According to Masters of Malaysian Cuisine Chef Rene Juefri, while they look tricky, they’re actually not hard to make; in this episode of Street Food Journeys: Malaysia (Kelantan), he shows us how.

Watch Street Food Journeys: Malaysia (Kelantan) here; Chef Rene Juefri’s Cucur Topi cooking segment starts at about the 11:00 mark) >> https://youtu.be/Ib9k5iQ0sIM

Cucur Topi Kelantan

by Chef Rene Juefri

INGREDIENTS:

1 cup flour (all purpose)
1 cup rice flour
1⁄2 cup white sugar
1⁄4 cup brown sugar
1.5 cups water
A pinch salt

METHOD:

1. In a mixing bowl, whisk the water and both sugars together, then add both flours and a pinch of salt.
2. Mix the mixture well, making sure there are no lumps and the batter is smooth. Set aside to rest for 10 minutes.
3. Preheat the oil in a 8-10 inch wok on a medium-high heat (185 ̊C-190 ̊C/355 ̊F-375 ̊F). Pour a ladle full of the batter into the hot oil (fry one portion at a time). The batter will cook from the edges towards the middle.
4. Once the middle begins to cook, flip the fritter over and continue frying for a few more minutes until cooked through.
   Remove the fritter from the wok and drain off any excess oil. Leave to cool for a few minutes before serving.

Also featured in this episode of Street Food Journeys: Malaysia (Kelantan),

• Nasi Kerabu by yours truly (Jackie M.)
• Tour guide Shaukani Abbas gives his Top 3 highlights for your next trip to The Land of Lightning
• The JetLag Warriors and Ken Abroad discover Kelantan food including Laksam and Kuih
• Min House Camp shows us how to make Nasi Tumpang, a long cone-shaped layered rice meal

The recipes for the entire series, produced in partnership with Tourism Malaysia Australia, can be found in the special edition MOMC eMagazine which you can download here >> Click to View or Download

Sign up to our email list so you don’t miss a single issue of our MOMC free recipe eMagazines >> MalaysianChefs.com/JoinToday

The post How To Make Cucur Topi Kelantan By Chef Rene Juefri first appeared on Jackie M..