Kue cucur is a traditional snack that's also popular in Malaysia (kuih cucur) and Thailand (khanom fak bua). It's made with a combination of palm sugar, fried rice flour, and coconut milk that's fried until crispy. This sweet snack is usually flattened on the edges so that it remains thick in the middle.

The most popular Indonesian version is the Betawi variety from Jakarta. In Thailand, kue cucur is similar to a lotus, which is believed to represent love of a newly married couple, so it's often prepared at Thai weddings and festivals. Kue cucur is served hot, warm, or at room temperature, and it's best to eat it while it's still fresh, otherwise it will become sticky and stiff.