Soft Brown Sugar Cucur 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.

Why is it called Cucur Cake?

In some areas this cucur cake is also a delivery for traditional events and the initial name of this cucur cake comes from seeing the process that is poured into a baking sheet or in the Betawi language ngocor. then the newcomers refine their language with the word ngucur so that it becomes a cucur cake.

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.

Ingredients

125 gr rice flour
100 gr medium protein flour
130 g brown sugar
50 gr sugar
220 ml of water
1 lb pandan leaves
pinch of salt

How to make

1. Boil brown sugar, granulated sugar, water, pandan leaves 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