Brown Sugar Cucur Cake, the Sweet Crunchy That is Starting to Extinct

Brown Sugar Cucurd Cake Recipe

Assalamualaikum Top Travel friends,
Hey young people these days! do you know all of kalean ama cucur cake ?? aaahhh kids nowadays know about Korean snacks, croissants, fast food, sushi, boba drinks and the like.

Only a few know and like old school snacks. Old school snacks are increasingly rare and their presence in society is being replaced by modern snacks that are trending among young people.

If not us, as the nation’s next generation, who else will pass down this country’s traditional snacks? (hehhee because it’s still in the month of independence, the spirit of nationalism is burning up 😊)

In this recipe, we will make cucur cakes, guys, snacks made from rice flour and palm sugar which are processed by frying. Come on, let’s find out the ingredients used and how to make them!

Ingredient:

1. 250 gr of rice flour
2. 30 gr of flour
3. 75 gr sugar
4. 100 gr brown sugar, thin comb
5. 1/4 tsp salt
6. 2 pandan leaves
7. 375 ml of boiled water
8. Right amount of oil

How to make :

1. Put in a pot of water, brown sugar, granulated sugar and pandan leaves and cook until the water boils and the sugar dissolves completely. Remove then strain and let warm, then set aside.
2. In another bowl, mix rice flour, wheat flour and salt. Stir until all the ingredients are evenly mixed.
3. Pour 250 milliliters of warm sugar water into the rice flour mixture, then knead the dough using your hands.
4. Once the dough is lumpy, continue kneading for another 10 minutes. Pour in the remaining sugar water while continuing to knead until the dough becomes slightly runny. Cover the dough and let it rest for 2 hours.
5. Heat oil (quite a lot) in a deep pan. Take a ladle of batter, then pour or pour the batter and fry in hot oil. Allow it to expand and form fibers on the surface of the cake.
6. Prick the center of the surface of the cake with a stick and splash the oil when frying.
7. Lift and drain. Cook the dough until it runs out.
8. Brown sugar cake is ready to be served.
9. Tips and tricks for anti-failed cucur cake!
10. Use a pan that is concave and thick enough so that the cake doesn’t burn easily.
11. The amount of oil used must be right, don’t run out of oil when frying this cucur cake.
12. Stir the mixture just before pouring it into the pan so that the flour that has settled on the bottom is mixed again.
13. Pierce the middle with a stick to get a nice, even-cooked cucur cake shape to the inside.