Indonesian Delight: Traditional Kue Cucur Recipe

Ingredients

  • 200 grams of rice flour
  • 100 grams of brown sugar
  • 1/2 teaspoon of salt
  • 50 grams of granulated sugar
  • 500 ml of water
  • 1 pandan leaf
  • 1/2 teaspoon of baking soda
  • Oil for frying

Steps and instructions

  1. In a saucepan, combine the brown sugar, granulated sugar, and water. Bring to a boil.
  2. Add the pandan leaf to the saucepan and simmer until the sugar is fully dissolved.
  3. Once the sugar is dissolved, remove the saucepan from the heat and let the mixture cool down to room temperature.
  4. In a large bowl, combine the rice flour and salt.
  5. Gradually add the sugar mixture to the flour mixture, stirring constantly until smooth.
  6. Add the baking soda to the mixture and stir until well combined.
  7. Heat the oil in a frying pan over medium heat.
  8. Using a spoon, drop the batter into the hot oil. Fry until the batter turns golden brown and crispy.
  9. Remove the Kue Cucur from the oil and drain on a paper towel.
  10. Repeat the process with the remaining batter.

Tools for making

  • Saucepan - Used for boiling the sugar mixture.
  • Large bowl - Used for mixing the batter.
  • Spoon - Used for stirring the batter and dropping it into the hot oil.
  • Frying pan - Used for frying the Kue Cucur.
  • Paper towel - Used for draining the fried Kue Cucur.

Recipe variations

  • Replace rice flour with all-purpose flour for a different texture.
  • Add grated coconut or coconut milk to the batter for a coconut flavor.
  • Add mashed bananas or shredded sweet potatoes to the batter for a fruity twist.
  • Replace brown sugar with palm sugar for a richer flavor.
  • Add spices such as cinnamon or cardamom to the batter for a warm and aromatic taste.
  • Make a savory version by adding chopped scallions or corn kernels to the batter.
  • For a gluten-free option, use a gluten-free flour blend instead of rice flour.
  • Experiment with different toppings such as chocolate sauce, condensed milk, or fruit compote.
  • Make it vegan by using a plant-based milk and substituting the eggs with flaxseed meal or applesauce.

Recipe overview

Kue Cucur is a traditional Indonesian dessert that is simple to make and rich in flavor. This classic snack is characterized by its sweet taste and crispy texture, achieved by deep-frying a batter made from rice flour, sugar, and a hint of pandan leaf for a unique aroma. With these easy-to-follow steps, you'll be able to recreate this delightful dessert in your own kitchen. Expect to spend some time at the stove, as the batter is cooked in hot oil until golden brown. The end result is a deliciously crispy treat that's perfect as a snack or dessert. Enjoy the process of making Kue Cucur and indulge in the sweet taste of tradition.

Common questions

  1. Can I substitute rice flour with another type of flour? No, rice flour is a key ingredient in this recipe and cannot be easily substituted with another type of flour.
  2. Can I use white sugar instead of brown sugar? While brown sugar adds a unique flavor to Kue Cucur, you can use white sugar as a substitute if necessary.
  3. How long does it take for the sugar mixture to cool down? It usually takes about 15-20 minutes for the sugar mixture to cool down to room temperature.
  4. Can I skip using pandan leaf? Pandan leaf adds a distinct aroma and flavor to Kue Cucur, but if you don't have access to it, you can omit it from the recipe.
  5. Can I use a deep fryer instead of a frying pan? Yes, you can use a deep fryer instead of a frying pan. Just make sure to follow the manufacturer's instructions for frying.
  6. How long does it take to fry the Kue Cucur? It usually takes about 2-3 minutes for each batch of Kue Cucur to turn golden brown and crispy.
  7. How should I store the leftover Kue Cucur? Store the leftover Kue Cucur in an airtight container at room temperature. They can be kept for up to 2 days.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix the ingredients.
  • Saucepan - A pan to heat and dissolve the sugar.
  • Spoon - Used to stir the batter and drop it into the hot oil.
  • Frying Pan - A pan used to fry the Kue Cucur.
  • Paper Towel - To drain and remove excess oil from the fried Kue Cucur.

Origin stories

Kue Cucur is a traditional Indonesian snack, commonly found in street markets across the archipelago. Its unique name "cucur" means "to drop" in the Indonesian language, which describes the method of dropping the batter into hot oil when cooking. This delightful treat brings a touch of sweetness to everyday life, often enjoyed with a cup of tea in the afternoon. Its popularity is not confined to Indonesia; it has also found a place in the cuisine of neighboring Malaysia, showing the shared culinary heritage of the region. Despite its humble appearance, Kue Cucur carries the essence of Southeast Asian flavors, symbolizing the richness of the region's food culture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.