Jajan pasar (market snacks) in Java, consisting of assorted kue | |
Alternative names | Kueh (Hokkian), Kuih (Brunei, Malaysia, Singapore) |
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Course | Snack |
Place of origin | Indonesia |
Region or state | Nationwide |
Main ingredients | Various traditional snacks |
Similar dishes | Kuih, Mont, Khanom, Bánh |
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This article is part of the series on |
Indonesian cuisine Masakan Indonesia |
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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. [1] Kue are made from a variety of ingredients in various forms; some are steamed, fried or baked. [2] They 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. [3]
Indonesian kue demonstrate local native delicacies, Chinese and Indian influences, as well as European cake and pastry influences. For example, wajik , kue bugis , klepon , nagasari , getuk , and lupis are of native origin; while bakpia and kue ku are of Chinese Peranakan origin, kue putu is derived from Indian puttu; on the other hand, lapis legit , kue cubit , kastengel , risoles and pastel are European influenced.
The term "kue" is derived from Hokkien: 粿 koé. [4] It is a Chinese loanword in Indonesian. It is also spelled as kuih in Malaysian, and kueh in Singapore. Kue are more often steamed than baked, and are thus very different in texture, flavour and appearance from Western cakes or puff pastries. Many kue are sweet, but some are savoury.
Indonesian kue are usually categorized according to their moisture, roughly divided under two groups, kue basah (lit. 'wet kue') and kue kering (lit. 'dry kue'). [5] [6] However, the word kue in Indonesian language is used to refer to not only these kinds of traditional snacks, but also to all types of cake and some types of pastries. Most kue kering are technically pastries and many Western cakes can be considered as kue basah. [7]
The earliest record about ancient form of kue as sweet snack is found in the 9th century Old Javanese Kakawin Ramayana of Mataram Kingdom era, mentioning about modakanda sagula which means sugared delicacies. [8] Sweet snack as treats are already consumed in ancient Java. Indeed, the basic ingredients of traditional Javanese kue are usually containing glutinous rice, coconut milk and palm sugar (gula jawa); all are common commodities of the agricultural kingdom in Java. The combination of these three basic ingredients are of Javanese cultural heritage and was clearly known prior to external influences. [9]
According to Heri Priyatmoko, a historian of Sanata Dharma University in Yogyakarta, Javanese kue apem has existed since the time of the ancient Mataram Kingdom circa 8th century CE, which has continued to be preserved during the Mataram Sultanate era until today. Kue apem is present in a number of Javanese royal rituals as offerings, such as during the jumenengan commemoration or the king's ascension to the throne before the Ramadhan fast. [10] The etymology of Javanese kue apem is related to Indian appam, which possibly simultaneously occurred during the adoption of Indian Hindu-Buddhist influences into Javanese culture around the 7th or 8th century CE.
The earliest record mentioning wajik , a traditional Javanese kue of sweetened glutinous rice, is in the manuscript of Nawaruji or Sang Hyang Tattawajnana written by Mpu Siswamurti, originated from the late Majapahit era around the 16th century. [11]
In Java, traditional kue is categorized under jajan pasar (lit. 'market buys' or 'market munchies'). [12] The colourfully decorated jajan pasar is usually given as a food gift, or served to accompany tumpeng (the main dish) during traditional Javanese ceremonies.
The next wave of foreign influences upon Indonesian traditional sweet delicacy came from China, along with the adoption of the loanword kue, which was Hokkien in origin, into Indonesian local languages. [9] Certain kue can trace its origin from Chinese influence, e.g. kue ku , kue mochi , bakpau and bakpia . [13] This Chinese influence took place along with the migration of Chinese settlers since Majapahit era circa 15th century, and accelerated during VOC and Dutch East Indies colonial era around the 17th century.
The Javanese book Serat Centhini published in 1814 mentioned several kue snacks available in Java. Among others are rangin , putu mayang , gemblong, clorot , apem , cucur , putu , cara bikang, kue sagon, kue satu , lepet, legondo, jadah, wajik, serabi , kue mendut, kue ledre, kue gubi, kue krasikan, and kue koci. [14]
Furthermore, European influences enriched Indonesian kue diversity. Especially in cakes and pastries type, such as kue bolu which is Portuguese-influenced cake, and kaasstengels which is Dutch-influenced cheese cookies. [15] According to culinary historian Fadly Rahman, the tradition of serving kue kering (pastries) during special occasion emerged during the Dutch colonial period. The interaction between the Dutch colonials and natives in the 19th century has led to the absorption of European culinary culture into local Indies culture. Thus, European pastries has made its way into local celebration festivities including Natal (Christmas) and Lebaran (Eid al-Fitr). [6]
Many of the traditional Indonesian kue, either sweet or savoury, are based on rice flour and coconut. [16] Traditionally, Indonesian sweets uses gula aren or palm sugar, yet powdered sugar or common sugar is also widely used. Rice flour and tapioca are probably the most commonly used flours in Indonesian kue. However, due to foreign influences, wheat flour is also frequently used. For creamy flavour and texture, traditional Indonesian cakes uses coconut milk, yet today, the use of dairy products such as milk, cream, butter, cheese and margarine is already widespread. Popular flavouring agents and spices includes coconut, peanut, green pandan , ginger, cinnamon, vanilla and chocolate.
Today, in urban Indonesian society, kue are popular snacks for brunch or afternoon break, often to accompany coffee or tea. [17] Various kue are often offered alongside Western pastries and cakes in cafes, coffee shops, snack stalls and warung kopi.
Traditionally, kue are made prior to certain celebration or events such as lebaran or natal , often homemade in Indonesian households and communities. For example, Keraton Yogyakarta traditionally held Ngapem ceremony, where royal households communally cook kue apem (Javanese version of appam ) as a part of the Tingalan Jumenengan Dalem ceremony. [18] Additionally, kue is a lucrative business, commonly available in pasar pagi markets as jajan pasar (market buys).
In Indonesia, kue is one of the most popular street food choices. Street vendors in wheeled carts frequent residential areas or station on busy sidewalks near marketplaces or schools. Certain kue, such as kue rangi, getuk and kue putu are known to be found in residential areas, while kue ape, kue pancong, kue pukis and kue cubit tend to be sold near marketplaces or schools.
There is also a certain marketplace that bring together the sellers of various types of kue, such as Pasar Kue Subuh Senen (dawn kue market) in Senen, Central Jakarta. This market can easily be spotted with its rows of merchants selling cakes, bread and pastries next to Senen bus station. [19] Certain shops are focusing their business on selling kue, such as Sari Sari in Sarinah, a toko that sells kue and jajan pasar. [20]
In the Netherlands, various assorted selections of koeé are available in Indo toko and eetcafe snack shops.
Most of traditional Indonesian kue are kue basah (wet kue). [12] Most are moist and soft in texture, and are steamed or fried instead of baked. Kue basah is usually made with rich coconut milk, along with sugar and rice flour; as a result it can not keep for more than a day or two, [7] especially in the hot and humid Indonesian tropical climate. [21] In contrast, kue kering can last longer. [22] The examples of kue basah are:
In Indonesian language kue kering (dried kue) is identical to Western cookies. [28] Almost all kue kering are baked or fried with minimal or no water content, and thus they have longer shelf life compared to kue basah, which easily spoil. [7] Some variants, especially kaasstengels , plainly demonstrate Dutch origin (kaas is Dutch word for cheese). Kue kering is often served during annual holidays and important festivities, popularly offered to visiting guests during Lebaran and Natal . Examples of kue kering are:
Glutinous rice is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia.
Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Kuih 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 (粿) in the Min Nan languages 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.
An appa or appam is a type of thin pancake originating from South India and Sri Lanka. It is made with fermented rice batter and coconut milk, traditionally cooked in an appachatti, a deep pan similar in shape to a wok. It is part of Tamil cuisine and Kerala cuisine found in the Indian states of Tamil Nadu and Kerala, and in Sri Lanka. Appam is most frequently served for breakfast or dinner, often with a topping such as an egg.
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 especially during the Christmas season. It is also known as bingka in the Visayas and Mindanao islands.
A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance.
In Vietnamese, the term bánh translates loosely as "cake" or "bread", but refers to a wide variety of prepared foods that can easily be eaten by hands or chopsticks. With the addition of qualifying adjectives, bánh refers to a wide variety of sweet or savory, distinct cakes, buns, pastries, sandwiches, and other food items, which may be cooked by steaming, baking, frying, deep-frying, or boiling. Foods made from wheat flour or rice flour are generally called bánh, but the term may also refer to certain varieties of noodle and fish cake dishes, such as bánh canh and bánh hỏi.
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.
Klepon or kelepon also known outside Java as onde-onde and Buah Melaka, 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.
Serabi, surabi, or srabi is a traditional Balinese–Javanese snack, similar to a pancake, made of a rice flour-based batter with coconut milk or coconut cream and shredded coconut as an emulsifier. Most traditional serabi tastes sweet, as these pancake-like desserts are usually eaten with kinca, a golden-brown coconut sugar syrup in the Sundanese culinary tradition.
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, 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.
Betawi cuisine is rich, diverse and eclectic, in part because the Betawi people that create them were composed from numbers of regional immigrants that came from various places in the Indonesian archipelago, as well as Chinese, Indian, Arab, and European traders, visitors and immigrants that were attracted to the port city of Batavia since centuries ago.
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 or Koci Koci. 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.
Palembangese cuisine is the cuisine of the Palembangese people of the city of Palembang in the South Sumatra province of Indonesia. It is the second most well-known cuisine from Sumatra after Padang.
In the Burmese language, the term mont 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.
Indian Indonesian cuisine is characterized by the mixture of Indian cuisine with local Indonesian-style. This cuisine consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Indonesia. Indian influence can be observed in Indonesia as early as the 4th century. Following the spread of Islam to Indonesia and trading, Muslim Indian as well as Arab influences made their way into Indonesian cuisine. Examples include Indian biryani, murtabak, curry and paratha that influenced Acehnese, Minangkabau, Malay, Palembangese, Betawi and Javanese cuisine.
Madurese cuisine is the culinary tradition of the Madurese people from Madura Island in Indonesia. This cuisine is particularly well-known in the neighboring areas of East Java, as well as on the south coast of Kalimantan. As a leading salt production center in the Indonesian archipelago, Madurese dishes are often saltier compared to Eastern Javanese cuisine, although with significant Javanese influences.
Indo cuisine is a fusion cooking and cuisine tradition, mainly existing in Indonesia and the Netherlands, as well as Belgium, South Africa and Suriname. This cuisine characterized of fusion cuisine that consists of original Indonesian cuisine with Eurasian-influences—mainly Dutch, also Portuguese, Spanish, French and British—and vice versa. Nowaday, not only Indo people consume Indo cuisine, but also Indonesians and Dutch people.