Kueh Cincin
Kueh Cincin, meaning 'ring cakes', are a traditional Bruneian sweet snack known for their distinctive ring shape and crispy texture. Made from rice flour, sugar, and coconut milk, these delicate pastries are deep-fried to a golden crisp and often enjoyed with coffee or tea.
🧂 Ingredients
- 2 cups Rice flour
- 1 cup All-purpose flour
- 0.5 cup Palm sugar(finely chopped)
- 0.5 cup Granulated sugar
- 0.5 cup Thick coconut milk
- 0.5 cup Water
- 0.25 tsp Fine sea salt
- 0.5 tsp Ground cinnamon
- 0.25 tsp Ground nutmeg
- 1 tsp Vanilla extract
- 1 tbsp Toasted sesame seeds
- 1 tbsp Unsalted butter(melted)
- Vegetable oil(for deep frying)
👨🍳 Instructions
- 1
In a small saucepan, combine the finely chopped palm sugar, granulated sugar, and water. Heat over medium-low, stirring until both sugars dissolve completely. Remove from heat and let cool to room temperature.
- 2
In a large mixing bowl, sift together the rice flour, all-purpose flour, fine sea salt, ground cinnamon, and ground nutmeg.
- 3
Pour the cooled sugar syrup into the flour mixture. Add the thick coconut milk, vanilla extract, melted unsalted butter, and toasted sesame seeds. Mix the ingredients thoroughly with a wooden spoon or your hands until a smooth, pliable dough forms.
- 4
Pour vegetable oil into a deep, heavy-bottomed pot to a depth of at least 2 inches. Heat the oil over medium heat until it reaches 350°F (175°C).
- 5
Carefully lower a few dough rings at a time into the hot oil, being careful not to overcrowd the pot. Fry the rings, turning occasionally, until they are golden brown and crisp, about 3-4 minutes per batch.
- 6
Use a slotted spoon to remove the fried rings from the oil and drain them on a wire rack or paper towels to remove excess oil. Allow the kuih cincin to cool completely before transferring them to an airtight container for storage.
💡 Pro Tips
- ✓For the best Kuih Cincin experience, use fresh and high-quality ingredients.
- ✓Sift the flour thoroughly to avoid lumps and create a smooth batter.
- ✓Temperature control is crucial when frying; maintain the oil at 350°F (175°C).
🔄 Variations
- Some recipes use nipah palm sugar for a more authentic flavor.
- A second dip in a rice flour batter before frying can create an extra crispy texture.