Brown Sugar Cucur Cake And Why Cucur Cake Can Be Hard

Why Cucur Cake Can Be Hard?

The main ingredient of the cucur cake is rice flour. Remember, this rice flour is often used as the basic ingredient for traditional cakes. However, if you use too much it can make the texture of the cake hard.

Cucur Use What Flour?

The main ingredients of kue cucur are wheat flour, rice flour, and brown sugar. It's not hard to make your own curd at home. there are many recipes for cakes that you can try.

Cucur Cake Comes From What Region?

Meanwhile, many stories say that kue cucur comes from Betawi. Its manufacture by dripping a certain amount of dough into the pan, aka ngocor, was the beginning of the invention of the cucur cake. the newcomers who should say ngocor become gucur and become kue cucur.

What Ingredients Are Often Used To Make Traditional Cakes?

7 types of flour for traditional cakes that are sweet and legit rice flour. There are many traditional cakes that use rice flour as the main ingredient. 2. glutinous rice flour. 3. sago flour. 4. tapioca flour. hunkwe flour. 6. Cornstarch. 7. wheat flour.

Ingredients

140 gr brown sugar
50 gr sugar
250 ml water
1 pandan leaf, conclude
1/4 tsp salt
125 gr rice flour
100 gr medium protein flour

How to make

1. Boil brown sugar, sugar, water, pandan leaves and salt until dissolved. Let stand until warm.
2. Combine rice flour and wheat flour in a bowl.
3. Pour the sugar solution while sifting into the flour mixture. Stir until smooth using a whisk, then mixer on low speed for about 5 minutes.
4. Rest the dough for 30 minutes, stir again using a whisk. If it still feels heavy/thick, add water little by little until the consistency is medium (not too thick and not too runny) because the humidity of the flour is different.
5. Pour 1 tablespoon of vegetable mixture into 4 tablespoons of hot oil, fry on low heat only. Flush - pour oil into the middle, fry until completely - cooked.