Vegan Palm Sugar Kue Cucur

🛒 Ingredients

• #Syrup Base:
• 200 g grated coconut sugar (gula merah/gula aren)
• 250 ml water
• 2–3 pandan leaves, knotted
• ¼ tsp salt
• #Batter:
• 150 g rice flour
• 50 g all‑purpose flour
• 1 tbsp cornstarch (optional, for extra crispness)
• 1 tbsp neutral plant oil (coconut, sunflower, or canola)
• Extra plant oil for frying

👩‍🍳 Instructions

1. 1

   #Make the syrup:

2. 2

   Combine coconut sugar, water, pandan leaves, and salt in a saucepan. Bring to a gentle simmer, stirring until sugar fully dissolves.

3. 3

   Strain the syrup to remove any impurities and pandan leaves; let it cool completely to room temperature.

4. 4

   #Make the batter:

5. 5

   In a large bowl, mix rice flour, all‑purpose flour, and cornstarch.

6. 6

   Gradually pour in the cooled syrup while whisking constantly, until you get a smooth, lump‑free batter with a thick, pouring consistency (similar to thick pancake batter).

7. 7

   Stir in the 1 tablespoon of oil. Cover and let the batter rest for 30 minutes – this step is key for the classic fluffy, crispy edges.

8. 8

   #Fry the cucur:

9. 9

   Heat plenty of oil in a small, deep pan or wok over medium heat. The oil should be about 2–3 cm deep.

10. 10

    Stir the rested batter well. Pour about 1 ladle of batter into the centre of the hot oil – do not spread it; let it spread naturally into a round, flower‑like shape.

11. 11

    Cook until the edges turn deep golden and crispy, and the centre is set and slightly puffed. Flip once and cook briefly on the other side.

12. 12

    Lift out and drain well on a wire rack or kitchen paper. Serve warm or at room temperature.