Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup rice flour
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 cup water
- 1/2 cup coconut milk
- 1 egg
- 2 ripe bananas, mashed
- 1/4 cup brown sugar
- 1/4 tsp cinnamon
- Oil for frying
Special equipment needed:
- Mixing bowl
- Whisk
- Frying pan
- Slotted spoon
Step-by-step instructions:
1. In a mixing bowl, combine the all-purpose flour, rice flour, cornstarch, salt, and baking powder. Whisk to combine.
2. In a separate bowl, mix together the water, coconut milk, and egg.
3. Add the wet ingredients to the dry ingredients and whisk until smooth.
4. In another bowl, mix together the mashed bananas, brown sugar, and cinnamon.
5. Heat oil in a frying pan over medium heat.
6. Using a spoon, drop a small amount of batter into the oil. Add a spoonful of the banana mixture on top of the batter.
7. Cover the banana mixture with another spoonful of batter.
8. Fry until golden brown, about 2-3 minutes on each side.
9. Remove from the oil with a slotted spoon and place on a paper towel to drain excess oil.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes about 12-15 pieces
Nutritional information:
Calories: 110
Fat: 3g
Carbohydrates: 20g
Protein: 2g
Sodium: 100mg
Sugar: 7g
Substitutions for ingredients:
- Instead of rice flour, you can use tapioca flour or potato starch.
- Instead of coconut milk, you can use regular milk or almond milk.
- Instead of brown sugar, you can use white sugar or honey.
Variations:
- Instead of bananas, you can use other fruits such as mangoes or pineapples.
- You can add chopped nuts or chocolate chips to the banana mixture for added texture and flavor.
Tips and tricks:
- Make sure the oil is hot enough before frying to prevent the cucur from absorbing too much oil.
- Use a small spoon to drop the batter into the oil to make bite-sized pieces.
- Serve the cucur immediately while still warm and crispy.
Storage instructions:
Store the leftover cucur in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cucur in a toaster oven or oven at 350°F for 5-7 minutes until heated through.
Presentation ideas:
Serve the banana-filled cucur on a platter with a dusting of powdered sugar and a drizzle of chocolate sauce.
Garnishes:
Garnish with sliced bananas and a sprinkle of cinnamon.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Enjoy the banana-filled cucur as a snack or dessert on its own.
Troubleshooting advice:
- If the cucur is too thick, add a little more water to the batter.
- If the cucur is too thin, add a little more flour to the batter.
Food safety advice:
Make sure the oil is not too hot to prevent burning and splattering.
Food history:
Cucur is a popular Malaysian snack that is usually made with vegetables or seafood. This recipe is a sweet twist on the traditional cucur.
Flavor profiles:
The banana-filled cucur is sweet and crispy with a hint of cinnamon.
Serving suggestions:
Serve the banana-filled cucur as a snack or dessert at a party or gathering.
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