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Kue bolu or simply bolu is an Indonesian term that describes a wide variety of sponge cakes, tarts and cupcakes. [1] [2]Kue bolu might be steamed or baked.There are a wide variety of kue bolu, and most have a soft and fluffy texture, akin to sponge cake or chiffon cake.
Jajan in Javanese can mean 1) to buy food; or 2) snacks/food for sale, while pasar means "market". [2] Jajan pasar thus means "snacks/food sold in the market".. There are different types of snacks sold in traditional markets in Java: jajan pasar, kue, bolu, and roti.
Kue bugis mandi. 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. [1]
Pie susu (Indonesian: pai susu, lit. 'milk pie') is an Indonesian custard tart pastry consisting of a shortcrust pastry filled with egg custard and condensed milk . This traditional Indonesian dessert pastry is very flat with only one very thin layer of custard.
Burasa, rice dumpling cooked in coconut milk wrapped in banana leaf, served with serundeng. Serundeng can be mixed with meat in dishes such as serundeng daging (beef serundeng), [8] sprinkled on top of other dishes such as soto soup, ketupat [6] or covered all over ketan (sticky rice).
Kue dodol susu, milk dodol cake. Kue donat jawa, traditional doughnut snack, typically savoury, made of cassava instead of potato or flour. Kue ganjel rel, rectangular-shaped brown cake with sesame seeds, flavored with cinnamon and palm sugar. Kue gemblong, made of glutinous rice flour formed into a ball, deep fried and then coated with palm sugar.
Dadiah (Minangkabau) or dadih (Indonesian and Malaysian Malay) a traditional fermented milk popular among people of West Sumatra, Indonesia, is made by pouring fresh, raw, unheated, buffalo milk into a bamboo tube capped with a banana leaf and allowing it to ferment spontaneously at room temperature for two days.
Pindang refers to a cooking method in the Indonesian and Malay language of boiling ingredients in brine or acidic solutions. [8] [9] Usually employed to cook fish or egg, the technique is native to Sumatra especially in Palembang, but has spread to Java and Kalimantan. [10]