Creating a healthy, plant-based icing with cempedak seeds is easier than you might think! By combining boiled cempedak seeds with a few simple ingredients like maple syrup and coconut cream, you can whip up a creamy, delicious vanilla nut butter icing perfect for your cakes and desserts.
I love making recipes with cempedak seeds because they are so versatile! This icing is perfect to make with my easy and healthy cempedak cake. The cake is made with no added sugar and no flour because it uses oat flour! It's also a vegan cake. You honestly won't believe how delicious and fluffy it is too!
Some other unique and healthy recipes that I have made with cempedak seeds include:
- Chocolate spread recipe with the cempedak seeds
- Cempedak Ice Cream (made with the juicy flesh)
- Cempedak Vanilla Ice Cream (made with the cempedak seeds!)
Why You'll Love This Recipe
Not only is this a unique way to use the cempedak seeds but it is also very versatile. It's great for spreading on top of cakes as a healthy icing alternative but it can also be enjoyed just like any other nut butter. After making this delicious icing for my amazing cempedak cake recipe, I store the left overs in the fridge to enjoy spread on crackers or as a dip for carrot and celery sticks. Lastly, I love that this recipe make use of something often discarded!
Ingredients Needed for Cempedak Seed Icing
- Cempedak Seeds (1 ½ cups, boiled): These seeds form the base of the icing, offering a nutty flavor and creamy texture when blended. Be sure to boil them until soft for easy blending.
- Maple Syrup (4 tbsp): Adds natural sweetness and enhances the vanilla flavor. Adjust the amount based on your desired sweetness.
- Coconut Cream (180 ml): Provides a rich, creamy consistency while keeping the recipe dairy-free.
How to Make Healthy Cempedak Seed Icing
Ingredients
- 1 ½ cups boiled cempedak seeds
- 4 tablespoon maple syrup
- 180 ml coconut cream
- 1 teaspoon vanilla extract
Instructions
- Boil the Seeds: Place 1 ½ cups of cempedak seeds in a pot of water and boil for 40 minutes. This softens the seeds, making them blendable.
- Prepare the Seeds: Once boiled, remove the hard shell from the seeds. The brown skin can remain, it is tricky to remove and not necessary.
- Blend the Ingredients: In a food processor or blender, combine the boiled seeds, maple syrup, vanilla extract and coconut cream. Blend until smooth, stopping to scrape down the sides as needed.
- Adjust Consistency: If you prefer a sweeter icing, add more maple syrup. Be cautious with additional coconut cream to avoid a runny icing.
Tips and Tricks for Perfecting Your Cempedak Seed Icing
- Soft Seeds Are Key: Boil the seeds thoroughly for at least 40 minutes to ensure they’re soft enough to blend.
- Blending Texture: It’s okay if the icing is slightly lumpy—it adds a pleasant crunch!
- Adjust Sweetness: Tailor the sweetness by tweaking the maple syrup quantity.
- Experiment with Flavors: Swap vanilla extract for cocoa powder for a chocolate twist.
- Scraping Matters: Stop and scrape down the sides of the blender to achieve a uniform texture.
Frequently Asked Questions About Cempedak Seed Icing
Absolutely! This icing works great on cakes, cupcakes, and even as a dip for fresh fruits, carrot sticks, or celery sticks
Yes! Agave syrup or coconut sugar can be good substitutes, though they may slightly alter the flavor.
Add a splash of coconut cream if it’s too thick or blend in additional boiled seeds if it’s too thin.
Variations
- Chocolate Version: Add 2-3 tablespoon of cocoa powder for a rich, chocolatey flavor. Or you can check out a similar recipe that I make using the cempedak seeds, this chocolate cempedak seed spread.
- Spiced Icing: Mix in a pinch of cinnamon or nutmeg for a warm, aromatic twist.
- Citrus Kick: Incorporate a teaspoon of orange or lemon zest for a tangy flair.
Common Mistakes to Avoid When Making This Recipe
- Skipping the Boil: Not boiling the seeds long enough will result in a gritty texture.
- Incorrect Consistency: Adding too much coconut cream early on can make the icing runny. Adjust quantities gradually.
Let's Make A Vanilla Icing With Cempedak Seeds!
With this recipe and tips in hand, your healthy vanilla cempedak seed icing is ready to transform your cakes and desserts into plant-based masterpieces!
For more easy and healthy recipes like this one you can follow me on YouTube, Instagram, TikTok, and Pinterest. Enjoy!
Vanilla Cake Icing With Cempedak Seeds
Ingredients
- 1 ½ cup cempedak seeds
- 4 tablespoon maple syrup
- 180 ml coconut cream
- 1 teaspoon vanilla extract
Instructions
- Boil the Seeds: Place 1 ½ cups of cempedak seeds in a pot of water and boil for 40 minutes. This softens the seeds, making them blendable.
- Prepare the Seeds: Once boiled, remove the hard shell from the seeds. The brown skin can remain, it is tricky to remove and not necessary.
- Blend the Ingredients: In a food processor or blender, combine the boiled seeds, maple syrup, vanilla extract, and coconut cream. Blend until smooth, stopping to scrape down the sides as needed.
- Adjust Consistency: If you prefer a sweeter icing, add more maple syrup. Be cautious with additional coconut cream to avoid a runny icing.
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