Kue cucur

Kue cucur

Brown kue cucur acquired from brown palm sugar
Alternative names Kuih cucur (Malaysia), khanom fak bua or khanom jujun (Thailand)
Course Dessert
Place of origin  Indonesia
Region or state Southeast Asia
Serving temperature hot, warm, or room temperature
Main ingredients Rice flour, sugar, coconut milk
Cookbook: Kue cucur  Media: Kue cucur

Kue cucur (Indonesian) or kuih cucur (Malay), known in Thai as khanom fak bua (ขนมฝักบัว) or khanom jujun (ขนมจู้จุน or จูจุ่น, rtgs: chuchun), is a traditional snack in parts of Southeast Asia, includes Indonesia, Malaysia and Southern Thailand. In Indonesia, kue cucur can be found throughout traditional marketplaces in the country; the popular version, however, is the Betawi version from Jakarta.[1] In Southern Thailand it is often featured in wedding ceremonies and festivals. In Malaysia, however, the term cucur is more generally used to refer to any type of fritters. In Brunei and Malaysian Borneo (Sabah and Sarawak) it is called Pinjaram.

The dessert, made of fried rice flour mixed with palm sugar, is thick in the middle and thin at the edges. Thai people believe that it is similar to the lotus which can grow in poor conditions. Thus, it is like the love of a newly married couple that will smoothly grow up and succeed in married life. Thai people like to use it at a wedding or propitious ceremony, or at any festival. Sometimes it is given as a gift. Normally, Thai people like to eat it immediately after it is fried because it is still soft and colorful, and smells good. If it is left for an hour, it will be sticky, stiff and full of oil.

See also

References

  1. ↑ "Kue Cucur Spesial". Indonesia Food Corner.

External links

This article is issued from Wikipedia - version of the Sunday, January 31, 2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.