Crunchy, ring-shaped cookies made from rice flour, palm sugar, and coconut milk, deep-fried to a satisfying golden crunch — a nostalgic Bruneian classic.
Ingredients
400g rice flour
100g palm sugar, grated and dissolved in 100ml water
150ml coconut milk
1 egg (optional, for richness)
Pinch of salt
Oil for deep frying
Instructions
1Dissolve palm sugar in warm water and strain to remove impurities.
2Mix rice flour with salt, then add coconut milk and palm sugar water gradually.
3Knead into a smooth, pliable dough that does not stick to hands. Add more flour if needed.
4Pinch off small pieces of dough and roll into thin ropes about 10cm long.
5Join the ends to form rings and press the seam to seal.
6Deep 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.