Vegan Pempek

Experience the delightful flavors of Vegan Pempek, a plant-based twist on Indonesia's beloved street food. This recipe replaces traditional fish with tender young jackfruit, creating a chewy, savory base that's both satisfying and cruelty-free. Paired with a tangy, spicy "cuko" sauce made with tamarind paste, coconut sugar, and red chili peppers, each bite is a perfect harmony of sweet, sour, and umami. The pempek dough, crafted from tapioca and all-purpose flour, is boiled to perfection before being lightly fried for a crispy finish. Serve with refreshing cucumber slices for a vibrant and authentic touch. Quick to prepare yet richly flavorful, this Vegan Pempek is a must-try for anyone seeking a unique and wholesome Indonesian dish.

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

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)

Directions

Step 1

Drain and rinse the canned young jackfruit thoroughly under cold water.

Step 2

In a blender, combine the jackfruit, garlic, white pepper, and salt. Blend until smooth.

Step 3

Transfer the blended mixture into a large bowl. Gradually add the tapioca flour and all-purpose flour while kneading until a dough forms.

Step 4

Shape small portions of the dough into oval or cylindrical shapes, using water to prevent sticking if necessary.

Step 5

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.

Step 6

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.

Step 7

Once the pempek has cooled slightly, fry them in a shallow pan with a little vegetable oil until golden brown.

Step 8

Slice the cucumber thinly.

Step 9

Serve the pempek with cucumber slices and drizzle generously with the cuko sauce.

Nutrition Facts

Serving size	(1651.6g)

Amount per serving	% Daily Value*
Calories	1737.8

Total Fat 3.7g	0%
Saturated Fat 1.1g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 4174.2mg	0%
Total Carbohydrate 426.1g	0%
Dietary Fiber 12.9g	0%
Total Sugars 228.7g
Protein 19.3g	0%

Vitamin D 0IU	0%
Calcium 246.7mg	0%
Iron 10.8mg	0%
Potassium 4024.2mg	0%

*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.

Source of Calories

Fat: 1.8%

Protein: 4.3%

Carbs: 93.9%