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Kuih Cincin
Crispy, ring-shaped Bruneian deep-fried cookies made from rice flour and palm sugar — a fragrant, caramel-sweet festive treat.
Prep
30 min
Cook
30 min
Servings
6
Difficulty
Medium
★★★★★
4.6(360 ratings)#bruneian#cookies#deep fried#palm sugar#festive#Hari Raya#rice flour
About This Recipe
Kuih Cincin (literally 'ring cake') are among the most beloved traditional kuih of Brunei, often made in large batches for Hari Raya Aidilfitri celebrations, weddings, and as gifts during festive seasons. The cookies are made from a dough of rice flour, gula melaka (palm sugar), coconut milk, and fragrant spices including fennel and sesame seeds, pressed through a ring mould or piped into rings directly into hot oil. They fry to a remarkable crispness and carry a deep, caramel-like palm sugar flavour. Their ring shape symbolises continuity and unity in Bruneian Malay tradition, making them an auspicious gift.
Ingredients
Serves 6
- 2 cupsrice flour
- 0.5 cupgula melaka (palm sugar), grated
- 0.75 cupcoconut milk
- 1 tspfennel seeds (jintan manis)
- 1 tbspsesame seeds
- 0.25 tspsalt
- Oilfor deep frying
Instructions
- 1
Dissolve the palm sugar
Gently heat coconut milk and grated palm sugar together over low heat, stirring until the sugar is fully dissolved. Cool to room temperature.
- 2
Make the dough
Combine rice flour, fennel seeds, sesame seeds, and salt in a bowl. Pour in the cooled palm sugar coconut milk mixture and mix until a smooth, pliable dough forms. It should be soft but not sticky.
- 3
Shape the rings
Fill a piping bag or kuih cincin mould with the dough. Heat oil to 170°C (340°F). Pipe or press rings directly into the hot oil, forming circles about 6 cm in diameter.
- 4
Fry and cool
Fry in batches for 3–4 minutes, turning once, until deep golden brown and completely crisp. Remove and drain on a wire rack. Cool fully before storing — they crisp further as they cool.
Pro Tips
- →
Do not rush — fry at moderate heat for even colour and thorough crispness.
- →
The cookies must be completely cool before storing or they will soften.
- →
Gula melaka gives the best caramel depth; dark brown sugar works as a substitute.
- →
Frying a test ring first helps set the right temperature before committing the full batch.
Variations
- •
Add a pinch of cardamom for a floral note.
- •
Dip cooled rings in dark chocolate for a modern version.
- •
Pandan kuih cincin: add pandan extract for green colour and floral flavour.
Storage
Store in an airtight tin at room temperature for up to 2 weeks. Do not refrigerate. The cookies stay crisp for several days.
History & Origin
Kuih Cincin are part of Brunei's rich tradition of kuih-making that draws from the broader Malay Archipelago. Their ring shape is found across many Malay cultures — from Indonesia's kuih akar kelapa to Malaysia's kuih ros — reflecting the shared culinary heritage of Borneo's coastal Malay kingdoms. In Brunei, they are indispensable at Hari Raya celebrations.
Frequently Asked Questions
Do I need a special mould?
A kuih cincin mould creates the most uniform rings, but a piping bag with a round nozzle works very well. You can also roll small pieces of dough into ropes and join the ends.
Why are my cookies soft, not crisp?
Either the oil was not hot enough, the cookies were not fried long enough, or they were stored while still warm. Ensure full cooling on a wire rack before storing.
Nutrition Facts
Per serving (100g / 3.5 oz) · 6 servings total
Calories240kcal
Protein3g
Carbohydrates42g
Fat8g
Fiber1g
Protein3g
Carbs42g
Fat8g
Time Summary
Prep time30 min
Cook time30 min
Total time60 min
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