Kue Cucur (Betawi Palm Sugar Pancakes)
Kue Cucur
A Betawi cake of rice flour and palm sugar, fried until the centre domes and the edges form fine lacy threads. Sweet, chewy and fragrant.
- Time
- 1 hr 30 min
- Serves
- 15 people
- Origin
- Jakarta
- Type
- Cakes & Snacks
Ingredients
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How to Make
Simmer the palm sugar, white sugar, water, salt and pandan until dissolved. Strain and cool until warm.
Mix the rice flour and plain flour. Pour in the sugar syrup little by little, beating until smooth and stretchy.
Cover the batter and rest it for about 1 hour.
Heat plenty of oil in a small wok. Pour one ladle of batter into the centre of the oil.
Spoon hot oil over the top until the centre puffs and the edges form threads.
Turn once, fry briefly, then lift out. Drain on its side so the oil runs off.
Kitchen tip
Well-beaten, rested batter is the key to lacy edges. Pour it right into the centre of the oil so the cake stays round.
Questions
Where does Kue Cucur (Betawi Palm Sugar Pancakes) come from?
Kue Cucur is a traditional dish from Jakarta (capital: Jakarta), in the Java region of Indonesia.
How long does Kue Cucur (Betawi Palm Sugar Pancakes) take to make?
It takes about 1 hr 30 min in total to make 15 servings, including preparation.
What is the secret to a good Kue Cucur (Betawi Palm Sugar Pancakes)?
Well-beaten, rested batter is the key to lacy edges. Pour it right into the centre of the oil so the cake stays round.
