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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.
Pai susu: Bali A type of custard tart that consisting of an outer pastry crust filled with egg custard as well as condensed milk and baked. Pastel de nata: Jakarta and Timor An egg tart pastry dusted with cinnamon, derived from Portuguese cuisine. Poffertjes: Nationwide Similar with kue cubit. This cake have a light and spongy texture. Puding sagu
Bolu kukus (lit. ' steamed tart ') is an Indonesian traditional snack of steamed sponge cupcake. [2] [3] The term "bolu kukus" however, usually refers to a type of kue mangkuk that is baked using mainly wheat flour (without any rice flour and tapioca) with sugar, eggs, milk and soda, while also using common vanilla, chocolate, pandan or strawberry flavouring, acquired from food flavouring ...
[2] [3] There are three versions available, the most common being bahulu cermai (star-shaped) and the more elusive bahulu gulung (shaped like rolls) and bahulu lapis (layered). Bahulu is believed to be originated in Malay Peninsula during the colonization era and is the corruption of the Malaccan Kristang ( Portuguese -Eurasian people) word ...
Kue bolu beras, rice muffin cake. Kue bolu gulung, Swiss roll cake filled with butter cream, cheese, kaya, or fruit jam. It is also very common for Swiss rolls to be sold by the slice, but some shops sell by both slice and roll. Kue bolu kukus, steamed bun made of flour, sugar, eggs, margarine, and vanilla or chocolate flavouring.
While both have a similar appearance, bolu kukus requires few ingredients to make (usually around four to five), whereas kue mangkok requires more than a dozen in most recipes. The result is a different texure: bolu kukus is soft and fluffy, while kue mangkok has a rough, often chewy and sticky texture.
Klepon is a boiled rice cake filled with liquid palm sugar (gula jawa/merah/melaka) and coated in flaked coconut. [6] The dough is made from glutinous rice flour, sometimes mixed with tapioca (or sweet potato alternatively) [5] and a paste made from the leaves of the pandan or dracaena plants — whose leaves are used widely in Southeast Asian cooking — giving the dough its green colour.
Ingredients as listed on the box of a bika ambon purchased at Mojopahit street, Medan: Tapioca flour, sugar, eggs, coconut, nira, lime leaves