Polydish city guide
Best Kue cucur in Chicago
“Thick in the middle and thin at the edges—fried rice flour and palm sugar that must be eaten while still soft.”
What the real thing tastes like
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 from Indonesia, and popular in parts of Southeast Asia, includes Indonesia, Malaysia, southern Thailand and Singapore. In Indonesia, kue cucur can be found throughout traditional marketplaces in the country; the popular version, however, is the Betawi version from Jakarta. 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. It is eaten immediately after it is fried, while it is still soft.
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Kue cucur is a fried rice flour fritter that belongs to Southeast Asia—Indonesia, Malaysia, Thailand, and Singapore all claim versions of it. The Betawi rendition from Jakarta is the one that matters most in Indonesia's traditional markets. Made from rice flour and palm sugar, each piece emerges thick and pillowy at its center, thin and crisp at the edges, and demands eating immediately while it's still soft enough to give way on your tongue.
Order it here when it has
- soft texture when fresh
- contrasting thick-and-thin structure
- traditional across multiple countries
- popular in ceremonial contexts
Walk away when you see
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