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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
The black turtle bean is a small, shiny variety of the common bean (Phaseolus vulgaris) especially popular in Latin American cuisine, though it can also be found in the Cajun and Creole cuisines of south Louisiana.
Sop Buah is an Indonesian iced fruit cocktail dessert. This cold and sweet beverage is made of diced fruits, such as honeydew , cantaloupe , pineapple , papaya , squash , jackfruit and kolang kaling ( Arenga pinnata fruit), mixed with shaved ice or ice cubes, and sweetened with liquid sugar or syrup .
Short-grain glutinous rice from Japan Long-grain glutinous rice from Thailand Glutinous rice flour. Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast Asia and the northeastern regions of South Asia, which has opaque grains and very low amylose content and is especially sticky when cooked.
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 .
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.
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 [1] [2] traders influenced food culture in Aceh although flavours have substantially changed their original forms. [3]
Ketupat (in Indonesian and Malay), or kupat (in Javanese and Sundanese), or tipat (in Balinese) [5] is a Javanese rice cake packed inside a diamond-shaped container of woven palm leaf pouch. [6]