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Assorted kue kering popular during Lebaran and Natal holidays, from top, left to right: putri salju, nastar, kue kacang sabit, kaasstengels (cheese cookie), semprit cokelat (choco-chip) Kue gapit, a snack from Cirebon. In Indonesian language kue kering (dried kue) is identical to Western cookies. [28]
Kaasstengels (// ⓘ), Kastengel or kue keju are a Dutch cheese snack in the shape of sticks. Owing to its colonial links to the Netherlands, kaasstengels are also commonly found in Indonesia. [1] The name refers to its ingredients, shape and origin; kaas is the Dutch word for "cheese", while stengels means "sticks".
Putri salju is a typical delicacy for festive occasions and major holidays, such as Lebaran (Eid ul-Fitr), Natal and Imlek (Chinese New Year). [3] Putri salju cookies are usually sold in air-tight plastic or glass jars in traditional markets, bakeries, pastry shops and supermarkets.
Kue kering, such as kaasstengels, putri salju, nastar, peanut cookies and choco-chip cookies are popular lebaran cookies Families usually have a special Lebaran meal served during breakfast, brunch or lunch; special dishes include ketupat , opor ayam, rendang , sambal goreng ati, sayur lodeh and lemang (a type of glutinous rice cake cooked in ...
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.
In Indonesia, it is called nastar which is contraction of nanas tart (Ananas or pineapple tart), is a popular cookie or kue kering during festive occasions of Lebaran, Natal and Imlek. [citation needed] Just like many of Indonesian kue kering (cookies), its origin comes from the Dutch influence on Indonesian pastry, cake and cookies tradition.
In Java and most of Indonesia, ketupat is linked to Islamic tradition of lebaran (Eid ul-Fitr). [5] The earliest connection of ketupat with Islamic lebaran tradition is believed to be originated in 15th-century Sultanate of Demak. [12] [2] [13] In Indonesian markets, empty pouch of ketupat skin made from woven janur are often sold prior to Lebaran.
Kue leker is a type of Indonesian crepe, made with wheat flour, eggs, milk and sugar. [1] Ingredients and cooking method. The crepe is served with various fillings ...