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Kuih Cincin

Name: Kuih Cincin
Total time: 60 min
Yield: Serves 10
Cuisine: Brunei
Ingredients: 150g Rice flour; 100g All-purpose flour; 120g Palm sugar; 100ml Water; 1 Egg; A pinch Salt; To taste Oil for frying

Dessert

⏱ 60 min

👥 Serves 10

Difficulty ⭐⭐

Rice flour and palm sugar dough fried into rings — crunchy sweets essential for Brunei's Hari Raya.

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📖 The Story Behind This Dish

Kuih cincin means 'ring cakes,' a traditional Bruneian sweet of rice flour, wheat flour, and palm sugar dough shaped into rings and fried. Crunchy with toasty palm sugar flavor, they're made in large batches by every family for Hari Raya (the festival ending the fast), packed into tins, and offered to visitors.

🌆 Where it's eaten: On the eve of Hari Raya, women in a Brunei kitchen fry ring-shaped dough one after another and pack them into big tins.

🥕 Ingredients (serves 10)

Rice flour 150g
All-purpose flour 100g
Palm sugar 120g
Water 100ml
Egg 1
Salt A pinch
Oil for frying To taste

👩‍🍳 Instructions

Dissolve the palm sugar in water in a pot and let cool.
Combine the rice flour, flour, and salt, add the egg and sugar syrup, and knead into a firm dough.
Roll the dough into thin ropes and form rings about 5cm across.
Fry slowly in 160°C oil until dark brown.
Cool until crisp and store in tins.

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