Food family · 9 dishes · 2 regions
The kue
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8 dishes from Indonesia
adrem
A traditional Indonesian snack from Bantul made with fried rice flour and brown sugar, also known as Tholpit and sold in traditional markets around the Sanden area.
KueExplore →Bolu kukus
An Indonesian steamed sponge cupcake made with wheat flour, sugar, eggs, milk, and soda, often flavored with vanilla, chocolate, pandan, or strawberry essence.
KueExplore →Kue talam
A Southeast Asian steamed snack made from rice flour, coconut milk, and other ingredients in a mold pan called a talam, meaning “tray,” or in individual cups.
KueExplore →bingka
A soft, sweet Indonesian cake tied to South Kalimantan’s Banjar kue and also found in Malay cuisine. It belongs to a 41-cake tradition for occasions such as weddings and is common during Ramadan for iftar.
KueExplore →uih sepit
An Indonesian Chinese wafer snack made by clasping egg batter in a heated iron mold over a charcoal stove, commonly found in Indonesia, Malaysia, Singapore, and Brunei.
KueExplore →Meuseukat
An Acehnese dodol-like cake made with flour, sugar, butter, and pineapple and lemon juice, giving it a yellow hue. Served at weddings, Eid al-Fitr, and Eid al-Adha.
KueExplore →otak-otak
A Southeast Asian fish cake of ground fish mixed with spices, wrapped in leaf parcels, and steamed or grilled in the wrapping. It can be eaten as a snack or with steamed rice.
KueExplore →rengginang
Indonesian thick rice crackers made from cooked glutinous rice seasoned with spices, shaped flat and rounded, sun-dried, then deep-fried in ample oil until crispy.
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1 dish from Singapore
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