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This cake is a further development of kue bingka, a famous traditional cake in the eastern parts of Indonesia. The cake is notable for its sponge-like holes, which are formed by yeast in the cake dough that creates bubbles. These holes give it a unique spongy texture when it is baked.
Kue putu, traditional cylindrical-shaped and green-colored steamed cake. Lupis, sweet cake made of glutinous rice, banana leaves, coconut, and palm sugar sauce. Peyek, deep-fried savoury crackers. Peyek udang, shrimp rempeyek. Pinyaram, traditional cake made from mixture of white sugar or palm sugar, white rice flour or black rice, and coconut ...
Kue bingka also found in Malay cuisine. It has a sweet taste and a soft texture. Kue bingka is one of the cakes used in the Banjar tradition to serve 41 types of cakes for special occasions such as weddings. Although it can be found throughout the year, kue bingka is usually common in Ramadan due to it is considered suitable for iftar.
Lupis (sometimes lopis) is an Indonesian traditional sweet cake made of glutinous rice, banana leaves, coconut, and brown sugar sauce. [1] Lupis is one of many glutinous rice desserts from Indonesia. [2]
Kue cucur: Nationwide Pancake made of fried rice, flour batter, and coconut sugar. Kue kacang tanah: Nationwide A kind of pastry made from peanuts with various forms, such as round, heart, or crescents. Kue keranjang: Chinese Indonesian A food prepared from glutinous rice. Usually served during Chinese New Year. Kue kochi: Malay, Javanese, and ...
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
Pempek, mpek-mpek and also known as colloquially as empek-empek is a savoury Indonesian fishcake delicacy, made of fish and tapioca, from Palembang, [1] South Sumatera, Indonesia. Pempek is served with a rich sweet and sour sauce called kuah cuka or kuah cuko (lit. vinegar sauce), or just "cuko".
The term kue pancong is usually associated with the Betawi cuisine of Jakarta. [1] The same snack (with some variation) is also referred to as kue pancung in parts of central Sumatra, [2] gunjing in South Sumatra, [3] bandros in Sundanese-speaking area, [4] gandos in Javanese-speaking area, [5] and buroncong in Makassar.