Bakwan Jagung Kencur - with kencur seasoned corn cakes

Ingredients

• 2sweetcorn cobs
• 1egg
• 1spring onion
• 1/2 tsppepper
• 1/2 tspsalt
• 1/2 tsppalm sugar
• for fryingoil
• 2shallots
• 3 clovesgarlic
• 1red chilli
• 3 cmkencur
• 1/2 tspground coriander

Instructions

1. 1

   Prepare the corn

   Cut the kernels from the cobs and slice the spring onion into small pieces.

2. 2

   Grind the aromatics

   Pound or grind the shallots, garlic, red chilli, kencur and ground coriander into a paste.

3. 3

   Mix the batter

   Mix the corn, spring onion, egg, pepper, salt, palm sugar and ground spice paste until evenly combined.

4. 4

   Fry the cakes

   Heat oil in a pan. Add about 1 tablespoon of the corn mixture for each cake, press it flat against the edge of the pan, and fry until browned and cooked through.

5. 5

   Drain and serve

   Transfer the fritters to kitchen paper to drain, then serve.

What are bakwan jagung kencur?

Bakwan jagung are Indonesian corn fritters, often served as a snack or as part of a meal. This version adds kencur, an aromatic rhizome used in Indonesian cooking, to a paste of shallot, garlic, chilli and coriander.

Sweetcorn brings juicy sweetness, while the spice paste gives the fritters a savoury, fragrant edge. Flattening each spoonful helps the kernels cook through and gives the outside more contact with the hot oil.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The corn supplies most of the carbohydrates, while the egg contributes some protein and the frying oil provides much of the fat. Serve a portion with fresh vegetables or salad to add a crisp, fresh contrast to the fritters.

Build the spice paste

Kencur: pound or grind it with the shallots, garlic, chilli and coriander until the mixture forms a paste. A mortar and pestle works well, but a small grinder can also do the job.

Chilli: the recipe uses one red chilli, which gives the cakes some heat. Remove its seeds before grinding if you prefer a gentler result.

Keep the mixture together

Egg: it helps bind the corn and aromatics, so mix it through thoroughly rather than leaving streaks in the batter.

Corn: cut the kernels from the cobs and combine them with the paste and seasonings. The mixture should hold together when spooned into the pan, but the cakes are meant to show plenty of individual kernels.

Shape and fry evenly

Spoonfuls: use about 1 tablespoon of mixture for each fritter, as directed, and press each one flat against the pan's edge. A thinner cake is easier to cook through than a thick mound.

Oil: heat it before adding the mixture, then fry the cakes until browned and cooked through. Work in batches if needed so there is room to turn or lift each fritter without crowding the pan.

Look for colour and doneness

Colour: the recipe's cue is a browned surface. If a cake darkens quickly, lower the heat so the centre has time to cook.

Texture: a cooked fritter should feel set rather than soft in the middle. Let each batch drain on kitchen paper before serving.

Serve them at their best

Freshly fried: these cakes are most appealing while the outsides are still crisp. Serve them as a snack or alongside rice and other Indonesian-style dishes.

Balance: pair the fritters with a fresh salad or lightly dressed vegetables for a contrast to their fried texture and sweet corn flavour.

Recipe notes & tips

• Cut the kernels close to the cob so they stay in large, juicy pieces.
• Grind the aromatics into a fairly even paste so their flavour is distributed through the batter.
• Stir the mixture again between batches, as the kernels can settle.
• Press each spoonful flat so the centre cooks before the outside becomes too dark.
• Drain the fritters on kitchen paper as soon as they leave the pan.

Variations

• Milder chilli: remove the seeds before grinding for less heat.
• Extra herbs: add more finely sliced spring onion for a stronger fresh flavour.
• Smaller fritters: use less mixture per cake and keep each one thin.
• Coarser paste: pound the aromatics by hand for a less uniform texture.
• Serve with sambal: add a chilli condiment at the table for extra heat.

Common mistakes to avoid

• Thick cakes: the outside may brown before the centre cooks; press each spoonful flat.
• Cool oil: the fritters can absorb more oil instead of browning promptly; heat the oil before frying.
• Overcrowded pan: the cakes are harder to handle and brown evenly; fry them in batches.
• Uneven seasoning: large pieces of spice paste can leave some bites stronger than others; grind it thoroughly.
• Skipping the drain: excess oil stays on the surface; place each batch on kitchen paper.

How to store

Cool leftover fritters and refrigerate them in a covered container for up to 3 days. Reheat in a frying pan or oven until hot, rather than using a microwave if you want to bring back some crispness.

Frequently asked questions