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Cucur Badak (cucur badak): recipe illustration
Snacks & baking

Cucur Badak (cucur badak)

Soft banana fritters made with rice flour and coconut, fried until golden. Cucur badak is a sweet Malay snack, often sold in the streets and served as an afternoon treat.

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Ingredients

Ingredients

Pâte

Spices & seasoning

Optional extras

Nutrition facts

601 kcal per serving

Protein
6.9 g
Carbohydrates
80.3 g
of which sugars
39.8 g
Fat
26 g
Fiber
7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Mash the bananas with a fork until you get a fairly smooth purée.
  2. Add the rice flour, wheat flour, baking powder, salt and grated palm sugar.
  3. Gradually mix in the water to get a soft batter, then add the coconut and vanilla.
  4. Let the batter rest for 10 minutes so the flour can fully absorb the liquid.
  5. Heat the oil to 170 °C in a deep pan.
  6. Drop spoonfuls of batter into the oil and fry for 3 to 4 minutes, turning until golden.
  7. Drain on paper towels and sprinkle with sesame seeds if using.
  8. Serve warm, while the fritters are still crispy.

Variations and tips

Baked version. Place spoonfuls of batter on an oiled tray and bake for 15 minutes at 180 °C.

Cinnamon version. Add a pinch of cinnamon to the batter for a warmer flavour.

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Original Ecomely recipe.