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List Of Indonesian Desserts
This is list of Indonesian desserts. In Indonesia, desserts are called as ''pencuci mulut'' or ''hidangan penutup''. The style of cooking and foods in Indonesian cuisine—including desserts—are local cuisine with Arabs, Chinese, Indian, and European (especially Dutch, Portuguese, and Spanish) cuisine influences, adapted to local tastes, local palates and indigenous ingredients. Indonesian desserts are very diverse and rich. A B C D E G K L M N O P R S T V W See also *Cuisine of Indonesia *Dessert * Kue *List of desserts *List of Indonesian beverages *List of Indonesian dishes *List of Indonesian snacks *List of Indonesian soups *Street food of Indonesia References External links Eating the Indonesian wayIndonesian RecipesIndonesian food, recipes and culinaryGood Indonesian Heritage Food and Cuisine {{DEFAULTSORT:Indonesian Dishes, List Of * * Indonesia Deserts A desert is a barren area of landscape where little precipitati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
BIBINGKA Rice Cakes
''Bibingka'' (; ) commonly refers to a type of baked rice cake from the Philippines that is traditionally cooked in a terracotta oven lined with banana leaves and is usually eaten for breakfast or as merienda (mid-afternoon snack) especially during the Christmas season. It can also be used as a general term referring to other Filipino baked rice cakes products, for example, those made with cassava flour (''bibingkang cassava / bibingkang kamoteng kahoy''), glutinous rice (''bibingkang malagkit''), or plain flour. ''Bibingka'' is also found in East Timor and Christian communities in eastern Indonesia. Origins The shared origins of ''bibingka'' from the Philippines and Indonesia is widely acknowledged especially given that the Indonesian ''bibingka'' is from Eastern Indonesia, the regions closest to the Philippines with the most closely related cultures. Some authors have also proposed a connection between the Goan dessert ''bebinca'' (or ''bibik'') and the Southeast Asian ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bubur Kacang Hijau
Bubur kacang hijau, abbreviated burjo, is a Southeast Asian sweet porridge (''bubur'') made from mung beans (''kacang hijau''), coconut milk, and palm sugar or cane sugar. The beans are boiled till soft, and sugar and coconut milk are added. Slightly different names may be used in different regions of Indonesia, such as ''kacang ijo'' in Javanese areas. It is often served as dessert or snack, but is also a popular choice for breakfast or late night supper. In Indonesia, warungs specializing in selling bubur kacang hijau are commonly found. They usually also offer grilled bread (''roti bakar''). Variants The most basic variant of ''bubur kacang hijau'' only consists of mung bean porridge, coconut milk and palm sugar. ''Bubur kacang hijau'' may also be served with black glutinous rice (''ketan hitam'') and bread. Black glutinous rice can also be made into ''bubur ketan hitam''. Sometimes ''bubur kacang hijau'' is mixed with durian. It is served as is or together with bread. '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peter's Mum's Bubur Cha Cha
Peter's Food Service is a Bedwas, Wales based baker and supplier of pies, pasties, slices, sausage rolls and factored products into retail, food service, catering and hospitality outlets across the United Kingdom. Today it is one of the largest employers in Wales, and one of the largest cold meat distributors in the United Kingdom. History Sir Stanley and Peter Thomas were brothers born above a bakery run by their father in Merthyr Tydfil. They joined the family business, but after it was sold Sir Stanley decided to start his own venture. In 1971 Sir Stanley bought a factory unit on the Pant Glas Industrial Estate Bedwas in Mid Glamorgan. A few years later was joined by his brother and sister, selling pies to local fish and chip shops under the name Peter's Savoury Products. In 1976, the business moved to a new factory at Bedwas House Industrial Estate, to enable distribution down the M4 motorway and eventually into London. In 1988, the business was sold to Grand Metropolitan for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bubur Cha Cha
Bubur cha cha, also spelled as bubur cha-cha or dubo jiajie, is a Betawi and Malay dessert and breakfast dish in Indonesian cuisine, Malaysian cuisine, Singaporean cuisine and Phuket cuisine (Thailand) prepared using pearled sago, sweet potatoes, yams, bananas, coconut milk, pandan leaves, sugar and salt. Grated coconut, coconut cream and water can be used as additional ingredients. The ingredients are cooked in coconut milk, and the dish can be served hot or cold. Bubur cha cha is also sold as a street food in many parts of Southeast Asia. See also * Indonesian cuisine * Malaysian cuisine * Phuket cuisine * Singaporean cuisine * Thai cuisine * List of desserts * Betawi cuisine * Malay cuisine * Peranakan cuisine * Bubur kacang hijau * Bubur ketan hitam * Bubur pedas Bubur pedas ( Jawi: ) is a traditional porridge dish for the Malays both in Sambas, West Kalimantan (Indonesia) and Sarawak (Malaysia). It is usually served during Ramadan after the Muslim ending their f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kolak Biji Salak
Kolak (or kolek) is an Indonesian dessert based on palm sugar or coconut sugar, coconut milk, and pandanus leaf (''P. amaryllifolius''). A variation in which banana is added, is called ''kolak pisang'' or banana kolak. Other variations may add ingredients such as pumpkins, sweet potatoes, jackfruit, plantains, cassava, rice balls, and tapioca pearls. It is usually served warm or at room temperature, but some prefer it cold. In Indonesia, kolak is a popular iftar dish during the holy month of Ramadan and is also a popular street food. Gallery File:Kolak Pisang.jpg, Banana kolak, a variant of kolak. File:Kolak biji salak.jpg, Kolak biji salak, made from sweet potato balls. See also *Binignit Binignit is a Visayan dessert soup from the central Philippines. The dish is traditionally made with glutinous rice cooked in coconut milk with various slices of sabá bananas, taro, ube, and sweet potato, among other ingredients. It is compar ..., a similar dish from the Philippines ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tapai
''Tapai'' (also ''tapay'' or ''tape'') is a traditional fermented preparation of rice or other starchy foods, and is found throughout much of Southeast Asia, especially in Austronesian cultures, and parts of East Asia. It refers to both the alcoholic paste and the alcoholic beverage derived from it. It has a sweet or sour taste and can be eaten as is, as ingredients for traditional recipes, or fermented further to make rice wine (which in some cultures is also called ''tapai''). ''Tapai'' is traditionally made with white rice or glutinous rice, but can also be made from a variety of carbohydrate sources, including cassava and potatoes. Fermentation is performed by a variety of moulds including ''Aspergillus oryzae'', ''Rhizopus oryzae'', '' Amylomyces rouxii'' or ''Mucor'' species, and yeasts including ''Saccharomyces cerevisiae'', and ''Saccharomycopsis fibuliger'', '' Endomycopsis burtonii'' and others, along with bacteria. Etymology ''Tapai'' is derived from Proto-Malay ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brem Madiun
Brem is traditional fermented food or fermented beverage from Indonesia. There are two types of brem, brem cake (solid) that is usually eaten as snack from Madiun and Wonogiri, and brem beverage (liquid) made of rice wine from Bali and Nusa Tenggara, but mostly known from Bali. Brem first appeared in Java around the year 1000, based on investigations regarding old Javanese inscriptions and literature. Brem as a beverage is consumed and holds important use in certain temple ceremonies of called Tetabuhan, as an offering beverage for ''Buto Kala'' (lit. Kala the Giant) in order to evoke harmony. Brem can be e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brem
Brem is traditional fermented food or fermented beverage from Indonesia. There are two types of brem, brem cake (solid) that is usually eaten as snack from Madiun and Wonogiri, and brem beverage (liquid) made of rice wine from Bali and Nusa Tenggara, but mostly known from Bali. Brem first appeared in Java around the year 1000, based on investigations regarding old Javanese inscriptions and literature. Brem as a beverage is consumed and holds important use in certain temple ceremonies of called Tetabuhan, as an offering beverage for ''Buto Kala'' (lit. Kala the Giant) in order to evoke harmony. Brem can be ei ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kue Bolu Kukus Pasar Bulu Semarang
Kue is an Indonesian bite-sized snack or dessert food. Kue is a fairly broad term in Indonesian to describe a wide variety of snacks including cakes, cookies, fritters, pies, scones, and patisserie. Kue are made from a variety of ingredients in various forms; some are steamed, fried or baked. Kue are popular snacks in Indonesia, which has the largest variety of kue. Because of the countries' historical colonial ties, ''Koeé'' (kue) is also popular in the Netherlands. Indonesian kue demonstrate local native delicacies, Chinese and Indian influences, as well as European cake and pastry influences. For example, bakpia and kue ku are of Chinese Peranakan origin, kue putu is derived from Indian puttu, while kue bugis, klepon, nagasari, getuk, lupis and wajik are of native origin; on the other hand, lapis legit, kue cubit, kastengel, risoles and pastel are European influenced. In Java, traditional kue is categorized under ''jajan pasar'' (lit: "market buys" or "market ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kue Mangkok
''Kue mangkok'' or ''kue mangkuk'' is an Indonesian ''kue'' or traditional snack of steamed cupcake. ''Kue mangkok'' means "bowl/cup cake". It is similar to the snack ''bolu kukus'' ("steamed tart/cake"). While both have a similar appearance, bolu kukus requires few ingredients to make (usually around four to five), whereas kue kangkok requires more than a dozen in most recipes. The result is a different texure: bolu kukus is soft and fluffy, while kue mangkok has a rough texture. Ingredients, cooking method and variants Its dough is made of the mixture of flour, rice flour and sagoo (tapioca), yeast, egg, coconut milk, sugar and salt. Traditional ''kue mangkok'' might be sweetened with palm sugar, thus creating brownish color. Other traditional variant might uses ''tape singkong'' or ''tapai'' (fermented cassava), or using ''ubi'' (sweet potato) or ''talas'' (taro). The dough is placed into some tin or stainless steel cupcake containers or small bowls, and then steamed until the t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
