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Bubur Ketan Hitam or Black sticky rice porridge is a traditional Indonesian dish with deep historical roots, dating back to the Majapahit era (13th to 16th centuries). ). During the Majapahit era, dishes made from black sticky rice were commonly served in traditional ceremonies and religious rituals, as black sticky rice was considered a special ingredient and symbol of pros
Ketupat (in Indonesian and Malay), or kupat (in Javanese and Sundanese), or tipat (in Balinese) [5] is a Javanese rice cake packed inside a diamond-shaped container of woven palm leaf pouch. [6]
Peuyeum ketan: a sweet fermented sticky rice wrapped in guava leaf; Comro: fried dough made of finely shredded cassava with spicy oncom filling. The name comes from "Oncom di jero" (Sundanese: "oncom inside".) Misro: same fried dough as comro, but instead filled with melted palm sugar. The name comes from "Amis di jero" (Sundanese: "sweet inside".)
Panyalam; Kuzhi paniyaram; Æbleskiver - A similarly-fried Danish confectionery served with jam or powdered sugar.; Khanom krok, a Thai dish; Mont lin maya, a Burmese dish ...
The etymology of the name ketoprak is unknown, and its name similarity to the Javanese folk-drama is peculiar. However, according to popular Betawi tradition, ketoprak was actually derived from the acronym of ketupat tahu digeprak, [1] to refer its ingredients; which are ket from ketupat, to from tahu and toge, and prak from digeprak (Betawi for: "mashed" or "crushed"), which describes the ...
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. ...
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.
Short-grain glutinous rice from Japan Long-grain glutinous rice from Thailand Glutinous rice flour. Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast East Asia, the northeastern regions of India and Bhutan which has opaque grains, very low amylose content, and is especially sticky when cooked.