Kue cucur (
Indonesian) or kuih cucur (
Malay), known in
Thai as khanom fak bua (ขนมฝักบัว, pronounced[kʰā.nǒmfàkbūa̯]) 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.[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.