Kue cucur

Kue cucur

Brown kue cucur acquired from brown palm sugar
Alternative names Kuih cucur (Malaysia), khanom fak bua or khanom chuchun (Thailand)
Course Dessert
Place of origin Indonesia, Malaysia, Thailand and Vietnam
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, pronounced [kʰā.nǒm fàk būa̯]) or khanom chuchun (ขนมจู้จุน or จูจุ่น), is a traditional snack in parts of Southeast Asia, includes Indonesia, Malaysia, southern Thailand and Vietnam. 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 Brunei and Malaysia, the term cucur is generally used to refer to any type of fritters. A popular type of cucur in Brunei and Malaysia is Jemput-jemput (also known as Cokodok) and Pinjaram (also known as Kuih cucur gula merah/melaka). In Southern Thailand, it is often featured in wedding ceremonies and festivals.

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


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