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Kue pukis seller on a boat at Lok Baintan floating market in Banjar Regency, South Kalimantan. The batter is made from the mixture of wheat flour, water, yeast, eggs, sugar, thick coconut milk, and salt; with vegetable oil, butter or margarine used to grease the cake mold to avoid it being stuck.
Kue semprong, Asian egg roll, sapit, sepit, kue Belanda, or kapit, [1] (Love letters in English) 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.
Roti bolen is an Indonesian baked bread pastry with crust layers similar to those of croissant, made from flour with butter or margarine layers, filled with cheese and banana. [1] Other variants use durian fillings.
Kei pisang goreng is similar to other batter-coated pisang goreng, but using embal (tapioca or cassava starch) in its batter. It served with sambal. [17] Pisang nugget Small nugget-shaped fried banana. Its texture is akin to pisang goreng pasir in that it is coated in bread crumbs, however it is much smaller in size, similar in shape to chicken ...
A variation in which banana is added, is called kolak pisang or banana kolak. Other variations may add ingredients such as pumpkins, sweet potatoes, jackfruit, plantains, cassava, rice balls, tapioca pearls, and kolang-kaling (aren palm fruit). [2] It is usually served warm or at room temperature, but some prefer it cold.
A few examples include: roti telur (fried with eggs), roti bawang (fried with thinly sliced onions), roti bom (a smaller but denser roti, usually round in shape), roti pisang (banana), and so on. Roti tissue, a variant of roti canai made as thin as a piece of 40–50 cm round-shaped tissue in density. It is then carefully folded by the cook ...
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.
Lontong is an Indonesian dish made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, [1] [2] commonly found in Indonesia, Malaysia, and Singapore. ...