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1
Combine the shaved palm sugar and water in a small saucepan over low heat. Stir until the sugar is fully dissolved. Remove from the heat and allow to cool slightly. The liquid should be a deep amber-brown and carry a clean, caramel scent.
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2
Place the rice flour in a bowl. Pour the palm sugar syrup gradually into the flour, stirring continuously until a smooth, pourable batter forms with no dry pockets. The batter should fall from the spoon in a slow, steady ribbon.
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3
Heat the oil in a wide, shallow pan over medium heat. To test readiness, drop a small amount of batter into the oil — it should sizzle immediately and rise. This is where the dish lives or dies: the oil must be hot enough to set the batter on contact and push it outward into a thin, lacy fringe, but not so fierce that the fringe burns before the centre cooks through. Adjust the heat until the batter spreads freely and the fringe turns crisp and dark gold within moments.
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4
Ladle the batter from a height of several centimetres directly into the centre of the oil. The batter will spread naturally, forming a thicker central disc ringed by a thin, lacy edge. Do not disturb it. The cucur is ready to turn when the top surface appears set and the underside is deep brown — visible at the fringe.
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5
Turn once and fry briefly on the second side until the disc is uniformly deep brown. Lift and drain on a rack. The finished cucur should be rigid and crisp at the lacy edge when pressed lightly with a fingertip, and dense and yielding at the centre.