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.
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.
Kue kochi or koci is a Maritime Southeast Asian dumpling found in Javanese, Malay and Peranakan cuisine, made from glutinous rice flour, and stuffed with coconut fillings with palm sugar.
Pineapple tart is a small, bite-size tart filled or topped with pineapple jam, commonly found throughout different parts of Southeast Asia such as Indonesia, Malaysia, Brunei and Singapore in various forms.
Klepon or kelepon or kalalapun, also known outside Java as onde-onde and buah melaka, is a sweet rice cake ball 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.
Bika ambon or golden cake or golden kuih bingka in Singapore, is an Indonesian dessert made from ingredients such as tapioca flour, eggs, sugar, yeast and coconut milk. Bika ambon is generally sold in kaffir lime or pandan flavor, but today it is also available in other flavors like banana, durian, cheese and chocolate.
Kuih seri muka, sri muka or putri salat is a Banjarese and Malay two-layered dessert with steamed glutinous rice forming the bottom half and a green custard layer made with pandan juice. Coconut milk is a key ingredient in making this kue. It is used to impart creamy taste when cooking the glutinous rice and making the custard layer. This kue is found in Indonesia, Malaysia and Singapore.
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.
Clorot, celorot, cerorot, or jelurut is an Indonesian traditional sweet snack made 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 Brunei, Indonesia, and Malaysia.
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.
Bahulu or baulu is a traditional Malay pastry (kue/kuih). It is similar in concept to the madeleine cake, but round in shape and composed of different ingredients. There are three versions available, the most common being bahulu cermai (star-shaped) and the more elusive bahulu gulung and bahulu lapis (layered). Bahulu is believed to be originated in Malay Peninsula during the colonization era and is the corruption of the Malaccan Kristang word, bolu which means cake. It is usually served during Eid al-Fitr as well as during the Lunar New Year.
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.
Kue kembang goyang or kuih loyang is an Indonesian cuisine and Malaysian cuisine flower-shaped traditional snack (kuih), associated with Betawi cuisine and Malay cuisine.
Kue cucur (Indonesian) or kuih cucur (Malay), known in Thai as khanom fak bua or khanom chuchun, is a traditional snack from Indonesia, and popular in parts of Southeast Asia, includes Indonesia, Malaysia, southern Thailand and Singapore. In Indonesia, kue cucur can be found throughout traditional marketplaces in the country; the popular version, however, is the Betawi version from Jakarta. In Brunei and Malaysia, the term cucur is generally used to refer to any type of fritters. A popular type of cucur in Brunei and Malaysia is Jemput-jemput and Pinjaram. In Southern Thailand, it is often featured in wedding ceremonies and festivals.
Kue lapis is an Indonesian kue, or a traditional snack of steamed colourful layered soft rice flour pudding. In Indonesian, lapis means "layers". This steamed layered sticky rice cake or pudding is quite popular in Indonesia, Suriname and can also be found in the Netherlands through their colonial links.
Kaasstengels, Kastengel or kue keju are a Dutch cheese snack in the shape of sticks. Owing to its colonial links to the Netherlands, kaasstengels are also commonly found in Indonesia. The name refers to its ingredients, shape and origin; kaas is the Dutch word for "cheese", while stengels means "sticks". Unlike most cookies, kaasstengels taste savoury and salty instead of sweet.
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.
Dadar gulung is a popular traditional kue of sweet coconut pancake. It is often described as an Indonesian coconut pancake.
Kue makmur is a traditional Malay kue or kuih. This cake made from nuts in a powder form, ghee, flour and icing sugar. Its availability is limited to the bazaars of the month-long Ramadhan, and it is served to guests for Eid al-Fitr. Kue makmur is identified with its white colour and usually in a round shape.
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.
