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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.
In Indonesia, Kue Pastel pastel refers to a type of kue (snack food) filled with meat, vegetables, and rice vermicelli deep fried in vegetable oil.
Klepon has somewhat a chewy sticky texture similar to mochi, and kue putu has a soft yet crumbly texture akin to cake. Klepon is spherical, while kue putu is tubular, shaped using a hollow bamboo tube. Traditional klepon ingredients has been used in cake and pastries baking technique to create a fusion of traditional and contemporary dessert.
Putri salju (Indonesian: kue putri salju) is an Indonesian kue kering (dried kue or cookie) shaped like crescents and covered with powdered sugar.
Indonesian popular kue: nagasari, kue ku and dadar gulung. The batter is made from the mixture of flour, salt, eggs and coconut milk. Mix the batter with suji or daun pandan paste as green food colouring. To make the filling, combine the grated coconut flesh, palm sugar, salt, cinnamon and water in a pot on the stove.
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.
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Kue pukis or simply called Pukis is an Indonesian kue or traditional snack made of a wheat flour-based batter and cooked in a special mold pan. It is a commonly found ...