Pandan cake is a light, fluffy, green-coloured sponge cake flavoured with the juices of Pandanus amaryllifolius leaves. It is also known as pandan chiffon. The cake is popular in Indonesia, Malaysia, the Philippines, Singapore, Vietnam, Cambodia, Laos, Thailand, Sri Lanka, Hong Kong, China, and also the Netherlands, especially among the Indo community, due to its historical colonial ties with Indonesia.
Nagasari is a traditional Southeast Asian steamed cake, originating from Indonesia, made from rice flour, coconut milk and sugar, filled with slices of banana. It is usually wrapped in banana leaves before being steamed, or prepared with pandan that gives it aroma. It is commonly eaten as a snack in Indonesia where it is also known as kue bandang-bandang by Bugis people. Sometimes it is simply called kue pisang.
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; 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.
Spekkoek is a type of Indonesian layer cake. It was developed during colonial times in the Dutch East Indies. The firm-textured cake is an Indo (Dutch-Indonesian) version of the European multi-layered spit cake. However it is not baked on a rotating spit, and contains a mix of Indonesian spices, such as cardamom, cinnamon, clove, mace and anise. The cake is made of flour and yolk and is rich in butter or margarine.
Klepon, or kelepon, is a traditional Southeast Asian green-coloured balls of rice cake filled with liquid palm sugar and coated in grated coconut, originating from Indonesia. The sweet glutinous rice balls is one of popular Indonesian kue, and it is commonly found in Indonesia, Malaysia, Brunei and Singapore.
Bika ambon is an Indonesian dessert, made from ingredients such as tapioca flour, eggs, sugar, yeast and coconut milk. Bika ambon is generally sold in pandan and banana flavor, but today it is also available in other flavors like durian, cheese and chocolate.
Kue cubit is a Southeast Asian snack, originating from Indonesia. It is common snack food served in many Indonesian cities. It is a cake, around 4 centimetres (1.6 in) in diameter. The sellers of this snack usually operate near schools or traditional markets. Kue cubit uses flour, baking powder, sugar and milk as its primary ingredients. The liquid dough is poured into a steel plate with several small round basins so that it will form a round shape when cooked, and poured with meises on top of it. The sellers usually use a special hooked stick to take the cake off from the steel plate.
Kue putu or putu bambu is a traditional cylindrical-shaped and green-colored steamed cake, originating from Indonesia. The cake is made of rice flour called suji and coloured green with extract acquired from pandan leaf, filled with palm sugar, and steamed in bamboo tubes, hence its name, and served with grated coconut. This traditional bite-size snack is commonly found in maritime Southeast Asia, particularly in Java, Indonesia, where the cake is called putu bumbung. Kue putu can also be found in the Netherlands due to its colonial ties with the Dutch East India with Indonesia.
Clorot, celorot, cerorot, or jelurut is an Indonesian traditional sweet snack of sweet and soft rice flour cake with coconut milk, wrapped with janur or young coconut leaf in cone shape. It is a popular traditional sweet snack commonly found in Indonesia, Malaysia and Brunei.
Kue semprong, Asian egg roll, sapit, sepit, kue Belanda, or kapit, is an Indonesian traditional wafer snack made by clasping egg batter using an iron mold which is heated up on a charcoal stove. It is commonly found in Indonesia, Malaysia, Singapore and Brunei.
Kue lapis is Indonesian kue, or a traditional snack of colourful layered soft rice flour pudding. In Indonesian lapis means "layers". This steamed layered cake or pudding is quite popular in Indonesia, and also can be found in the Netherlands through their colonial links. Kue lapis is also very popular in neighbouring Malaysia, Singapore, and Brunei where it is called kueh lapis.
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.
Kue gapit is an Indonesian kue kering which originates from Cirebon, West Java. Generally made from tapioca flour, its name comes from the cooking process, in which it is grilled between iron molds like a waffle. The snack comes in a variety of shapes and flavors. Though it is a popular souvenir among visitors to Cirebon, residents of the region rarely eat it.
A snack is a small service of food and generally eaten between meals. Snacks come in a variety of forms including packaged snack foods and other processed foods, as well as items made from fresh ingredients at home.
Palembang cuisine is the cuisine of the city of Palembang in the South Sumatra province of Indonesia. It is the second most well-known cuisine from Sumatra after Padang.
Kue rangi or also called sagu rangi is an Indonesian coconut kue or traditional snack made of a coconut and starch-based batter and cooked in a special molded pan. It is one of the traditional Betawi snack of Jakarta. Kue rangi often described as Indonesian coconut waffle.
Kue pukis or simply called Pukis is an Indonesian kue or traditional snack made of a wheat flour-based batter and cooked in a special mold pan. It is a commonly found snack in Indonesian traditional markets.
Kue pancong, kue pancung, bandros or gandos is an Indonesian kue or traditional snack made of a rice flour and coconut-based batter and cooked in a special mold pan. It is a commonly found snack in Indonesian traditional markets. Kue pancong is usually associated with Betawi cuisine of Jakarta, while bandros and often associated with Sundanese cuisine of Bandung city, although both refer to the same coconut hot cake.
Kue talam is an Indonesian kue or traditional steamed snack made of a rice flour, coconut milk and other ingredients in a mold pan called talam which means "tray" in Indonesian. The cake mold used to create kue talam are either larger rectangular aluminium tray or smaller singular cups made from ceramics, aluminium, melamine or plastic.
Kue bangkit is a small Indonesian biscuit that made from sago starch. It is one of the typical traditional Malay kue mostly associated with Riau province, Indonesia. The term bangkit in Indonesian means "rise" refer to the fact that the biscuit expands twice the size after baking. This cake has a various colours, ranging from white, yellowish to brown, depends on the additional ingredients.
