Pandan Cucur

Pandan Cucur Ingredients

• 125 gr rice flour
• 100 gr medium protein flour
• 180 gr sugar
• 220 ml pandan precipitated water
• 1 lb pandan leaves
• 1 drop of green coloring
• pinch of salt

How to Make Pandan Cucur

• 1. Boil sugar, pandan leaf sediment and salt until dissolved and then strain. Let it warm.
• 2. Combine rice flour and wheat flour in a bowl. Add the filtered sugar solution. Stir until smooth using a whisk then mixer on low speed for 5 minutes.
• 3. Rest the dough for 15 minutes. Stir again using a whisk. If the dough is too thick, add a little water so that the consistency of the dough is just right (just right in the sense that it is not runny and not thick).
• 4. Heat enough cooking oil in a deep frying pan. Stir the dough again using a whisk before frying.
• 5. Pour a spoonful of vegetables into the hot oil. Flush flush over it. Pierce with the middle stick. If there is no dough that comes out, the sign is that the bowsprit is cooked. Lift and drain.

Note

• 1. Wait for the sugar mixture to warm, not still hot, it has been poured into the flour. If it's still hot, the flour will be cooked. So that the cucur cake will be tough.
• 2. Use enough oil, not too much.
• 3. Use a deep frying pan.
• 4. Heat the oil before entering the dough. After the dough is poured into the skillet, use medium heat but tend to be low.
• 5. Always stir the dough first before pouring the dough into the pan.
• 6. Don't fry for too long, as long as it's stabbed in the middle, there's no dough coming out, it means the squid is cooked
• 7. Add water if the dough feels thick and heavy

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