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- Q17997299 type "Dessert".
- Q17997299 subject Q15271523.
- Q17997299 subject Q6932800.
- Q17997299 subject Q8547421.
- Q17997299 abstract "Kue cucur (Indonesian) or kuih cucur (Malay), known in Thai as khanom fak bua (ขนมฝักบัว) or khanom jujun (ขนมจู้จุน or จูจุ่น, rtgs: chuchun), is a traditional snack in parts of Southeast Asia, includes Indonesia, Malaysia and Southern Thailand. In Indonesia, kue cucur can be found throughout traditional marketplaces in the country; the popular version, however, is the Betawi version from Jakarta. In Southern Thailand it is often featured in wedding ceremonies and festivals. In Malaysia, however, the term cucur is more generally used to refer to any type of fritters. In Brunei and Malaysian Borneo (Sabah and Sarawak) it is called Pinjaram.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.".
- Q17997299 alias "Kuih cucur (Malaysia), khanom fak bua or khanom jujun (Thailand)".
- Q17997299 country Q252.
- Q17997299 ingredient Q1269205.
- Q17997299 ingredientName "Rice flour, sugar, coconut milk".
- Q17997299 servingTemperature "hot, warm, or room temperature".
- Q17997299 thumbnail Kue_Cucur.jpg?width=300.
- Q17997299 type Q182940.
- Q17997299 wikiPageExternalLink 15099kanid.blogspot.com.
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- Q17997299 wikiPageExternalLink kue-cucur.html.
- Q17997299 wikiPageExternalLink blog-post_27.html.
- Q17997299 wikiPageExternalLink article94623.ece.
- Q17997299 wikiPageExternalLink blog-post.html.
- Q17997299 wikiPageExternalLink D10015778.html.
- Q17997299 wikiPageExternalLink 793-kue-cucur.html.
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- Q17997299 wikiPageWikiLink Q1269205.
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- Q17997299 wikiPageWikiLink Q15271523.
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- Q17997299 wikiPageWikiLink Q179029.
- Q17997299 wikiPageWikiLink Q182940.
- Q17997299 wikiPageWikiLink Q252.
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- Q17997299 wikiPageWikiLink Q8547421.
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- Q17997299 alternateName "Kuih cucur , khanom fak bua or khanom jujun".
- Q17997299 course Q182940.
- Q17997299 mainIngredient "Rice flour, sugar, coconut milk".
- Q17997299 name "Kue cucur".
- Q17997299 served "hot, warm, or room temperature".
- Q17997299 type Food.
- Q17997299 type FunctionalSubstance.
- Q17997299 type Thing.
- Q17997299 type Q2095.
- Q17997299 comment "Kue cucur (Indonesian) or kuih cucur (Malay), known in Thai as khanom fak bua (ขนมฝักบัว) or khanom jujun (ขนมจู้จุน or จูจุ่น, rtgs: chuchun), is a traditional snack in parts of Southeast Asia, includes Indonesia, Malaysia and Southern Thailand. In Indonesia, kue cucur can be found throughout traditional marketplaces in the country; the popular version, however, is the Betawi version from Jakarta. In Southern Thailand it is often featured in wedding ceremonies and festivals.".
- Q17997299 label "Kue cucur".
- Q17997299 depiction Kue_Cucur.jpg.
- Q17997299 name "Kue cucur".