INTRODUCTION

Breadfruit (or buah Sukun 面包果）  is a rather common fruit tree planted by Malaysian households especially in Kampung area. The leaves are very distinctively big and have a smooth whitish tree trunk. It can be as tall as few stories high. It is easy to plant and with lots of fruits every year. The picture below is a small breadfruit tree I found at Sarawak.

However, this breadfruit is not commonly sold in Singapore but it can still be found if you go to the right place. It has a constant supply in the Geylang Serai market at very reasonable price.

When I was marketing in Geylang Serai, I saw lots of breadfruits being sold.  I suddenly have the craving of having some mashed breadfruit fritters. When the breadfruit is just harvested, it is very firm to touch but when ripen, when you touch it, it will have a dent just like other fruits. Breadfruit has a very strong unique aroma when fully ripen but when it is not ripe enough, the fragrance is very faint.

I went to the basket containing the breadfruits, I touched almost all the fruits and what I am trying to find is  the overripe fruit that is soft and aromatic. I found one and asked for the selling price. I think the stall owner is rather embarrassing of selling this type of almost spoilt fruit to me. He decided to give it to me at no charge despite I wanted to pay him and explaining to him why I wanted such a fruit. He insisted and therefore for this illustration, the breadfruit that I have was free.

Yes, for this recipe, the suitable breadfruit should be one that is very soft to touch but the skin shall not be broken. If you cut open the breadfruit, you will see the fleshes get oxidized very quickly. It is impossible to cut it into pieces and you can only scope out the fresh with a tablespoon. Only this type of overripe breadfruit is ideal as it can be mashed easily. Not only that, the aroma is the strongest at this stage of ripeness. However, if you can’t get such a ripe breadfruit, you can always buy the newly harvested breadfruit and let it ripen at home possibly in one or two weeks time. Even if the skin turns black, it is acceptable as long as the fleshes are whitish in colour.

“Breadfruit (Artocarpus altilis) is a species of flowering tree in the mulberry and Jackfruit family (Moraceae) originating in the South Pacific and that was eventually spread to the rest of Oceania. British and French navigators introduced a few Polynesian seedless varieties to Caribbean islands during the late 18th century, and today it is grown in some 90 countries throughout South and Southeast Asia, the Pacific Ocean, the Caribbean, Central America and Africa. Its name is derived from the texture of the moderately ripe fruit when cooked, similar to freshly baked bread; it has a potato-like flavor. Breadfruit trees grow to a height of 25 m (82 ft). The large and thick leaves are deeply cut into pinnate lobes. All parts of the tree yield latex, a milky juice, which is useful for boat caulking. Breadfruit is one of the highest-yielding food plants, with a single tree producing up to 200 or more grapefruit-sized fruits per season. It requires very limited care. In the South Pacific, the trees yield 50 to 150 fruits per year. “(Source: https://en.wikipedia.org/wiki/Breadfruit)

WHAT IS REQUIRED

Servings: A small plate of mashed breadfruit fritters

• 250 grams of ripe or over ripe soft breadfruit (about one small breadfruit)
• 100 grams of grated coconut
• 100 grams of self raising flour
• 50 grams of rice flour (can be substitute with plain flour)
• 60 grams of white castor sugar
• Adequate oil of deep frying

STEPS OF PREPARATION

• The breadfruit must be very ripe, best that when you touch the breadfruit, it has a dent. Otherwise, you will have to use a food processor to mash the breadfruit.

• Cut open the breadfruit, scope out the flesh and put in a big mixing bowl. Put all the ingredients in the mixing bowl and mix until it forms a pliable dough.

• Heat up a pot of oil for deep frying.

• Grease your hand with some cooking oil. Pinch a dough and slightly shape round. Drop into the hot oil, reduce the heat to medium and pan fried until the exterior is golden brown. Before dishing up, turn the heat to high and continue to deep fry for 1 more minutes to force out all the oil trapped inside the fritters.

• Drain and best served immediately when it is cooled.

CONCLUSION

This is a niche recipe and buying breadfruit need a bit of luck. For Singapore readers, you can get it at Geylang Serai stores. I am unsure about the West side of Singapore probably they sell too.

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