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Bahulu or baulu (Jawi: باولو) is a traditional Malay pastry (kue/kuih). It is similar in concept to the madeleine cake, but round in shape and composed of different ingredients. [ 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 ...
Bahulu – tiny crusty sponge cakes which come in distinctive shapes like button and goldfish, acquired from being baked in moulded pans. Bahulu is usually baked and served for festive occasions. Bahulu is usually baked and served for festive occasions.
It has round shape with a diameter of about 2 centimetres. The pineapple jam is filled inside instead of spread on top. The cookie is often decorated with small pieces of cloves or raisins on top of it. Onde-onde: Nationwide Pastry, rice ball Glutinous rice cake balls, filled with sweet green beans paste, and rolled in sesame seed and then fried.
Bahulu; Æbleskiver - A similarly-fried Danish confectionery served with jam or powdered sugar. Khanom krok, a Thai dish; Mont lin maya, a Burmese dish; Neyyappam, a fermented South Indian sweet dumpling fried in Ghee; Paddu, a fermented South Indian dumpling that can be made spicy with chillies or sweet with jaggery. Pinyaram, an Indonesian dish
Gado-gado (Indonesian or Betawi) is an Indonesian salad [1] of raw, slightly boiled, blanched or steamed vegetables and hard-boiled eggs, boiled potato, fried tofu and tempeh, and sliced lontong (compressed cylinder rice cake wrapped in a banana leaf), [3] served with a peanut sauce dressing.
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 ...
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.
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.