Kue Cucur

Salah satu kudapan tradisional favorit saya nih. Tengahnya empuk menggunduk, sampingnya lentik agak renyah, rasanya manis gurih.

Resep Kue Cucur

by Rina Laurence

Bahan:

• 1 1/4 C tepung beras (140gr)
• 1 C terigu serba guna (120gr)
• 1 C gula merah cincang (160gr)
• 1/2 C gula pasir (110gr)
• 1 1/2 C santan sedang (360ml)
• 1/4 sdt garam
• 1/4 sdt vanili bubuk

Cara membuat:

1. Aduk rata kedua tepung. Sisihkan.
2. Campur semua bahan lainnya dalam saucepan, aduk rata lalu jerang di api kecil sambil terus diaduk hingga gula larut (jangan sampai mendidih). Angkat, saring, diamkan sampai hangat kuku. 
3. Tuang larutan gula sedikit-sedikit tepung sambil diaduk rata. Istirahatkan adonan 30 menit, lalu aduk-aduk adonan sebentar saja.
4. Kucurkan adonan ke kuali berisi minyak panas, goreng di api kecil sampai kecoklatan. Angkat, tiriskan. 

Note:

1. Kualitas gula merah berpengaruh terhadap rasa, pilih gula merah yang bagus.
2. Santannya bisa pakai: 1/2 C (120ml) santan instan + 1C (240ml) air hangat
3. Kucurkan adonan tepat di tengah wajan agar terbentuk gundukan di bagian tengah cucur (sebagian orang menyebutnya "bodong")
4. Tidak perlu dibalik saat menggoreng.
5. Kue cucur yang sudah ditiriskan biasanya akan tetap sangat berminyak, tidak usah kaget.
6. Kadang sebagian orang mendapati kue cucur agak keras saat baru matang, tidak usah panik, nanti jadi empuk sendiri.

[EN]

Kue Cucur or palm sugar fried cake is one of my favorite Indonesian traditional snacks.  It's sweet, chewy, and a little bit crunchy on it's side. It's really oily even after you let it sit on paper towel for hours because it's deep fried (that's the only thing I don't like about it, but I can deal with it), so... yea, it's not the healthiest snack on earth, but it's worth to try ;)

Kue Cucur

by Rina Laurence

Ingredients:

• 1 1/4 C white rice flour (140gr)
• 1 C all purpose flour (120gr)
• 1 C palm sugar, chopped (160gr)
• 1/2 C caster sugar (110gr)
• 1 1/2 C medium coconut milk (360ml)
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions:

1. Sift both flours together.  Set aside. 
2. Mix other ingredients in a saucepan, bring into simmer over low heat until sugars dissolved (stirring constantly). Strain & let cool.
3. Pour sugar mixture gradually into flour, stir gently until and make sure batter is not lumpy. Let sit for at least 30 minutes to 4 hours for better natural fermentation process, stir again a little bit.
4. Pour batter (kind of like making pancake) in a small wok filled with hot oil (make sure the batter is drown in the hot oil). Fry until brown and form UFO shape.

Note:

1. Make sure to use good quality palm sugar
2. Make sure to use a wok to get the UFO shape, if you use a frying pan, you'll get flat cucur (like pancake)
3. Pour the batter from height (around 5 inches above the hot oil)
4. Don't flip the fried cake during frying process