Cakes & Bread
Kue Cucur Tepung Beras (Betawi Rice Flour Fritters)
Prep
35 min
Cook
20 min
Servings
10
Level
Easy
Kue Cucur Tepung Beras, the classic sweet and savory Betawi rice flour fritter! No yeast needed, yet it still turns out thin and crispy at the edges with a thick, soft center. The pretty brown color comes from palm sugar. This is a timeless Betawi treat that's always served at celebrations.
🧂 Ingredients
🍽️ Servings: 10
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200g rice flour
- 50g all-purpose flour
- 200g palm sugar, finely shaved
- 1 leaf pandan leaf, tied in a knot
- 300ml water
- 1/4 tsp salt
- 1 egg
- Oil for frying
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👩🍳 Instructions
- 1 Cook the palm sugar, water, salt, and pandan leaf together until the sugar dissolves completely, then strain and let cool
- 2 Mix together the rice flour and all-purpose flour
- 3 Beat the egg lightly
- 4 Add the cooled palm sugar mixture into the flour mixture little by little while stirring
- 5 Add the egg and stir until completely smooth with no lumps
- 6 Let the batter rest for 30 minutes (no long fermentation needed)
- 7 Heat a generous amount of oil in a concave wok or pan
- 8 Pour one ladleful of batter into the center of the hot oil
- 9 Let it spread on its own — the edges will spread out thin
- 10 Fry over medium heat until the edges turn crispy and golden brown
- 11 Flip once, and fry the other side briefly
- 12 Remove and drain
💡 Tips
• This version uses egg as a binder instead of yeast — the result is denser with a richer flavor
• The batter should be thin and runny so the edges can spread out thin on their own in the oil
• Serve on the same day — the crispiness doesn't last long
📊 Nutrition Facts / serving
135
Calories (kcal)
2g
Protein
5g
Fat
22g
Carbs
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