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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]
Bubur Ketan Hitam or Black sticky rice porridge is a traditional Indonesian dish with deep historical roots, dating back to the Majapahit era (13th to 16th centuries). ). During the Majapahit era, dishes made from black sticky rice were commonly served in traditional ceremonies and religious rituals, as black sticky rice was considered a special ingredient and symbol of pros
Kue cara, savory deep-fried dough with toppings of seasoned shredded tuna, a slice of chili, scallion, and celery. [24] Kue carabikang, a sweet cake made of rice flour, shaped like flower-chapped and colorful. Cenil, rice flour-based small glutinous cake, sweetened with sugar, moulded and coloured. Served with fresh grated coconut.
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.
Bruneian wajid. In Brunei, this confection is known as wajid.It is prepared by steaming rice, which is then mixed with coconut milk and caramelized sugar. [8] It is finally wrapped in nyirik leaves and fastened with a pin made with the midrib of oil palm leaves, [9] in the same manner as wrapping kelupis.
Tapai uli is a roasted block of bland-tasted ketan or pulut (glutinous rice) served with sweet tapai ketan or tapai pulut. The peuyeum goreng or tapai goreng , or known in Javanese as rondho royal is another example of Indonesian gorengan (assorted fritters), which is deep fried battered cassava tapai .
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 talam is an Indonesian kue or traditional steamed snack made of a rice flour, coconut milk and other ingredients in a mold pan called talam which means "tray" in Indonesian. [1]