Thai Sakay Chuem (Breadfruit in Syrup)

Castor sugar is the main ingredient of Sakay Chuem. The methods of making Sakay Chuem is similar to other boiled syrup desserts.

Choose glutinous breadfruits and soak in saturated red lime water.


1 glutinous breadfruit
8 measuring cups (1.9L) castor sugar
4 measuring cups (950 ml) fresh water

How to cook:

Split breadfruit and slice into 1/2 – 3/4 inch wide. Pit.

Wash with boiling water mixed with alum.

Remove and soak in cold water while preparing the syrup.

Divide sugar into 2 parts. Mix one with water. Bring to boil over medium heat and stir until sugar dissolves.

Add breadfruit and simmer over medium heat for 20 minutes.

Add the rest of sugar. Simmer until syrup resembles thin cream.


Breadfruit Fritters


1. Breadfruit
2. Batter:
(i) 1 cup of wheat flour
(ii) 2 tablespoon of rice flour
(iii) A pinch of salt
(iii) ice- cold water
(iv) cooking oil for deep frying
3. Palm sugar

How to cook:

Mix well the wheat flour, rice flour and salt. Slowly add in ice-cold water until you get the right consistency.

Heat oil in a frying pan or wok

When the oil temperature reaches 185 C deep fry the well-coated buah sukun until golden brown.

Place the Breadfruit on a paper towel for it to absorb the excess oil.

Serve with melted palm sugar

breadfruit Recipe2

Breadfruit Chips


Breadfruit (make sure it is green)
Turmeric Powder
Chilli or Pepper Powder

How to cook:

Peel the skin off the breadfruit and cut the breadfruit into quarters. Soak these pieces in water for ten minutes.
Have the salt water ready. Add a little turmeric powder and put it aside.
Cut the breadfruit into thin slices and deep fry them in oil. When the chips are almost finished, add a spoonful of the salt water.
Remove the chips from the oil and add the chilli or pepper powder for taste.
Let the chips cool and enjoy!