 Kue cucur made with brownpalm sugar | |
| Alternative names | Kuih cucur (Malaysia), khanom fak bua or khanom chuchun (Thailand) |
|---|---|
| Course | Dessert |
| Place of origin | Indonesia |
| Region or state | Jakarta and Nationwide in Indonesia, also popular inMalaysia,Thailand andSingapore |
| Serving temperature | hot, warm, or room temperature |
| Main ingredients | Rice flour, sugar, coconut milk |
Kue cucur (Indonesian) orkuih cucur (Malay), known inThai askhanom fak bua (ขนมฝักบัว,pronounced[kʰā.nǒmfàkbūa̯]) orkhanom chuchun (ขนมจู้จุน orจูจุ่น), is a traditional snack fromIndonesia, and popular in parts of Southeast Asia, includesIndonesia,Malaysia, southernThailand andSingapore. In Indonesia, kue cucur can be found throughout traditional marketplaces in the country; the popular version, however, is the Betawi version fromJakarta.[1] InBrunei andMalaysia, the termcucur is generally used to refer to any type offritters. A popular type of cucur in Brunei and Malaysia isJemput-jemput (also known as Cokodok) andPinjaram (also known asKuih cucur gula merah/melaka). In Southern Thailand, it is often featured in wedding ceremonies and festivals.
The dessert, made of friedrice flour mixed withpalm sugar, is thick in the middle and thin at the edges. It is eaten immediately after it is fried, while it is still soft.[citation needed]
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 | Wet (basah) |
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| Dry (kering) | ||
