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Kue
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 munchies" ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kue Putu
''Kue putu'' or ''putu bambu'' is an Indonesian ''kue''. It is made of rice flour called ''suji'' and coloured green with pandan leaves, filled with palm sugar, steamed in bamboo tubes (hence the name), and served with desiccated coconut. This traditional bite-sized snack is commonly found in maritime Southeast Asia, particularly in Java, Indonesia, where it is called ''putu bumbung''. ''Kue putu'' is usually sold by street vendors and can be found in traditional markets, along with other ''kues''. ''Kue putu'' can also be found in the Netherlands due to its colonial ties with Indonesia. Ingredients and cooking method It consists of rice flour with green pandan leaf colouring, filled with ground palm sugar. This green coconut-rice flour ingredients with palm sugar filling is filled into bamboo tube container. Subsequently, the filled bamboo tubes are steamed upon a steam cooker with small holes opening to blow the hot steam. The cooked tubular cakes then pushed out from the ba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kue Bugis
Kue bugis is Indonesian ''kue'' or traditional snack of soft glutinous rice flour cake, filled with sweet grated coconut. The name is suggested to be related to Bugis ethnic group of South Sulawesi as their traditional delicacy, and it is originated from Makassar. In Java the almost identical kue is called kue mendut. Kue bugis, together with ''kue lapis'' and ''nagasari'' are among popular ''kue'' or Indonesian traditional sweet snacks, commonly found in Indonesian traditional marketplace as ''jajan pasar'' (market munchies). Ingredients and cooking method The cake is made of ''ketan'' (glutinous rice) flour as the skin, filled with grated coconut flesh sweetened with palm sugar. The skin is made of flattened dough made from the mixture of glutinous rice flour, wheat flour, mashed potatoes, ''santan'' (coconut milk), sugar and salt, and colored with ''suji'' or green colored pandan. The sweet filling is made of grated coconut, palm sugar, salt, and pandan leaf for aroma. Tradit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kuih
''Kuih'' (Indonesian: ''kue''; derived from the Hokkien and Teochew ''kueh'' – ) are bite-sized snack or dessert foods commonly found in Southeast Asia and China. It is a fairly broad term which may include items that would be called cakes, cookies, dumplings, pudding, biscuits, or pastries in English and are usually made from rice or glutinous rice. In China, where the term originates from, ''kueh'' or ''koé'' () in the Min Nan languages (known as "guo" in Mandarin) refers to snacks which are typically made from rice but can occasionally be made from other grains such as wheat. The term ''kuih'' is widely used in Malaysia, Brunei, and Singapore, ''kueh'' is used in Singapore and Indonesia, ''kue'' is used in Indonesia only, all three refer to sweet or savoury desserts. Though called by other names, one is likely to find various similar versions of kuih in neighbouring countries, such as Vietnam, Thailand, and Myanmar. For example, the colourful steamed ''kue lapis'' an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Tortoise Cake
''Ang ku kueh'' (; Tailo: ''Âng-ku-kué''), also known as red tortoise cake, is a small round or oval-shaped Chinese pastry with soft, sticky glutinous rice flour skin wrapped around a sweet central filling. It is molded to resemble a tortoise shell and is presented resting on a square piece of banana leaf. As suggested by its name, red tortoise cakes are traditionally red in color and has a sticky, chewy texture when eaten. Red tortoise cakes are shaped like tortoise shells because the Chinese traditionally believed that eating tortoises would bring longevity to those who are eating it and bring about good fortune and prosperity. Considered to be auspicious items, these sweet pastries are especially prepared during important festivals such as Chinese New Year as offerings to the Chinese deities. Red tortoise cakes are also prepared for occasions that are culturally important to the Chinese such as a newborn baby's first month or birthdays of the elderly. Eating red tortoise ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Klepon
''Klepon'' (pronounced ''Klē-pon''), or ''kelepon'', is a snack of sweet rice cake balls filled with molten palm sugar and coated in grated coconut. Of Javanese origin, the green-coloured glutinous rice balls are one of the popular traditional ''kue'' in Indonesian cuisine. Ingredients and cooking method ''Klepon'' is a boiled rice cake stuffed with liquid palm sugar (''gula jawa/merah/melaka'') and coated in flaked coconut. The dough is made from glutinous rice flour, sometimes mixed with tapioca, and a paste made from the leaves of the pandan or dracaena plants (''daun suji'') — whose leaves are used widely in Southeast Asian cooking – giving the dough its green colour. The small pieces of palm sugar are initially solid when inserted into the glutinous rice dough and rolled into balls. The balls are subsequently boiled, which melts the palm sugar and creates a sweet liquid inside the balls' cores. Skill is involved in ensuring that the liquid does not leak out of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Singaporean Cuisine
Singaporean cuisine is derived from several ethnic groups in Singapore and has developed through centuries of political, economic, and social changes in the cosmopolitan city-state. Influences include the cuisines of the Malays, the Chinese and the Indians as well as Indonesian, Peranakan and Western traditions (particularly English and Portuguese-influenced Eurasian, known as Kristang). Influences from neighbouring regions such as Japan, Korea, and Thailand are also present. In Singapore, food is viewed as crucial to its national identity and a unifying cultural thread. Singaporean literature declares eating a national pastime and food a national obsession. Food is a frequent topic of conversation among Singaporeans. Religious dietary strictures do exist; Muslims do not eat pork and Hindus do not eat beef, and there is also a significant group of vegetarians/vegans. People from different communities often eat together, while being mindful of each other's culture and choosing ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indonesian Cuisine
Indonesian cuisine is a collection of various regional culinary traditions that formed the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago,"Indonesian Cuisine." . Accessed July 2011. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lupis (food)
Lupis (sometimes lopis) is an Indonesian traditional sweet cake made of glutinous rice, banana leaves, coconut, and brown sugar sauce. Lupis is one of many glutinous rice desserts from Indonesia. Lupis are sometimes cylindrically shaped like Lontong. Lupis is usually eaten with thick palm sugar syrup and with shredded coconut toppings. Often eaten at breakfast or as a side dish during the evening, Lupis is often sold at traditional marketplaces throughout Indonesia and is a popular food found nationwide, but especially in middle and eastern Java. Lupis is one of the top desserts that tourists who visit Purwokerto in Java seek. Cooking Method Lupis is made by first soaking glutinous rice in water, salt, and lime juice. After draining the water, the soaked glutinous rice is moved onto banana leaves in single serving size portions to be wrapped for shaping. The wrapped rice triangles are then put aside for the creation of the syrup condiment. Coconut sugar is dissolved in water and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mont (food)
In the Burmese language, the term ''mont'' ( my, မုန့်; ) translates to "snack", and refers to a wide variety of prepared foods, ranging from sweet desserts to savory food items that may be cooked by steaming, baking, frying, deep-frying, or boiling. Foods made from wheat or rice flour are generally called ''mont'', but the term may also refer to certain varieties of noodle dishes, such as ''mohinga''. Burmese ''mont'' are typically eaten with tea during breakfast or afternoon tea time. Each variety of ''mont'' is designated by a descriptive word or phrase that precedes or follows the word ''mont'', such as '' htoe mont'' () or '' mont lone yay baw'' (). The term ''mont'' has been borrowed into several regional languages, including into Shan as and into Jingpho as . In Burmese, the term ''mont'' is not limited to Burmese cuisine: it applies equally to items as varied as Western-style breads ( or ''paung mont''), Chinese moon cakes ( or ''la mont''), ice cream ( or ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Getuk
Gethuk is an Indonesian- Javanese dish made from cassava. The cassava is peeled, boiled and mashed. Then it is mixed with grated coconut, sugar and small amounts of salt. Sugar can also be replaced with palm sugar to give it brownish color and more distinctive taste. Other method to make gethuk is by grinding it with meat grinder and cut it into cubes. This kind of getuk also known as getuk lindri. While grinding butter, sugar, salt, and sometimes also milk powder, vanilla, and food coloring is added. Usually sold by seller that goes around the neighborhood in East Java. See also * Kue lapis * Javanese cuisine Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java. Definition Javanese cuisine refers exclusively to the cuisine of Javanese people, ... Javanese cuisine Vegetarian dishes of Indonesia Kue Street food in Indonesia {{Indonesia-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nagasari
Nagasari is a traditional Javanese steamed cake, made of rice flour, coconut milk and sugar, filled with a slice of banana and wrapped in banana leaves. Etymology ''Naga'' in Javanese language means "a big snake; a dragon". It refers to a mythical green snake in the Old Java that brings fertility to the earth. The word is derived from a Sanskrit word ''naga''. ''Sari'' means "beautiful; fertile; patient" or "seed; flower". ''Nagasari'' literally means "the seed of the dragon" or "the beautiful dragon". Since the Javanese dragon is often depicted as a green snake, the food is thus given green color. The word ''nagasari'' can also refer to: 1) a specific tree; 2) a specific batik pattern. Variants ''Nagasari'' comes in green color (the most common) and white (less common). The green color comes from pandan leaves extract. White nagasaris are called ''legendo'' in Magelang. In modern time, people start making different colors of nagasari. Blue nagasari, among them, gets its b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wajik
''Wajik'' or ''wajid'', also known as ''pulut manis'', is a traditional glutinous sweet made with rice, sugar and coconut milk. It is an Indonesian '' kue'', and a '' kuih'' of Brunei, Singapore and Malaysia (especially in the state of Sabah). Definition The official Indonesian dictionary describes wajik as a confectionery made from a mixture of sticky rice, sugar, and coconut milk and cut into diamond shapes (rhombus or parallelogram). Ingredients and shapes The main ingredients of wajik are glutinous rice, palm sugar, and coconut milk. The high content of sugar serves as a natural preservative since sugar inhibits the growth of microbes. A correctly produced and packaged wajik could last for up to two weeks. To enhance the aroma, wajik is often enhanced with aromatic ingredients such as pandanus, vanilla, or brown sugar and durian. A variant called ''wajik kelapa'' is uses coconut and palm sugar. Wajik have various shapes, but the most famous one is the rhombus or paralle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
