Indonesian Kue Cucur

Instructions

1. Prepare the palm sugar syrup
   In a medium saucepan, combine the palm sugar, water, and pandan leaves. Bring to a boil over medium heat, stirring occasionally until the sugar completely dissolves. Remove from heat and let it cool to room temperature. Remove the pandan leaves.
2. Mix the batter
   In a large mixing bowl, combine the rice flour, all-purpose flour, and salt. Gradually pour in the cooled palm sugar syrup while stirring with a whisk to prevent lumps from forming. Add vanilla extract if using. Mix until you have a smooth batter with a consistency similar to pancake batter.
3. Rest the batter
   Cover the bowl with a clean kitchen towel and let the batter rest for at least 1-2 hours at room temperature. This allows the flour to fully absorb the liquid and results in a better texture.
4. Heat the oil
   In a wok or deep frying pan, heat about 2 inches of oil over medium heat to approximately 350°F (175°C). The oil should not be too hot or the kue cucur will brown too quickly without cooking through.
5. Fry the kue cucur
   Stir the batter gently. Using a 1/4 cup measuring cup, scoop the batter and carefully pour it into the hot oil from a low height. The batter should spread and form a round shape. As it cooks, the center will bubble up and form a flower-like pattern.
6. Baste and flip
   Using a spoon, continuously splash hot oil onto the center of the kue cucur to help it cook evenly. Once the edges turn golden brown (about 2-3 minutes), gently flip it and fry for another 30 seconds. The ideal kue cucur should have a crisp edge with a soft, spongy center.
7. Drain and serve
   Remove the kue cucur from the oil and place it on paper towels to drain excess oil. Optionally, sprinkle with a mixture of granulated sugar and cinnamon while still warm. Repeat with the remaining batter, making sure to stir the batter before each scoop.