Kue

Etymology

Ingredients

Availability

Kue basah

• Kue agar-agar, jelly-like substance pudding for dessert.
• Kue ape, thin wheat flour batter pancake with thicker part on the middle, colloquially called kue tetek.
• Kue apem, similar to Malay apam which ultimately derived from Indian appam. It is made of cassava tapai, coconut water, coconut sugar, rice flour, coconut milk, all mixed as a dough mixture and steamed until fluffy and cooked. Served with grated coconut.
• Kue arem-arem, rice cake snack made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, filled with diced vegetables, tempeh, oncom, minced meat or beef floss.
• Kue asida, dodol-like cake made of a cooked wheat flour lump of dough, sometimes with added butter or honey. It is popular during Ramadan.
• Kue bagea, round shape and creamy color cake made of sago. This cake has a hard consistency that can be softened in tea or water, to make it easier to chew.
• Kue bahulu, tiny crusty sponge cakes which come in distinctive shapes like button and goldfish, acquired from being baked in moulded pans. Bahulu is usually baked and served for festive occasions.
• Kue bakcang, glutinous rice stuffed with meat and wrapped in bamboo leaf in triangular form.
• Kue bakpau, baozi filled with chocolate, strawberry, cheese, mung bean, read bean, minced beef, diced chicken, or minced pork.
• Kue bakpia, bean-filled Chinese pastry originally introduced by Fujianese immigrants. Today associated with Yogyakarta city.
• Kue bakpia pathok, round-shaped sweet rolls, usually stuffed with mung beans.
• Kue barongko, banana cake made of mashed bananas, eggs, coconut milk, sugar and salt. Then wrapped in banana leaves and then steamed.
• Kue bibingka, baked rice cake made with rice flour, sugar, clarified butter, and coconut milk.
• Kue bika ambon, yellow porous cake made from tapioca and sago flour, eggs, sugar and coconut milk. Bika Ambon generally sold in pandan flavour, although now available also other flavors like banana, durian, cheese, chocolate.
• Kue bingka, cake made of mashed potato, flour, eggs, sugar, coconut milk, vanilla, milk and margarine, all mixed as dough and baked until golden brown and cooked. probably related to Philippines bibingka cake.
• Kue bitterballen, round-shape meat-based snack—almost similar to kroket.
• Kue bolen, baked pastry with crust layers similar to those of croissant, baked flour with butter or margarine layers, filled with cheese and banana. Other variants uses durian fillings. The cake demonstrate European pastry influences.
• 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.
• Kue bolu kukus, steamed bun made of flour, sugar, eggs, margarine, and vanilla or chocolate flavouring.
• Kue brem, fermented-tapai-based cake.
• Kue bugis, steamed glutinous rice flour and tapioca colored green with pandan, filled with grated coconut and coconut sugar, wrapped inside banana leaf.
• Kue bulan, circular cake like a moon, white and thinner than regular mooncake. Fillings may include pork, chocolate, cheese, milk, durian, jackfruit and many other exotic fruits made into a paste.
• Kue burgo, folded rice pancake served in savoury whitish coconut milk-based soup, flavoured with fish, and sprinkled with fried shallots.
• Kue busa, sweet pastry made of eggs that are beaten until foamy with fine sugar until stiff. Formed using triangular plastic and baked in the oven.
• Kue cakwe, long golden-brown deep-fried strip of dough and commonly chopped or thinly sliced and usually eaten for breakfast with bubur ayam.
• Kue carabikang, traditional cake made of rice flour shaped like flower-chapped and colorful. It tastes sweet.
• Kue cendil, rice flour-based small glutinous cake, sweetened with sugar, moulded and coloured. Served with fresh grated coconut.
• Kue cilok, ball-shaped dumpling made from tapioca starch.
• Kue cincin, deep fried dough pastry-based snack
• Kue clorot, the sticky dough of glutinous rice flour sweetened with coconut sugar filled into the cone-shaped janur, and steamed until cooked.
• Kue combro, fritter cake made from grated cassava with round or oval-shape. Combro can filled with oncom and chili.
• Kue cubit, made of flour, baking powder, sugar and milk—as their primary ingredients. The liquid dough is poured inside a steel plate with several small round basins so that it will form round shape.when cooked, and poured with meises on top of it. The seller uses some kind of special hooked stick to take the cake off from the steel plate. This cake is called kue "cubit" because of its small bite size, to eat it one have to pinch it.
• Kue cucur, pancake made of fried rice flour batter and coconut sugar.
• Kue dadar gulung, grated coconut with coconut sugar wrapped inside a thin crepe made of rice flour. The dadar is usually colored green.
• Kue dangke, traditional cheese that made from buffalo or cow milk.
• Kue dodol, rice flour-based small glutinous sweets, sweetened with coconut sugar, moulded and coloured. Often add fruit scent and taste such as durian.
• Kue dodol susu, milk dodol cake.
• Kue donat jawa, traditional doughnut snack, typically savoury, made of cassava instead of potato or flour.
• Kue ganjel rel, rectangular-shaped brown cake with sesame seeds, flavored with cinnamon and palm sugar.
• Kue gemblong, made of glutinous rice flour formed into a ball, deep fried and then coated with palm sugar.
• Kue geplak, sweet cake made of grated coconut and sugar, often brightly colored.
• Kue getuk, made of cassava flour and coconut sugar, served with sweetened grated coconut.
• Kue jalangkote, fried pastry with an empanada-shape and stuffed with vegetables, potatoes and eggs. Spicy, sweet and sour sauce will be dipped into prior to be eaten.
• Kue jemput-jemput, fritter snack made from flour and then fried. It is usually round in shape and tends to vary in size.
• Kue kamir, round-shaped cake that almost similar to apem, consists of flour, butter, and egg mixture, sometimes mixed with other ingredients such as banana or tapai.
• Kue karipap, small pie consisting of curry with chicken and potatoes in a deep-fried or baked pastry shell. It can be also filled with meat mixed with vegetables, rice vermicelli, and sometimes egg, then deep fried in vegetable oil.
• Kue keranjang, traditional cake made of glutinous rice flour and consumed during Chinese New Year.
• Kue keria, fried doughnuts made with a sweet potato batter and rolled in caster sugar.
• Kue klappertaart, coconut tart, specialty of Manado city, North Sulawesi.
• Kue klepon, balls of glutinous rice flour filled with gula jawa, boiled or steamed. The balls are rolled upon grated coconut as the coconut granules stuck upon the balls. It is called "onde-onde" in Sumatra and Malay Peninsula
• Kue kochi, dumpling cake made from glutinous rice flour, and stuffed with coconut fillings with palm sugar. This cake often as a dessert and can be eaten anytime.
• Kue kompia, bread cake made with lard, onions, salt and flour.
• Kue kroket, Indonesian version of potato croquette, introduced during the Dutch colonial rule. The kroket is made of potato and minced chicken inside a crepe-like wrapper is one of the popular snack items in Indonesia. The kroket is made by taking a potato and chicken filling and wrapping it inside a crepe-like wrapper, breaded, and fried.
• Kue ku, Chinese-origin kue of sticky rice flour with sweet filling. The same as Chinese "ang ku kueh".
• Kue laklak, traditional little pancake made of rice flour, suji leaf extract and baking powder with grated coconut and melted palm sugar.
• Kue lapis, layered colorful cake made of glutinous rice flour, coconut and sugar
• Kue lapis legit, also known as Kue lapis Batavia or spekkoek is a rich kue consisting of thin alternating layers made of butter, eggs and sugar, piled on top of each other. Each layer is laid down and then grilled separately, making the creation of a kueh lapis an extremely laborious and time-consuming process.
• Kue leker, stuffed crepe. Semicircle in shape and crusty in texture, it is generally filled with a spatter of sweetened condensed chocolate milk or grated cheese. Its name was derived from the Dutch word lekker which roughly means "delicious".
• Kue lemper, made of glutinous rice filled with chicken, fish or abon. The meat filling is rolled inside the rice, in a fashion similar to an egg roll.
• Kue lumpia, spring roll made of thin paper-like or crepe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. It is often served as an appetizer or snack, and might be served deep fried or fresh.
• Kue lupis, compressed glutinous rice served with grated coconut and coconut sugar syrup.
• Kue madumongso, snack made from black sticky rice as a basic ingredient. The taste is mixed with sweet because the black rice is previously processed before it becomes tapai.
• Kue makmur, traditional cake made from butter, ghee and flour. Served during special occasion of Eid al-Fitr and identified with its white colour and usually in a round shape.
• Kue mangkok Indonesian traditional cupcake, usually sweetened with palm sugar or tapai.
• Kue martabak, stuffed pancake or pan-fried bread. This appetizer is spicy folded omelette pancake with bits of vegetables, sometimes mixed with green onion and minced meat, made from pan fried crepes which is folded and cut to squares.
• Kue moci, the same recipe and derived from Japanese mochi, glutinous pounded rice flour filled with sweet peanut paste. Some variant covered with sesame seeds, other might be plain.
• Kue nagasari or kue pisang, traditional steamed cake made from rice flour, coconut milk and sugar, filled with slices of banana.
• Kue nopia, palm sugar-filled pastry smaller size than bakpia.
• Kue oliebol, dumpling cake of fried bread.
• Kue ombusombus, sticky rice cake with palm sugar filling, rolled in coconut flakes.
• Kue onde-onde, the same as Chinese jian dui. In Sumatra, onde-onde refer to klepon.
• Kue ongol-ongol, sweet cake made of sago, salt, pandan leaf and palm sugar.
• Kue pai ti, thin and crispy pastry tart shell kue filled with a spicy, sweet mixture of thinly sliced vegetables and prawns.
• Kue panada, fried bread cake filled with spicy tuna.
• Kue pancong, rice flour and coconut milk cake.
• Kue pandan, fluffy cake made of eggs, sugar, and flour, flavoured with Pandanus extract, usually colored light green.
• Kue pastel, pie of crust made of thin pastry filled with meat mixed with vegetables, rice vermicelli and sometimes egg, then deep-fried in vegetable oil. It is thought to be of Portuguese origin. Its shape is similar to Malaysian karipap but curry paste/powder is absent.
• Kue pastel de nata, egg tart pastry dusted with cinnamon, derived from Portuguese cuisine.
• Kue pau, word for 'bun'; sometimes written as bak-pau, literally meaning 'meat-bun', which is a bun with meat fillings.
• Kue pinyaram, traditional cake made from mixture of white sugar or palm sugar, white rice flour or black rice, and coconut milk.
• Kue pisang cokelat, savoury snack made of slices of banana with melted chocolate or chocolate syrup, wrapped inside thin crepe-like pastry skin and being deep fried.
• Kue pisang goreng, battered and deep-fried banana or plantain.
• Kue pisang molen, fried banana wrapped in stripe of wheat flour dough. The term molen refer to "mill" in Dutch, suggested its Dutch influence.
• Kue poffertjes, Dutch batter pancakes, demonstrate Dutch influences on Indonesian cuisine.
• Kue popiah, spring roll with Chinese-origin and Fujian-style. This dish almost equal to lumpia.
• Kue pukis, cake that made from egg mixture, granulated sugar, flour, yeast and coconut milk. The mixture is then poured into a half-moon mold and baked on fire. Pukis can be said to be actually a modification of waffles.
• Kue putu, rice flour with green pandan leaf coloring, cooked with palm sugar filling, steamed in bamboo pipes, and served with grated coconut.
• Kue putu mangkok, round-shaped, traditional steamed rice flour kue or sweet snack filled with palm sugar. This cake similar to kue putu.
• Kue putu mayang, idiyappam-like cake that made from starch or rice flour shaped like noodles, with a mixture of coconut milk, and served with kinca or liquid javanese sugar.
• Kue rangi, coconut waffle, made from sago flour mixed with shredded coconut and served with a splash of palm sugar sauce.
• Kue risoles, a mixture of minced meat, beans and carrots wrapped inside thin flour omelette, covered with bread crumbs and fried.
• Kue samosa, fried or baked dumpling kue with a savoury filling, such as spiced potatoes, onions or peas.
• Kue semar mendem, variants of lemper, instead wrapped with banana leaf, the glutinous rice filled with chicken, fish or meat floss is wrapped inside thin egg omelette.
• Kue serabi, traditional pancake that is made from rice flour with coconut milk or just plain shredded coconut as an emulsifier.
• Kue soes, a baked pastry filled with soft and moist cream made from the mixture of milk, sugar and flour.
• Kue spiku, similar ingredient to lapis legit but only have three layers of plain and chocolate flavour layered cake.
• Kue talam, literally means "tray cake", made of rice flour, coconut milk and sugar steamed in cake mold or cups.
• Kue timphan, steamed banana and glutinous rice cake wrapped in banana leaf from Aceh.
• Kue wajik, a diamond-shaped compressed sweet glutinous rice cake.
• Kue wingko, a traditional Javanese pancake-like snack made from coconut.

  Kue kering

• Kue akar kelapa
• Kue bangkit, sagoo cookie
• Kue bola keju
• Kue cistik
• Kue durian renyah
• Kue gapit, tapioca waffle
• Kue jahe
• Kue keju suiker
• Kue Kaasstengels, cheese cookie
• Kue kacang sabit
• Kue kering coklat
• Kue keciput
• Kue kelapa
• Kue kopi kelapa
• Kue kurma
• Kue kuping gajah
• Kue lanting
• Kue leker
• Kue lidah kucing
• Kue nastar
• Kue nastar cengkeh
• Kue nastar keju
• Kue nastar lemon
• Kue putri salju, cookies coated with white powdered sugar
• Kue semprong, cone shaped crispy flour and sugar thin layer
• Kue sagu
• Kue sagu keju
• Kue satu or kue koya
• Kue semprit
• Kue sus kering keju
• Kue tambang
• Kue telur gabus

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