canned jackfruit, get the yellow (instead of green) jackfruit and reduce sugar in recipe.