NUSADAILY.COM – JAKARTA – Who doesn’t know bowsprit cake? These traditional snacks, which are generally brown in color, are very easy to find in the market. Kue cucur or kucur is a traditional snack in Southeast Asia, including Indonesia, Malaysia and Southern Thailand.
This dessert is made from fried rice flour and brown sugar, therefore the bowsprit is generally brown in color. But there are also cucur cakes that are green because they use white sugar and pandanus. This cake is thick and puffy like a mountain in the middle and thin at the edges. The sweet and savory taste is perfect for friends with a tea or coffee in the afternoon.
Come on, make your own bowsprit cake at home! Here’s a recipe from food blogger Shirleylim:
200 grams of fine combed brown sugar
250 ml of water
1 sheet of pandan leaves knotted
125 grams of rice flour
100 gr all purpose flour
½ teaspoon salt
Enough vegetable oil for frying
How to Make Cucur Cake:
Bring the water and pandan leaves to a boil, then add the sugar. Cook until it dissolves. Remove and chill. The final result is about 300ml of sugar solution.
Stir well the rice flour, flour and salt.
Pour the sugar solution into the flour mixture then stir until well blended and perfectly smooth. Beat the dough with a handwhisk – + 5 minutes. Let the dough rest for 1 hour at room temperature.
Heat the oil in a deep, sunken skillet, pour in 1 soup spoon (50ml) of bowsprit cake mixture then reduce heat.
Cook until the surface is cooked while dousing with oil.
Turn the bowsprit for a while then remove and drain.
Do it until the dough runs out.
Brown sugar cake is ready to be enjoyed. (Mic)