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Tabular cross-bedding, or planar bedding consists of cross-bedded units that are extensive horizontally relative to the set thickness and that have essentially planar bounding surfaces. [3] Trough cross-bedding, on the other hand, consists of cross-bedded units in which the bounding surfaces are curved, and hence limited in horizontal extent.
Kue bolu is known for its soft and fluffy texture, created by a leavening agent that lightens and softens the dough mixture. Traditionally kue bolu uses yeast as a leavening agent, however, today baking powder or baking soda is more commonly used. Today in Indonesia, bolu mostly refers to a bare sponge cake without any frosting.
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A number of cross-bedding patterns are found in sediments, and reflect the currents that deposited them. Subcategories This category has only the following subcategory.
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 ...
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 lapis is an Indonesian kue, or a traditional snack of steamed colourful layered soft rice flour pudding. [4] In Indonesian, lapis means "layers". This steamed layered sticky rice cake or pudding is quite popular in Indonesia, [5] Suriname (where it is simply known as lapis) and can also be found in the Netherlands through their colonial links.
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.