Search results
Results From The WOW.Com Content Network
Wajik or wajid, also known as pulut manis, is a traditional glutinous sweet made with rice, sugar and coconut milk. It is an Indonesian kue , and a kuih of Brunei , Singapore and Malaysia (especially in the state of Sabah ).
Kue lapis is an Indonesian kue, or a traditional snack of steamed colourful layered soft rice flour pudding. [4] In Indonesian, lapis means "layers". This steamed layered sticky rice cake or pudding is quite popular in Indonesia [5] and Suriname (where it is simply known as lapis) and can also be found in the Netherlands through their colonial links.
Kelupis (which literally translates as 'glutinous rice rolls' in English) [2] is a traditional kuih for the Lun Bawang, Bruneian Malay people in the country of Brunei [3] and in the states of Sabah and Sarawak in Malaysia.
Pulot Tartal, pulut tai tai or pulut tekan is a Nyonya glutinous rice dessert. Originating from Melaka , Malaysia , it is also commonly served in other states in the country as well. Preparation
Ketupat pulut is also called ketupat daun palas in Malaysia, primarily found in northern Malay Peninsula and among the Malay community of southern Thailand. Usually ketupat pouch are made from janur or young palm leaves fronds. However, in Kalimantan, nipah leaves might be used and woven into ketupat as well. [17]
Kue semprong, the Asian egg roll, the love letter, sapit, sepit, kue Belanda, or kapit [1] is an Indonesian traditional wafer snack (kue or kuih) made by clasping egg batter using an iron mold (Waffle iron) which is heated up on a charcoal stove. It is commonly found in Indonesia, [2] Malaysia, Singapore and Brunei
Kuih seri muka (Jawi: سري موک ) , sri muka or putri salat (lit. ' pretty face cake ') 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 (hence the green colour). [1] Coconut milk is a key ingredient in making this kue. It is used to impart ...
[1] The kuih is can be consumed as a snack or as a dessert. It is made with flour, sugar, eggs, and coconut milk. [2] Akok has two main variants. The former consists of the ingredients aforementioned, and is normally can be seen in Terengganu.