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Kue Cucur Jawa/ Kue Cucur Gula Merah

written by Marvellina Published: September 6, 2022
6.1K
PIN RECIPE COMMENTS VIEW RECIPE
This post may contain affiliate links. Please read our disclosure policy.

Learn how to make this popular Indonesian snack that is shaped like a hat or UFO. The texture is soft, chewy, and spongey with a nice honeycomb texture on the inside.
Kue Cucur Jawa/ Kue Cucur Gula Merah

What is kue cucur Jawa?

This kue/kuih cucur Jawa is known by many names. In Indonesia we call it kue cucur gula merah because it is made with gula merah/gula Melaka. In Malaysia and Singapore, it is known as kuih cucur Jawa, pinjaram / penyaram. In Thailand it is known as Khanom Fak Bua. The shape of the cake resembles a Mexican hat. Some say it looks like a UFO. It is thin on the edge with a hump in the middle. The hump is soft, chewy, and with a spongy texture. The cross-section reveals the honeycomb texture on the inside.

Tips for success

1. Rest the batter
It is very important to rest the batter for at least 8 hours or up to 24 hours. Resting the batter encourages the formation of the honeycomb texture
2. Use a wok or cookware with a concave bottom
The concave bottom help to fry kue cucur without too much oil but enough to have the batter submerged in the oil while frying
3. Control the oil temperature
You want the oil to be hot enough (but not too hot) when you first pour the batter into the oil. If the oil is too hot, the honeycomb texture won’t have enough time to form. If the oil is not hot enough, you won’t get a nice hump in the middle
Kue Cucur Jawa/ Kue Cucur Gula Merah

How to make kue cucur Jawa

1. If your gula merah/Melaka comes in a block, use a heavy object to smash it into smaller pieces. Alternatively, you can always shave into smaller pieces with a knife. It is important that the sugar is in small pieces so they won’t be boiling for too long and too much of the coconut water will evaporate, affecting the texture of the batter in the end. Put them in a saucepan followed by coconut water and salt
2. Just cook until the sugar melts. Don’t boil for too long as we don’t want the coconut water evaporates too much. Remove the pandan leaves and make sure to squeeze out extra liquid from the leaves. Strain the mixture into a bowl. Let this mixture cools down

3. Sift all-purpose flour and rice flour into a large mixing bowl. Gradually add the gula merah mixture while whisking at the same time. Whisk until the batter is smooth and no lumps. Strain the mixture if necessary


4. Cover the bowl and let the batter rest at room temperature for 8 hours (no refrigeration required). If you plan to rest for longer than 8 hours, put the batter in the fridge after 8 hours have passed

5. If the batter has been resting in the fridge, get it out from the fridge 2 hours before you plan to fry so it has time to come to room temperature.
You will need a wok or cookware with a concave bottom to make kue cucur. Preheat about 5-6 Tbsp of oil over medium heat. You don’t want too much oil, but just enough to fry the kue cucur. When you insert a skewer into the oil, you’ll see lots of bubbles around it. Lower the heat to low and very gently ladle about 50-60 ml of the batter into the oil


6. Lower the heat to low and very gently ladle about 50-60 ml of the batter into the oil. You will see the honeycomb texture starts to form from around the edge

7. The honeycomb continues to form towards the center. I let the fried kue cucur sat on the side of the wok to let it continue draining excess oil before transferring to an absorbent paper towel

8. Eventually push the batter out on the center

9. When that happens, you can flip it over and you will see there is already a hump form on the center. Fry until the bottom is no longer wet and then remove from the heat. You may need to add some oil throughout the frying

10. Put kue cucur on absorbent paper towel to absorb excess oil. Continue frying and don’t forget to give the batter a stir

11. Let them cool down a little bit before serving. This is especially great served with a cup of tea or coffee!
Kue Cucur Jawa/ Kue Cucur Gula Merah

Did you make this kue cucur Jawa recipe?

I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
Kue Cucur Jawa/ Kue Cucur Gula Merah

Kue Cucur Jawa/ Kue Cucur Gula Merah

Kue Cucur Jawa/ Kue Cucur Gula Merah

Prep Time 25 minutes mins
Cook Time 30 minutes mins
Rest the batter: 8 hours hrs
Total Time 8 hours hrs 55 minutes mins
Servings 12 pieces (depends on the size)
5 from 5 reviews
REVIEW & RATE PRINT

Ingredients

For palm sugar syrup:

  • 100 gr gula Melaka
  • 180 ml coconut water
  • ¼ tsp salt
  • 3 blades pandan leaves knotted

For the batter:

  • 65 gr all-purpose flour
  • 100 gr rice flour
  • Oil for frying

For pandan flavor:

  • ½ tsp pandan essence

Instructions
 

Prepare the sugar syrup:

  • If your gula merah/Melaka comes in a block, use a heavy object to smash it into smaller pieces. Alternatively, you can always shave into smaller pieces with a knife. It is important that the sugar is in small pieces so they won't be boiling for too long and too much of the coconut water will evaporate, affecting the texture of the batter in the end. Put them in a saucepan followed by coconut water and salt
  • Just cook until the sugar melts. Don't boil for too long as we don't want the coconut water evaporates too much. Remove the pandan leaves and make sure to squeeze out extra liquid from the leaves. Strain the mixture into a bowl. Let this mixture cools down

Prepare the batter (needs at least 8-hour rest period):

  • Sift all-purpose flour and rice flour into a large mixing bowl. Gradually add the gula merah mixture while whisking at the same time. Whisk until the batter is smooth and no lumps. Strain the mixture if necessary. Cover the bowl and let the batter rest at room temperature for 8 hours (no refrigeration required). If you plan to rest for longer than 8 hours, put the batter in the fridge after 8 hours have passed
  • Resting the batter encourages the formation of honeycomb texture. So, you don't want to skip this step

To fry:

  • If the batter has been resting in the fridge, get it out from the fridge 2 hours before you plan to fry so it has time to come to room temperature
  • You will need a wok or cookware with a concave bottom to make kue cucur. Preheat about 5-6 Tbsp of oil over medium heat. You don't want too much oil, but just enough to fry the kue cucur. When you insert a skewer into the oil, you'll see lots of bubbles around it. Lower the heat to low and very gently ladle about 50-60 ml of the batter into the oil
  • Tips: It is important to control the heat and to only fry one at a time. The heat can't be too high or low. If the heat is too high, you won't get a frilly edge. If the heat is too low, you won't get a hump in the middle
  • You will see the honeycomb texture starts to form from around the edge and keep forming towards the center and eventually push the batter out on the center. When that happens, you can flip it over and you will see there is already a hump form on the center. Fry until the bottom is no longer wet and then remove from the heat. You can let the kue cucur sit on the side of the wok to let the excess oil drain off. You may need to add some oil throughout the frying if it gets low
  • Put kue cucur on absorbent paper towel to absorb excess oil. Continue frying and don't forget to give the batter a stir
  • Let them cool down a little bit before serving. This is especially great served with a cup of tea or coffee!

RECOMMEDED TOOLS

Wok
digital kitchen scale
digital kitchen scale
Rice Flour

*Nutrition facts are just estimates and calculated using online tools*

Nutrition Facts
Kue Cucur Jawa/ Kue Cucur Gula Merah
Serving Size
 
1 serving
Amount per Serving
Calories
132
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
4
g
Sodium
 
82
mg
4
%
Potassium
 
50
mg
1
%
Carbohydrates
 
19
g
6
%
Fiber
 
1
g
4
%
Sugar
 
6
g
7
%
Protein
 
1
g
2
%
Vitamin C
 
1
mg
1
%
Calcium
 
5
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I'd love to see your photos/videos on Instagram

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Salted Egg Yolk Tofu (Air-Fryer)
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Soft Fluffy Creamed Corn Chiffon Cake

2 comments

Casey Kivoka January 24, 2024 - 11:16 am

actually a question….

what do you suggest as the temperature of the cooking oil? From the photos, appears shallow-fried. However, should the frying oil cover the “fritter/”

Sounds like heat the oil to 350°Fm then lower the heat. How should the “fritter” / oil react while in the oil? Still many bubbles or just a few?

sorry, these Goldi-lock type recipes lead to more questions. Neither too hot nor too cold – but just right (temp).

Reply
Marvellina January 24, 2024 - 9:40 pm

Hi Casey, it is a bit tricky when it comes to frying the kue cucur. When you ladle the batter into the oil (which may not seem like a lot), it’s going to be enough to cover the batter. The batter will bubble when it first hits the oil and you will see the honeycomb texture slowly form starting from the edge and eventually when it is close to the center the batter gets push out in the center (which creates that “hump”).

Reply
5 from 5 votes (5 ratings without comment)

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