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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.
Kue satu (in West Java and Jakarta) or kue koya (in Central and East Java) is a popular traditional kue kering (dry traditional cookie) made of sweet white-colored mung bean powder that crumbles when bitten. It is commonly found as a traditional cookie in Indonesia, especially in Java.
Kuih (Jawi: کوءيه ; Indonesian: kue; derived from the Hokkien and Teochew kueh – 粿) are bite-sized snack or dessert foods commonly found in Southeast Asia, Taiwan and China. It is a fairly broad term which may include items that would be called cakes, cookies , dumplings , pudding , biscuits, or pastries in English and are ...
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.
Chwee kueh in Shantou, a city in Guangdong, the historical homeland of the Teochews. Chwee kueh (Chinese: 水 粿; pinyin: shuǐguǒ; Pe̍h-ōe-jī: chúi-kóe; lit. 'water rice cake'), also spelt chwee kweh, is a type of steamed rice cake originating in Teochew cuisine that is served with preserved radish.
Kue semprong, the Asian egg roll, the love letter, sapit, sepit, kue Belanda, or kapit [1] is an Indonesian traditional wafer snack (kue or kuih) made by clasping egg batter using an iron mold (Waffle iron) which is heated up on a charcoal stove. It is commonly found in Indonesia, [2] Malaysia, Singapore and Brunei
Ang ku kueh (Chinese: 紅龜粿; Pe̍h-ōe-jī: Âng-ku-kóe; Tailo: Âng-ku-kué; Teochew Peng'im: ang⁷ gu¹ guê²), also known as red tortoise cake, is a small round or oval-shaped Chinese sweet dumpling with soft, sticky glutinous rice flour skin wrapped around a sweet central filling.
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.