Glutinous rice is a type of rice grown mainly in Southeast and East Asia, Northeastern India and Bhutan which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia.
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 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.
Idiyappam, also known as string hopper / indiappanool puttu, or noolappam, Ottu Shavige, is a rice noodle dish originating from the Indian states of Tamil Nadu, Kerala, Karnataka. It consists of rice flour pressed into noodles, woven into a flat disc-like shape and steamed. The dish also spread to Southeast Asia, where it is called putu mayam in Malaysia and Singapore, putu mayang in Indonesia.
Puttu, alternatively spelled pittu, is a dish native to the South Indian states of Kerala, Tamil Nadu, and parts of Karnataka, as well as Northern Province in Sri Lanka. Puttu means "portioned" in Tamil and Malayalam. It is made of steamed cylinders of ground rice layered with coconut shavings, sometimes with a sweet or savory filling on the inside. Puttu is usually a breakfast dish served hot with either sweet side dishes such as palm sugar or banana, or savoury with chana masala, chutney, rasam, or meat curries.
Appam is a type of pancake, originating from South India, made with fermented rice batter and coconut milk, common in Kerala Tamil Nadu and many other southern states in India. It is eaten most frequently for breakfast or dinner.
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 and are particularly prevalent in Asia. 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.
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.
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.
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, 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. It is also commonly found in neighbouring countries such as Malaysia, Brunei and Singapore as onde-onde.
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.
Lampet or lapet is a typical and traditional Batak snack from Tapanuli, North Sumatra, Indonesia.
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 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 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 kangkok 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 texture.
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.
Acehnese cuisine is the cuisine of the Acehnese people of Aceh in Sumatra, Indonesia. This cuisine is popular and widely known in Indonesia. Arab, Persian, and Indian traders influenced food in Aceh although flavours have substantially changed their original forms. Combination of spices in Acehnese cuisine just as are commonly found in Indian and Arab cuisine, such as ginger, pepper, coriander, cumin, cloves, cinnamon, cardamom and fennel. A variety of Acehnese food is cooked with curry or coconut milk, which is generally combined with meat such as buffalo, beef, goat meat, lamb, mutton, fish, or chicken.
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.
