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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.
This cake is a further development of kue bingka, a famous traditional cake in the eastern parts of Indonesia. The cake is notable for its sponge-like holes, which are formed by yeast in the cake dough that creates bubbles. These holes give it a unique spongy texture when it is baked.
Kue bangkit is a small biscuit (kue or kuih) in Malay cuisine made from sago starch, [2] commonly found amongst the Malay communities in Brunei, Indonesia, Malaysia and Singapore. [1] This biscuit has various colours, ranging from white, yellowish to brown, depending on the additional ingredients.
Kue Lapis has a bouncy gelatin-like texture, yet, unlike jelly, this cake is quite sticky and chewy due to the rice pudding content. [ 4 ] Kue lapis is similar to lapis legit or spekkoek , the difference being that lapis legit is a puffy layered cake, made of flour and is baked, while kue lapis is a moist layered pudding, made of rice flour and ...
Semprit (Indonesian: kue semprit; Malay: kuih semperit) is a Southeast Asian sweet snack (kue or kuih) made of wheat flour, corn starch, custard powder, sugar and margarine. These ingredients are mixed together to become a dough. Next, the dough is rolled and cut into small pieces, which are baked until golden yellow.
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.
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] In Java the almost identical kue is called kue mendut or Koci ...
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.