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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.
Bolu beras: Timor Rice muffin, derived from Portuguese cuisine. Bolu kukus Nationwide Steamed sponge cake. Bolu pandan: Nationwide A light, fluffy, green-coloured sponge cake flavoured with the juices of pandan leaves. Donat jawa: Javanese A Javanese-style of ring-shaped fritter made from cassava with savoury taste. Donat kentang: Nationwide
Bolu kukus: Nationwide A sponge cake that mainly only uses wheat flour (without any rice flour and tapioca) with common vanilla, chocolate, or strawberry flavouring, acquired from food flavouring essence as ingredients. Brem: Madiun, East Java Brem is made from fermented tape. Brem is a special snack from Madiun, East Java.
Kue bolu, various sponge cakes and tarts. Kue bolu beras, rice muffin cake. Kue bolu gulung, Swiss roll cake filled with butter cream, cheese, kaya, or fruit jam. It is also very common for Swiss rolls to be sold by the slice, but some shops sell by both slice and roll.
Pandan cake is a light, fluffy, green-coloured sponge cake [5] flavoured with the juices of Pandanus amaryllifolius leaves. [6] [7] It is also known as pandan chiffon.[1] [2] The cake is popular in Malaysia, Indonesia, Singapore, Vietnam, Cambodia, Laos, Thailand, Sri Lanka, Hong Kong, China, and also the Netherlands.
A Swiss roll, jelly roll (United States), roll cake, cream roll, roulade or Swiss log or swiss cake —is a type of rolled sponge cake filled with whipped cream, jam, icing, or any type of filling. The origins of the term are unclear; in spite of the name "Swiss roll", the cake is believed to have originated elsewhere in Central Europe ...
Peanut Butter Blossoms. As the story goes, a woman by the name of Mrs. Freda F. Smith from Ohio developed the original recipe for these for The Grand National Pillsbury Bake-Off competition in 1957.
Jajan pasar refers to native Javanese snacks; kue (from Chinese gao; kwe) refers to western cakes and steamed cakes of Chinese origin; bolu (from Portuguese bolo) refers to sponge cakes and other types of cakes with a similar texture; while roti (from Sanskrit rotika) refers to baked goods in general. [2] [3] [4]
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