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Cucur cake (rice flour fritters with palm sugar): photo of the dish
Illustrative photo: Qainiii — CC BY-SA 4.0, Wikimedia Commons
Snacks & baking

Cucur cake (rice flour fritters with palm sugar)

Small fritters, crispy outside and soft inside, made from rice flour and melted palm sugar. Very common at teatime and in morning markets in Brunei and Malaysia.

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Ingredients

Ingredients

Pâte

Spices & seasoning

Optional extras

Nutrition facts

553 kcal per serving

Protein
6.3 g
Carbohydrates
73 g
of which sugars
36.4 g
Fat
25.3 g
of which saturated fat
3.1 g
Fiber
1.8 g

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

Instructions

  1. Melt the palm sugar with 100 ml of lukewarm water in a small pan over low heat until you have a smooth syrup, then let it cool slightly.
  2. In a bowl, mix the rice flour, wheat flour, baking powder, salt and cinnamon.
  3. Pour in the palm sugar syrup and the remaining water, then whisk until you have a smooth, fairly runny batter; add the vanilla.
  4. Let the batter rest for 15 minutes at room temperature.
  5. Heat the oil in a deep frying pan to 170 °C, then pour in spoonfuls of batter; let them brown for 3 to 4 minutes, turning them over.
  6. Drain on kitchen paper and eat while still warm.

Variations and tips

Family version. Add an extra pinch of salt and some mashed ripe banana to the batter.

Using what's easy to find. Soft brown sugar can replace palm sugar, with a slightly less caramel flavour.

More ideas

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Original Ecomely recipe.