Typical Betawi Cucur Cake

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_{Trational cakes have always held a special place in every moment of your life. Cakes with a simple touch have been around for hundreds of years. It is known and loved by many, but we need to preserve it in the future.}

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Hi vegan lovers, it's a pleasure to prepare a trational cake that exists in my country. Although not popular in my area, this cake has caught my attention. In many places outside the island, this cake is a must for special occasions at home.

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Kue Cucur

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A cake made from rice flour and palm sugar, this cake originates from the Betawi region. Kue cucur itself is the original name of the cake, which comes from the Javanese language which means kucur which has the meaning of kucuran or shower.

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A glance at reading on the internet this cake turns out not only to exist in Java or Indonesia. It turns out that this cake also exists in other parts of the country in the form of Thailand, Malasyia and even Brunei. For the name in each country I am very sure it must be different. I am curious, is this cake in your country, you can mention the name in the comments column below for us to know together here.

Well curious not with the preparation steps and the process of how to make it.

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Ingredients Needed

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100 grams rice flour
100 grams wheat flour
150 grams palm sugar
¼ teaspoon salt
250 ml water
1 pandan leaf

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Making Procedure

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Finely chop the palm sugar so that it dissolves easily during cooking.

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Add palm sugar, pandan leaves in a saucepan then add water.

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Then cook until the sugar dissolves and boils. Leave the sugar water until warm, do not add it when it has just finished boiling.

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In another container, add flour and rice flour, add salt then stir the flour until evenly mixed.

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When the sugar water is warm, sieve it and then add it to the prepared dry mixture.

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Stir and add slowly while stirring with a whisk until the dough has no bumps. Then keep the dough for about 30 minutes.

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Then fry the dough with a little oil, here I fry per 1 pound of dough or about 4 tablespoons. Fry until fluffy, don't forget to turn it over and over. Make sure the oil is not too much so that the results are fibrous.

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Result

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Kue cucur is ready to be served on a serving plate, look at the results, the cake is very beautiful and perfectly fibrous. And most importantly it tastes very similar to what I bought out there a few days ago. The sweetness is just right, the fiber is very pretty, the first try this time did not fail. Although I had a problem when making it at the beginning, the cucur was not fibrous on top, I fried too much oil. But when I failed a few cakes, I finally succeeded with a beautiful cucur cake.

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Well this traditional cake is very unique, of course it is very easy for you to prepare at home. With more natural palm sugar sweetener, it makes this cake very characterful. I really like this dish, hopefully this cake can be an inspiration for all of you.

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