Get the recipe for Kuih Cincin here: http://www.icookasia.com/kuih-cincin/

Malay version: https://www.youtube.com/watch?v=Vqg9mstSWBM

Ingredients

¾ cup water
1 cups brown sugar
1 cups of palm sugar
3 cups granulated sugar
½ tbsp cooking oil
¼ tsp fine salt
½ cup flour
1 cup of flour for tracing the ring kueh

Ingredients to dip the kuih cincin fillings:
¾ cups water
1 ½ cup rice flour

Other ingredients needed:
1 cup of water for dipping before frying.
Oil for frying

Directions

1. First, mix together granulated sugar with oil and salt in a bowl. Set it aside.

2. Next, add water, brown sugar and palm sugar into a pot. Simmer until sugar dissolves without having to stir. Once dissolved, strain it into the mixture of sugar, oil and salt prepared earlier. Stir evenly with a spoon until the mixture thickens and becomes creamy.

3. Then, add flour and stir it well until it turns into a soft dough. After that, put the dough in the bowl that has been coated with plastic, wrap tightly and store in the refrigerator for ½ hour or until completely cool.

4. Meanwhile, prepare the mixture to dip the ring kueh. Mix together water and the rice flour and stir evenly until thickened. Set aside.

5. After half an hour, remove the dough from the refrigerator. Sprinkle the flour for grinding and tracing process of the ring kueh so it does not stick. Flatten the dough, and trace using a 3-4 inch round tracing tool and use ½ inch round tracing tool for the ring.

6. After tracing is done, dip it in water so it becomes brittle and crunchy. Then fry in hot oil until golden in color. Lift, drain and let cool it briefly.

7. After the kuih cincin has cool down a little bit, dip into the rice flour mixture prepared earlier and fry in a slow fire until it turns yellowish white. Lift and drain the oil. Kuih cincin is ready to be served.

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