Glutinous rice is a type of rice grown mainly in Southeast East Asia, the northeastern regions of India and Bhutan which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia.
A pancake, also known as a hotcake, griddlecake, or flapjack, is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk, and butter, and then cooked on a hot surface such as a griddle or frying pan. It is a type of batter bread. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies.
A mooncake is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival (中秋節). The festival is primarily about the harvest while a legend connects it to moon watching, and mooncakes are regarded as a delicacy. Mooncakes are offered between friends or on family gatherings while celebrating the festival. The Mid-Autumn Festival is widely regarded as one of the four most important Chinese festivals.
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.
Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien and Hakka speakers, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis, palm sugar, peanut sauce, chili, santan and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore, known as Nyonya cuisine by the Peranakan.
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.
Kue are bite-sized snacks or desserts originally from what is now Indonesia but have since spread throughout Southeast Asia. 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. 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.
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.
Jumbles are simple butter cookies made with a basic recipe of flour, sugar, eggs, and butter. They can be flavored with vanilla, anise, caraway seed, or other flavoring like almond. They were formerly often made in the form of rings or rolls.
Klepon, kelepon or kalalapun, is a traditional Javanese and Balinese rice cake ball filled with molten Javan sugar and coated in grated coconut. Of Javanese origin, these green-coloured glutinous rice balls are one of the popular traditional snacks in Indonesian cuisine.
Putri salju is an Indonesian kue kering shaped like crescents and covered with powdered sugar. Putri salju is Indonesian for "snow princess", referring to the powdered sugar coating that resembles snow.
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.
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. While both have a similar appearance, bolu kukus requires few ingredients to make, whereas kue mangkok 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, often chewy and sticky texture.
Lumpia are various types of spring rolls from Indonesia and the Philippines. Lumpia are made of thin paper-like or crepe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. It is often served as an appetizer or snack, and might be served deep-fried or fresh (unfried). Lumpia are Indonesian and Filipino adaptations of the Fujianese rùnbǐng and Teochew popiah, usually consumed during Qingming Festival.
Kue bangkit is a small biscuit in Malay cuisine made from sago starch, commonly found amongst the Malay communities in Brunei, Indonesia, Malaysia and Singapore. This biscuit has various colours, ranging from white, yellowish to brown, depending on the additional ingredients.
