Kue Cucur Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine rice flour, coconut milk, sugar, and salt. Mix well until smooth.
• STEP 2.Heat oil in a deep frying pan or wok over medium heat.
• STEP 3.Using a spoon or ladle, drop small portions of the batter into the hot oil. Fry until golden brown and crispy, flipping once to ensure even cooking.
• STEP 4.Remove the Kue Cucur from the oil and drain on a paper towel to remove excess oil.
• STEP 5.Serve the Kue Cucur warm with a sprinkle of grated coconut on top.
• STEP 6.Store any leftovers in an airtight container at room temperature for up to 2 days.

Cooking Tips

• Make sure the batter is smooth and free of lumps for a better texture.
• Adjust the sweetness according to your preference by adding more or less sugar.
• Be careful when frying the Kue Cucur as the oil can splatter. Use a deep frying pan or wok with high sides to prevent any accidents.
• For a variation, you can add pandan extract or vanilla extract to the batter for extra flavor.
• If you don't have grated coconut, you can also serve the Kue Cucur with a drizzle of palm sugar syrup.

Storage and Serving

• Kue Cucur is best served warm and fresh.
• You can store any leftovers in an airtight container at room temperature for up to 2 days.
• To reheat, you can briefly microwave the Kue Cucur or warm it up in a toaster oven.
• Serve the Kue Cucur as a snack or dessert option, perfect for tea time or special occasions.