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
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!