📝 About This Recipe
Kue Cucur is a beloved Indonesian 'Jajanan Pasar' known for its distinctive flying saucer shape, caramelized frilly edges, and a moist, spongy center. Originating from the Betawi culture of Jakarta, this deep-fried treat combines the earthy sweetness of palm sugar with the floral aroma of pandan leaves. It is a masterpiece of texture, offering a delightful contrast between the crispy, lacy perimeter and the soft, dense honeycomb interior.
🥗 Ingredients
The Liquid Base
- 150 grams Palm Sugar (Gula Jawa) (finely shaved for easy melting)
- 50 grams Granulated Sugar (adds structural stability)
- 300 ml Water
- 2 pieces Pandan Leaves (tied into a knot)
- 1/2 teaspoon Salt (to balance the sweetness)
The Flour Mix
- 125 grams Rice Flour (sifted for a smooth batter)
- 100 grams All-Purpose Flour (provides the necessary chewiness)
For Frying
- 500 ml Vegetable Oil (use a high-smoke point oil like coconut or palm oil)
👨🍳 Instructions
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1
In a small saucepan, combine the water, shaved palm sugar, granulated sugar, salt, and knotted pandan leaves.
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2
Heat the mixture over medium heat, stirring constantly until all the sugar has completely dissolved. Do not let it reach a rolling boil; you just want a hot syrup.
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3
Strain the syrup through a fine-mesh sieve into a bowl to remove any impurities from the palm sugar and discard the pandan leaves. Let it cool until it is lukewarm (about 40°C/105°F).
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4
In a large mixing bowl, whisk together the rice flour and all-purpose flour until well combined.
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5
Slowly pour half of the lukewarm sugar syrup into the flour mixture while whisking vigorously. It is important to add the liquid gradually to prevent lumps.
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6
Once the batter is smooth and thick, beat it by hand using a whisk or a wooden spoon for about 5-10 minutes. This 'aeration' process is crucial for creating the signature honeycomb holes.
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7
Add the remaining sugar syrup and continue whisking until the batter is thin, smooth, and has the consistency of heavy cream.
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8
Cover the bowl with a clean kitchen towel and let the batter rest at room temperature for at least 2 hours. This allows the flour to fully hydrate and the gluten to relax.
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9
After resting, give the batter a gentle stir. Heat a small, deep, rounded wok (kuali) with about 4-5 tablespoons of oil over medium-low heat.
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10
The oil is ready when a small drop of batter sizzles immediately. Use a small soup ladle to pour one portion of batter (about 50ml) exactly into the center of the oil.
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11
Watch as the edges begin to cook and create a 'lace' or 'fringe' (konde). Use a spoon to splash hot oil onto the center of the cake to help it cook and rise.
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12
As the center puffs up and the edges turn dark golden brown, use a wooden skewer to poke the center gently; if no raw batter seeps out, it is nearly done.
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13
Flip the cake quickly for just 10-15 seconds to set the top, then remove it and drain vertically on a paper towel-lined rack to remove excess oil.
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14
Repeat the process with the remaining batter, adding a tablespoon of fresh oil for each new cake to maintain the temperature and level.
💡 Chef's Tips
The most common mistake is using oil that is too hot; if the oil smokes, the center won't cook before the edges burn. Always use a small, curved wok rather than a flat pan to achieve the signature 'hat' shape. If your Cucur doesn't have 'fibers' or holes inside, you likely didn't beat the batter long enough or let it rest sufficiently. Adjust the thickness of the batter with a teaspoon of water if it feels too sludge-like after the 2-hour rest. Use high-quality dark palm sugar (Gula Aren) for the best deep brown color and complex smoky flavor.
🍽️ Serving Suggestions
Serve warm alongside a cup of hot, unsweetened Javanese black coffee to balance the sugar. Pair with a glass of warm ginger tea (Wedang Jahe) for a cozy afternoon snack. Arrange on a platter lined with fresh banana leaves for an authentic traditional presentation. These are best eaten the day they are made while the edges are still slightly crisp. For a modern twist, serve with a small dollop of salted coconut cream on top.