Ingredients with Measurements:
- 1 cup tapioca pearls
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup coconut milk
- 1/2 cup water
- 1 egg
- 1/2 teaspoon vanilla extract
- Oil for frying
Special Equipment Needed:
- Deep fryer or heavy-bottomed pot
- Slotted spoon or spider strainer
Step-by-Step Instructions:
1. Soak the tapioca pearls in water for at least 2 hours or overnight, until they are soft and plump.
2. In a mixing bowl, combine the all-purpose flour, sugar, salt, and baking powder.
3. In a separate bowl, whisk together the coconut milk, water, egg, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Drain the tapioca pearls and add them to the batter, stirring gently to incorporate.
6. Heat the oil in a deep fryer or heavy-bottomed pot to 350°F.
7. Using a spoon or cookie scoop, drop spoonfuls of the batter into the hot oil. Fry until golden brown, about 2-3 minutes per side.
8. Remove the tapioca cucur from the oil with a slotted spoon or spider strainer and drain on paper towels.
9. Serve warm with your favorite dipping sauce.
- Time:
Preparation time: 2 hours (for soaking tapioca pearls)
- Cooking time: 10-15 minutes
Temperature:
- Oil temperature: 350°F
Serving size:
- Makes about 20-24 tapioca cucur
Nutritional information:
- Calories: 110
- Fat: 3g
- Carbohydrates: 20g
- Protein: 1g
Substitutions for ingredients:
- Tapioca pearls can be substituted with sago pearls or small pearl tapioca.
- All-purpose flour can be substituted with rice flour or cornstarch.
- Coconut milk can be substituted with regular milk or almond milk.
Variations:
- Add grated coconut or pandan leaves to the batter for extra flavor.
- Use brown sugar instead of white sugar for a richer flavor.
- Add chopped bananas or sweet potatoes to the batter for a twist on the classic recipe.
Tips and Tricks:
- Make sure to soak the tapioca pearls for at least 2 hours to ensure they are fully hydrated and soft.
- Use a cookie scoop or spoon to drop the batter into the hot oil for even-sized tapioca cucur.
- Serve the tapioca cucur immediately after frying for the best texture and flavor.
Storage Instructions:
- Tapioca cucur can be stored in an airtight container at room temperature for up to 2 days.
Reheating Instructions:
- To reheat, place the tapioca cucur in a 350°F oven for 5-10 minutes, or until heated through.
Presentation Ideas:
- Serve the tapioca cucur on a platter with a variety of dipping sauces for guests to choose from.
- Arrange the tapioca cucur in a decorative pattern on a serving dish for a beautiful presentation.
Garnishes:
- Sprinkle with powdered sugar or cinnamon for a sweet touch.
- Top with chopped nuts or shredded coconut for added texture.
Pairings:
- Serve with a hot cup of tea or coffee for a classic Malaysian snack.
Suggested Side Dishes:
- Serve with fresh fruit or a side salad for a light and refreshing meal.
Troubleshooting Advice:
- If the batter is too thick, add a little more water or coconut milk to thin it out.
- If the tapioca cucur are too dense, try adding a little more baking powder to the batter.
Food Safety Advice:
- Be careful when working with hot oil to avoid burns.
- Make sure to fully cook the tapioca cucur to avoid any risk of foodborne illness.
Food History:
- Tapioca cucur is a popular Malaysian snack that is often sold at street food stalls and markets.
Flavor Profiles:
- Tapioca cucur has a crispy exterior and a chewy, slightly sweet interior.
Serving Suggestions:
- Serve the tapioca cucur as a snack or appetizer, or as part of a larger meal.
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Region: Malaysian