Kuih Cincin
Kuih Cincin (koo-eh CHIN-chin)
Ring-Shaped Rice Flour Cookies
Crunchy, ring-shaped cookies made from rice flour, palm sugar, and coconut milk, deep-fried to a satisfying golden crunch — a nostalgic Bruneian classic.
Instructions
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1
Dissolve palm sugar in warm water and strain to remove impurities.
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2
Mix rice flour with salt, then add coconut milk and palm sugar water gradually.
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3
Knead into a smooth, pliable dough that does not stick to hands. Add more flour if needed.
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4
Pinch off small pieces of dough and roll into thin ropes about 10cm long.
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5
Join the ends to form rings and press the seam to seal.
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6
Deep fry at 160°C, turning occasionally, for 4-5 minutes until deep golden and crispy. Drain on paper towels.
Did You Know?
During Hari Raya, Bruneian households compete to produce the most perfectly shaped kuih cincin — uneven rings are jokingly blamed on the cook being distracted by gossip.
The Story Behind Kuih Cincin
Kuih Cincin is a heritage cookie that has graced Bruneian festive tables for generations. The ring shape is believed to symbolize unity and continuity, making it a meaningful addition to Hari Raya celebrations. The use of palm sugar gives these cookies a distinctive caramel note that sets them apart from similar ring cookies found across Southeast Asia.
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