Cempedak is a popular sweet and custard flesh like fruit that is widely enjoyed in many tropical countries. But did you know that you can actually eat the cempedak seeds? Today, I’ll show you how to transform cempedak seeds into a dairy-free chocolate spread!
What is Cempedak?
Cempedak is a tropical fruit found primarily in Southeast Asia. It's similar to jackfruit but smaller and more fragrant, with a distinctive sweet flavor that’s somewhere between durian and banana. While most people focus on the soft, juicy flesh around the seeds, the seeds themselves are highly nutritious and can be cooked and used in a variety of recipes. They have a starchy, nutty flavor that pairs well with both savory and sweet dishes, making them perfect for this chocolate spread.
How to Cook the Seeds of Cempedak
The seeds of cempedak are often discarded, but they can be cooked and turned into a fantastic base for recipes. Cooking cempedak seeds is easy, all you need to do is boil them!
Ingredients Needed for Cempedak Chocolate Spread
This recipe is not only dairy-free but also vegan-friendly, thanks to the use of coconut milk. Here’s what you’ll need:
- Cempedak seeds: The star of this recipe, providing a nutty base.
- Cacao or cocoa powder: Adds that deep, chocolatey flavor.
- Coconut sugar: For a natural tropical sweetness.
- Maple syrup: For extra sweetness but also more liquid sweetness to help with blending.
- Coconut milk: To make the spread creamy without dairy.
- Salt: Just a touch to balance the sweetness and bring out the flavors.
Tips and Tricks for Perfecting Your Chocolate Cempedak Spread
- Use a high-speed blender: To achieve the smoothest texture, a high-speed blender is your best friend. The seeds can be fibrous, and a good blender will help create that luscious, spreadable consistency.
- Adjust the coconut milk: Depending on your blender and desired thickness, you may need to adjust the amount of coconut milk. Start with 1.5 cups, and add more as needed.
- Sweetness levels: If you prefer your spread on the sweeter side, feel free to add a bit more coconut sugar. You can even swap it for maple syrup or another sweetener of your choice.
Serving Suggestions for Your Chocolate Cempedak Spread
This spread is incredibly versatile! Here are some fun ways to enjoy it:
- Spread on toast or crackers for a quick snack.
- Drizzle over pancakes, crepes or waffles for a tropical breakfast twist.
- Use it as a dip for fresh fruit like bananas, apples, or strawberries.
- Swirl it into yogurt or oatmeal for an extra burst of chocolate goodness.
How to Make Chocolate Cempedak Spread
Ingredients
- 240 grams (approx. 2 cups) cempedak seeds
- ½ cup cacao or cocoa powder
- ⅓ cup coconut sugar (powdered)
- ¼ cup maple syrup
- 1.5 to 2 cups coconut milk
- ¼ teaspoon salt
Instructions
- Prepare the seeds. Boil the seeds for 40 minutes, until they soften. After boiling, some of the hard outer shell may come off. You don’t need to worry too much about peeling every bit, especially if you have a high-speed blender. Just remove any loose bits.
- Blend the ingredients: Add the boiled seeds, cacao or cocoa powder, coconut sugar, maple syrup, coconut milk, and salt into a high-speed blender. Blend until smooth. Depending on the strength of your blender, you may need to add more or less coconut milk to achieve the desired consistency.
- Adjust consistency: If the spread is too thick, add more coconut milk little by little.
- Store and serve: Transfer the spread to an airtight container and store in the fridge. It will thicken further as it cools. Keep in the fridge for 3-4 days.
Common Mistakes to Avoid When Making This Recipe
- Not boiling the seeds long enough: The seeds need to be soft before blending. If they’re undercooked, the texture will be gritty, not smooth.
- Using too much liquid: It’s easy to overdo the coconut milk, so start with less and add more as needed. You can always thin it out later.
- Not blending enough: Cempedak seeds can be fibrous, so make sure you blend long enough to break them down for a silky finish.
Dairy-Free Chocolate Spread with Cempedak Seeds
Ingredients
- 2 cup cempedak seeds approx 240 grams
- ½ cup cacao or cocoa powder
- ⅓ cup coconut sugar
- ¼ cup maple syrup
- 1½ to 2 cup coconut milk
- ¼ teaspoon salt
Instructions
Prepare the seeds
- Boil the seeds for 40 minutes, until they soften.
- After boiling, some of the hard outer shell may come off. You don’t need to worry too much about peeling every bit, especially if you have a high-speed blender. Just remove any loose bits.
Blend the ingredients
- Add the boiled seeds, cacao or cocoa powder, maple syrup, coconut sugar, coconut milk, and salt into a high-speed blender. Blend until smooth. Depending on the strength of your blender, you may need to add more or less coconut milk to achieve the desired consistency.
- Adjust the consistency. If the spread is too thick, add more coconut milk little by little.
Store and serve
- Transfer the spread to an airtight container and store in the fridge. It will thicken further as it cools. Keep in the fridge for 3-4 days.
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