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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.
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]
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.
Bolu kukus (lit. ' steamed tart ') is an Indonesian traditional snack of steamed sponge cupcake. [2] [3] The term "bolu kukus" however, usually refers to a type of kue mangkuk that is baked using mainly wheat flour (without any rice flour and tapioca) with sugar, eggs, milk and soda, while also using common vanilla, chocolate, pandan or strawberry flavouring, acquired from food flavouring ...
Kue mangkok or kue mangkuk is an Indonesian kue or traditional snack of steamed cupcake. Kue mangkok means "bowl/cup cake". It is similar to the snack bolu kukus ("steamed tart/cake"). While both have a similar appearance, bolu kukus requires few ingredients to make (usually around four to five), whereas kue mangkok requires more than a dozen ...
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.
Kue bugis mandi. Kue bugis is Indonesian kue or traditional snack of soft glutinous rice flour cake, filled with sweet grated coconut. The name is suggested to be related to Bugis ethnic group of South Sulawesi as their traditional delicacy, and it is originated from Makassar. [1] In Java the almost identical kue is called kue mendut or Koci ...
Kue kembang goyang or kuih loyang is an Indonesian cuisine and Malaysian cuisine flower-shaped traditional snack , associated with Betawi cuisine [1] and Malay cuisine. [ 2 ] Etymology