Petitchef

Cempedak Cake ~ 'Malaysian Monday no. 8'









The 'Cempedak' is a fruit native to South East Asia found predominantly in Malaysia and Thailand.  It is closely related to the Jackfruit ~ 'Nangka' and like the Jackfruit it'll also excrete a sticky substance when opened.

The yellow flesh surrounding the seeds is very sweet and has a strong, lingering smell but not so overpowering as the durian.

Other than eating this fruit fresh or using it as an ingredient for baking, another way is to make them into fritters, dip them in a batter and deep fry them. This way the seeds can be eaten too!











The whole Cempedak fruit. 
Make a cut in the centre of the fruit and open it  up with your bare hands.  Remember to oil your hands first because of the sticky substance.  See the fleshy pulp  ...........  absolutely sweet and fragrant!






The sweet fleshy pulp and the thinner membrane on the right can also be eaten.  So are the seeds, just boil them with a little bit of salt and once they're soft, they can be eaten.







I used the Chiffon cake tin for this cake.  Can you spot the streaks of Cempedak?  This cake is moist and yummy.
















                                                       Look at that, it's absolutely yummy!



This recipe is adapted from my previous post on  Durian Cake.  The only difference is that I substituted Durian pulp with Cempedak pulp (smashed and discard any hard parts) and baked it for 50 mins. instead of 45 mins.











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