METHOD (A)

1. Cook cempedak, sugar, and water in a pot over low heat until thick and jam-like.
2. Add salt and continue stirring until smooth.
3. Blend into a fine purée.
4. Cool completely before use.

METHOD (B)

1. Preheat oven to 160–165°C.
2. Mix cempedak purée and milk together.
3. Sift flour, baking powder, and salt in a separate bowl.
4. Beat butter with sugar until creamy (use room temperature butter, not melted).
5. Add eggs one at a time, beating well after each addition.
6. Fold in dry ingredients alternately with the cempedak-milk mixture, starting and ending with the dry ingredients. Do not overmix.
7. Pour into 9.5-inch loaf pans and bake:

• *Gas / industrial oven: 160°C for 30–35 minutes
• *Fan oven: 150°C for 25–30 minutes

METHOD (C)

• Cook all ingredients over medium heat until smooth and creamy.
• Pour over the cake before serving.