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kue cucur betawi

Indonesian Kue Cucur Recipe – Honeycomb Rice Flour Fritters

Kue Cucur is a beloved traditional street snack from Indonesia, known for its golden-brown color, crispy ruffled edges, and soft, chewy center. Made with rice flour (tepung beras) and flavored with rich palm sugar (gula jawa), these fritters develop beautiful honeycomb-like holes inside thanks to a special mixing technique. Served warm, they pair perfectly with tea or coffee and make a delightful treat for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 Fritters
Course: Dessert, Snack
Cuisine: Indonesian
Calories: 180
Ingredients Method Notes

Ingredients
  

Palm Sugar Syrup
  • 200 g palm sugar gula jawa, Indonesian coconut palm sugar; dark, molasses-like
  • 50 g granulated sugar gula pasir
  • 350 ml water
  • 3 pandan leaves daun pandan, tied into a knot; substitute: 1 tsp vanilla extract + a few drops of pandan essence for aroma
Fritter Batter
  • 250 g rice flour tepung beras
  • 50 g all-purpose flour tepung terigu
  • ½ tsp vanilla powder optional
  • ½ tsp salt
  • Vegetable oil for frying

Instruction
 

  1. Make the Palm Sugar Syrup
    In a saucepan, combine palm sugar, granulated sugar, water, and pandan leaves. Heat over medium until the sugar dissolves completely and the mixture comes to a boil. Strain to remove solids and let the syrup cool until warm.
  2. Prepare the Batter
    In a large mixing bowl, combine rice flour, all-purpose flour, vanilla powder (if using), and salt. Gradually pour in the warm palm sugar syrup while mixing until well combined.
  3. "Slapping" Technique for Honeycomb Texture
    Using clean hands, “slap” or fold the batter repeatedly by scooping from the bottom and letting it fall back into the bowl. Continue for about 15 minutes until the batter feels lighter and small bubbles appear.
  4. Rest the Batter
    Cover and let the batter rest at room temperature for 30–60 minutes to develop the honeycomb texture.
  5. Fry the Fritters
    Heat about 1 cm of vegetable oil in a small frying pan (4–6 inches in diameter) over medium heat (around 160–170°C / 320–340°F).Stir the batter gently, then pour 1 ladleful into the center of the pan. Do not spread the batter; let it naturally form crispy edges and a raised center.
  6. Cook the Center
    Once the edges look crisp and the center begins to rise, use a wooden skewer to poke the middle and spoon hot oil over it until fully cooked. This helps the center cook through without flipping.
  7. Drain & Serve
    Remove the fritter, drain on paper towels, and repeat with remaining batter. Serve warm.

Notes

  • Palm Sugar (Gula Jawa): If unavailable, substitute with dark brown sugar + 1 tbsp molasses for a closer flavor.
  • Pandan Leaves: Common in Southeast Asian cooking; available frozen in Asian grocery stores. If not available, use vanilla extract and a few drops of pandan essence.
  • Texture Tip: The “slapping” method is key to creating the signature honeycomb interior. A stand mixer with a paddle attachment on low speed can mimic this motion.
  • Oil Temperature: Keep it medium — too hot and the outside will burn before the inside cooks; too low and the fritters will absorb too much oil.
  • Serving Suggestion: Best enjoyed fresh and warm with coffee, tea, or as part of an Asian dessert platter.