Chempedak is the same specie as the Jackfruit.
All parts of the Chempedak tree exude a white sap when cut.
The fruit is somewhat smaller in size than Jackfruit and contains soft juicy and sweet flesh covering large seeds. Ripe Chempedak is yellow in colour and is sweeter than jackfruit. Its flavour is musky, aromatic and savoury that resembles durian and mango.
Half portion of Chempadak (20 pcs pulps)
Half cup all purpose flour
1/4 cup corn flour
1/4 cup rice flour
1/2 teaspoon Baking Powder
1/4 to 1/2 teaspoon turmeric powder
2 medium sliced unsalted butter
1 cup ice water
Oiled the knife and wear gloves before you remove the pulps from this fruit.
In a mixing bowl add the three types of flour and the turmeric powder.
Blend the mixture and combine the unsalted butter and ice water.
Mixed thoroughly until the batter is smooth and well incorporated.
Set aside for at least 20 minutes.
Heat wok with sufficient cooking oil and bring to a medium high temperature.
Dip each Chempadak pulp into the batter and deep fry until all sides turned golden brown.
Drain on paper hand towl to absorb any excess oil.
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