RED SUGAR CAKE

Summary

In this easy-to-follow tutorial, learn how to make *kue cucur*, a traditional Indonesian sweet cake made with palm sugar and pandan leaves. The recipe results in a crispy, airy texture on the outside with a soft, chewy inside. The step-by-step guide covers everything from preparing the ingredients and mixing the batter to frying the cakes to perfection. With tips on oil temperature and frying techniques, you’ll be able to create 12 delicious pieces of *kue cucur* that are sure to impress. Ideal for anyone looking to try Indonesian desserts at home.

Takeaways

• 😀 The video teaches how to make Kue Cucur with a delicious taste and soft texture.
• 😀 The recipe uses 125 grams of gula merah (brown sugar), with optional additional sugar for extra sweetness.
• 😀 A quarter teaspoon of salt and pandan leaves are added for flavor, along with 220 ml of water.
• 😀 Boil the ingredients until the sugar dissolves and the mixture comes to a boil, then turn off the heat and allow it to cool.
• 😀 The batter should be smooth and free of lumps. You can mix it manually using a whisk or a hand mixer.
• 😀 After mixing, let the batter rest for at least 30 minutes before frying.
• 😀 Fry the Kue Cucur in moderately heated oil (medium-low heat) to ensure it cooks evenly.
• 😀 Make sure the oil is not too hot to prevent the outside from browning too quickly while the inside remains uncooked.
• 😀 Use a skewer or satay stick to poke and drizzle hot oil over the batter while frying to create the 'serat' (layered texture).
• 😀 One batch of this recipe makes 12 pieces of Kue Cucur. You can scale the recipe for larger quantities.
• 😀 The result is a soft, fluffy Kue Cucur with a delightful layered texture and a rich taste from the gula merah.

Q & A

What is the main dish being prepared in the video?

The main dish being prepared is Kue Cucur, a traditional Indonesian dessert made with palm sugar.

What ingredients are required for making Kue Cucur?

The ingredients needed are 125 grams of palm sugar, optional 1-2 tablespoons of granulated sugar, a pinch of salt, pandan leaves, 220 milliliters of water, and oil for frying.

Can the sweetness of the Kue Cucur be adjusted?

Yes, if you prefer a sweeter taste, you can add 1-2 tablespoons of granulated sugar along with the palm sugar.

How should the ingredients be prepared before cooking?

First, combine the palm sugar, salt, pandan leaves, and water in a pan. Heat it until the sugar dissolves completely.

What should be done after the sugar has dissolved in the pan?

Once the sugar has dissolved, turn off the heat and allow the mixture to cool down to room temperature.

What is the significance of letting the dough rest for 30 minutes?

Letting the dough rest for at least 30 minutes ensures that the mixture is smooth and free from lumps, which helps in achieving the desired texture when frying.

What is the recommended oil temperature for frying Kue Cucur?

The oil should be heated on medium-low heat. It's important that the oil is not too hot or too cold to ensure the Kue Cucur cooks evenly without burning.

How can you ensure the Kue Cucur fries evenly?

To ensure even cooking, use a skewer to poke the Kue Cucur and pour hot oil over it while it fries. This helps the Kue Cucur form its characteristic layers and texture.

How can you tell when the Kue Cucur is done frying?

The Kue Cucur is done when it has a crispy exterior, a soft interior, and has formed layers or bubbles on top. Be careful not to let it get too dark or overcooked.

How many pieces does this recipe yield, and can the recipe be scaled up?

This recipe yields 12 pieces of Kue Cucur. If you want to make more, simply multiply the ingredient quantities accordingly.