Kue Cubit (Indonesian Mini Griddle Cakes)

About This Recipe

Kue cubit -- literally 'pinch cakes' -- are small, thick pancakes cooked in a special multi-well griddle pan, similar to a takoyaki or aebleskiver pan, until the bottoms turn golden and lightly caramelized while the tops stay soft and slightly underdone, almost like a mini molten cake. They're a beloved Indonesian street snack, traditionally sold with sprinkles, chocolate, or cheese on top. The defining technique is controlling the griddle heat and timing: too hot and the outsides burn before the inside sets; too cool and they never develop the signature caramelized edge. A little lime zest folded into the batter here adds brightness that cuts through the sweetness, a modern twist on the classic plain version. Kue cubit are eaten warm, straight off the griddle, often within minutes of being made -- they're a quick treat for kids after school and a common night-market snack, best enjoyed the moment the caramelized edges are still crisp.

Ingredients

Serves 5

• 200 gall-purpose flour
• 1 tspbaking powder
• 0.25 tspbaking soda
• 2eggs
• 100 gsugar
• 150 mlmilk
• 1 tspvanilla extract
• 1lime(zested)
• 2 tbspmelted butter
• 2 tbspchocolate sprinkles or grated cheese(for topping)

Instructions

1. 1

   Whisk eggs and sugar

   Whisk eggs and sugar together until pale and slightly thickened, about 2 minutes.

2. 2

   Add wet ingredients

   Whisk in milk, vanilla, lime zest, and melted butter.

3. 3

   Fold in dry ingredients

   Sift flour, baking powder, and baking soda over the wet mixture and fold gently just until smooth -- don't overmix.

4. 4

   Rest the batter

   Let the batter rest 10 minutes at room temperature.

5. 5

   Cook in the griddle pan

   Heat a kue cubit or aebleskiver pan over medium-low heat, grease lightly, and fill each well about two-thirds full.

6. 6

   Watch for bubbles and top

   Cook until small bubbles form on top and the edges are set, 2-3 minutes, then sprinkle chocolate or cheese on top -- do not flip, the top stays soft. Cook 1-2 more minutes until the bottom is caramelized golden-brown.

Variations

• •

  Top with condensed milk and crushed peanuts instead of chocolate for a different classic combination.

• •

  Add matcha or pandan paste to the batter for a colored, flavored version.

• •

  Make them without lime zest for the traditional plain version, which is equally popular.

Storage

Best eaten fresh and warm within an hour of cooking. They don't reheat particularly well, but leftovers keep at room temperature in an airtight container for a day.

Frequently Asked Questions