Cakes & Bread
Cucur Gula Merah (Fried Palm Sugar Rice Cakes)
Prep
15 min
Cook
30 min
Servings
10
Level
Medium
Classic cucur cakes with crispy thin edges and a thick, soft center! Rich, sweet flavor from palm sugar. This traditional market snack always brings back memories of the bustling traditional markets in Bandung.
🧂 Ingredients
🍽️ Servings: 10
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200g all-purpose flour
- 50g rice flour
- 200g palm sugar, shaved
- 300ml warm water
- 100ml thick coconut milk
- 1/2 tsp instant yeast
- 1/4 tsp salt
- Oil for frying
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👩🍳 Instructions
- 1 Dissolve the palm sugar in warm water, then strain
- 2 Mix together the all-purpose flour, rice flour, salt, and yeast
- 3 Pour the palm sugar solution and coconut milk into the flour mixture
- 4 Stir until well combined and no lumps remain
- 5 Cover the batter and let it rest for 1-2 hours until bubbly and risen
- 6 Heat a generous amount of oil in a concave (wok-shaped) pan
- 7 Pour one ladleful of batter into the center of the hot oil
- 8 Let the batter spread on its own — the edges will turn thin while the center stays thick
- 9 Fry over medium heat until the bottom turns golden brown
- 10 Flip gently and fry the other side
- 11 Remove and drain
💡 Tips
• The key to great cucur: the batter must be fermented until it's really foamy/bubbly
• There needs to be enough oil so the edges can spread out thin
• Use medium heat! If it's too high, the outside will burn while the inside stays raw
📊 Nutrition Facts / serving
140
Calories (kcal)
2 g
Protein
5 g
Fat
22 g
Carbs
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