Vegan Pempek
Savor the plant-based twist on a beloved Indonesian delicacy with our Vegan Pempek recipe! Crafted from tender young jackfruit and a blend of tapioca and all-purpose flour, these chewy, golden-brown fritters are both satisfying and unique. The star of the dish is the tangy and spicy cuko sauce, made with tamarind paste, coconut sugar, and red chili peppers, delivering an irresistible burst of flavor. Balanced by cool, crisp cucumber slices, this Vegan Pempek captures the essence of traditional comfort food while remaining completely plant-based. Perfect as an appetizer or a light meal, it’s a must-try dish for anyone seeking healthy vegan recipes packed with Indonesian flair.
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Recipe Information
Ingredients
- 400 grams jackfruit (young, canned)
- 150 grams tapioca flour
- 50 grams all-purpose flour
- 250 ml water
- 3 pieces garlic cloves
- 1 teaspoon white pepper
- 1 teaspoon salt
- 2 tablespoons coconut sugar
- 2 tablespoons tamarind paste
- 3 tablespoons soy sauce
- 100 grams palm sugar
- 2 pieces red chili peppers
- 1 medium cucumber
- 3 tablespoons rice vinegar
- 300 ml water (additional)
Instructions
Drain and rinse the canned young jackfruit thoroughly under cold water.
In a blender, combine the jackfruit, garlic, white pepper, and salt. Blend until smooth.
Transfer the blended mixture into a large bowl. Gradually add the tapioca flour and all-purpose flour while kneading until a dough forms.
Shape small portions of the dough into oval or cylindrical shapes, using water to prevent sticking if necessary.
Bring 250 ml of water to a boil in a large pot. Gently drop the pempek pieces into the boiling water and cook until they float, about 3-5 minutes. Remove from water and drain.
In a separate saucepan, prepare the cuko sauce by combining coconut sugar, palm sugar, tamarind paste, soy sauce, red chili peppers, rice vinegar, and 300 ml of additional water. Bring to a boil and simmer for about 15 minutes. Strain to remove solids if desired.
Once the pempek has cooled slightly, fry them in a shallow pan with a little vegetable oil until golden brown.
Slice the cucumber thinly.
Serve the pempek with cucumber slices and drizzle generously with the cuko sauce.
Nutrition Facts
Calories |
1738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.7 g | 5% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4174 mg | 181% | |
| Total Carbohydrate | 426.1 g | 155% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 228.7 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 247 mg | 19% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 4024 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
