Learn how to make this popular Indonesian snack that is shaped like a hat or UFO. The texture is soft, chewy, and spongey with a nice honeycomb texture on the inside.
What is kue cucur Jawa?
This kue/kuih cucur Jawa is known by many names. In Indonesia we call it kue cucur gula merah because it is made with gula merah/gula Melaka. In Malaysia and Singapore, it is known as kuih cucur Jawa, pinjaram / penyaram. In Thailand it is known as Khanom Fak Bua. The shape of the cake resembles a Mexican hat. Some say it looks like a UFO. It is thin on the edge with a hump in the middle. The hump is soft, chewy, and with a spongy texture. The cross-section reveals the honeycomb texture on the inside.
Tips for success
1. Rest the batter
It is very important to rest the batter for at least 8 hours or up to 24 hours. Resting the batter encourages the formation of the honeycomb texture
2. Use a wok or cookware with a concave bottom
The concave bottom help to fry kue cucur without too much oil but enough to have the batter submerged in the oil while frying
3. Control the oil temperature
You want the oil to be hot enough (but not too hot) when you first pour the batter into the oil. If the oil is too hot, the honeycomb texture won’t have enough time to form. If the oil is not hot enough, you won’t get a nice hump in the middle
How to make kue cucur Jawa
1. If your gula merah/Melaka comes in a block, use a heavy object to smash it into smaller pieces. Alternatively, you can always shave into smaller pieces with a knife. It is important that the sugar is in small pieces so they won’t be boiling for too long and too much of the coconut water will evaporate, affecting the texture of the batter in the end. Put them in a saucepan followed by coconut water and salt
2. Just cook until the sugar melts. Don’t boil for too long as we don’t want the coconut water evaporates too much. Remove the pandan leaves and make sure to squeeze out extra liquid from the leaves. Strain the mixture into a bowl. Let this mixture cools down
3. Sift all-purpose flour and rice flour into a large mixing bowl. Gradually add the gula merah mixture while whisking at the same time. Whisk until the batter is smooth and no lumps. Strain the mixture if necessary
4. Cover the bowl and let the batter rest at room temperature for 8 hours (no refrigeration required). If you plan to rest for longer than 8 hours, put the batter in the fridge after 8 hours have passed
5. If the batter has been resting in the fridge, get it out from the fridge 2 hours before you plan to fry so it has time to come to room temperature.
You will need a wok or cookware with a concave bottom to make kue cucur. Preheat about 5-6 Tbsp of oil over medium heat. You don’t want too much oil, but just enough to fry the kue cucur. When you insert a skewer into the oil, you’ll see lots of bubbles around it. Lower the heat to low and very gently ladle about 50-60 ml of the batter into the oil
6. Lower the heat to low and very gently ladle about 50-60 ml of the batter into the oil. You will see the honeycomb texture starts to form from around the edge
7. The honeycomb continues to form towards the center. I let the fried kue cucur sat on the side of the wok to let it continue draining excess oil before transferring to an absorbent paper towel
8. Eventually push the batter out on the center
9. When that happens, you can flip it over and you will see there is already a hump form on the center. Fry until the bottom is no longer wet and then remove from the heat. You may need to add some oil throughout the frying
10. Put kue cucur on absorbent paper towel to absorb excess oil. Continue frying and don’t forget to give the batter a stir
11. Let them cool down a little bit before serving. This is especially great served with a cup of tea or coffee!
Did you make this kue cucur Jawa recipe?
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Kue Cucur Jawa/ Kue Cucur Gula Merah
Ingredients
For palm sugar syrup:
- 100 gr gula Melaka
- 180 ml coconut water
- ¼ tsp salt
- 3 blades pandan leaves knotted
For the batter:
- 65 gr all-purpose flour
- 100 gr rice flour
- Oil for frying
For pandan flavor:
- ½ tsp pandan essence
Instructions
Prepare the sugar syrup:
- If your gula merah/Melaka comes in a block, use a heavy object to smash it into smaller pieces. Alternatively, you can always shave into smaller pieces with a knife. It is important that the sugar is in small pieces so they won't be boiling for too long and too much of the coconut water will evaporate, affecting the texture of the batter in the end. Put them in a saucepan followed by coconut water and salt
- Just cook until the sugar melts. Don't boil for too long as we don't want the coconut water evaporates too much. Remove the pandan leaves and make sure to squeeze out extra liquid from the leaves. Strain the mixture into a bowl. Let this mixture cools down
Prepare the batter (needs at least 8-hour rest period):
- Sift all-purpose flour and rice flour into a large mixing bowl. Gradually add the gula merah mixture while whisking at the same time. Whisk until the batter is smooth and no lumps. Strain the mixture if necessary. Cover the bowl and let the batter rest at room temperature for 8 hours (no refrigeration required). If you plan to rest for longer than 8 hours, put the batter in the fridge after 8 hours have passed
- Resting the batter encourages the formation of honeycomb texture. So, you don't want to skip this step
To fry:
- If the batter has been resting in the fridge, get it out from the fridge 2 hours before you plan to fry so it has time to come to room temperature
- You will need a wok or cookware with a concave bottom to make kue cucur. Preheat about 5-6 Tbsp of oil over medium heat. You don't want too much oil, but just enough to fry the kue cucur. When you insert a skewer into the oil, you'll see lots of bubbles around it. Lower the heat to low and very gently ladle about 50-60 ml of the batter into the oil
- Tips: It is important to control the heat and to only fry one at a time. The heat can't be too high or low. If the heat is too high, you won't get a frilly edge. If the heat is too low, you won't get a hump in the middle
- You will see the honeycomb texture starts to form from around the edge and keep forming towards the center and eventually push the batter out on the center. When that happens, you can flip it over and you will see there is already a hump form on the center. Fry until the bottom is no longer wet and then remove from the heat. You can let the kue cucur sit on the side of the wok to let the excess oil drain off. You may need to add some oil throughout the frying if it gets low
- Put kue cucur on absorbent paper towel to absorb excess oil. Continue frying and don't forget to give the batter a stir
- Let them cool down a little bit before serving. This is especially great served with a cup of tea or coffee!
