Kue are bite-sizedsnacks ordesserts originally from what is nowIndonesia but have since spread throughoutSoutheast Asia.Kue is a fairly broad term inIndonesian to describe a wide variety of snacks includingcakes,cookies, fritters,pies, scones, andpatisserie.[1]Kue are made from a variety of ingredients in various forms; some aresteamed,fried orbaked.[2] They are popular snacks in Indonesia, which has the largest variety ofkue. Because of the countries' historicalcolonial ties,Koeé (kue) is also popular in theNetherlands.[3]
The term "kue" is derived fromHokkien: 粿koé.[4] It is aChinese loanword in Indonesian. It is also spelled askuih inMalaysian, andkueh inSingapore.Kue are more oftensteamed than baked, and are thus very different in texture, flavour and appearance from Western cakes or puff pastries. Manykue are sweet, but some are savoury.
Indonesiankue are usually categorized according to their moisture, roughly divided under two groups,kue basah (lit.'wetkue') andkue kering (lit.'drykue').[5][6] However, the wordkue in Indonesian language is used to refer to not only these kinds of traditional snacks, but also to all types of cake and some types of pastries. Mostkue kering are technically pastries and many Western cakes can be considered askue basah.[7]
Balinesewajik, sweet glutinous rice snack, mentioned in a manuscript fromMajapahit era
The earliest record about ancient form of kue as sweet snack is found in the 9th century Old JavaneseKakawin Ramayana ofMataram kingdom era, mentioning aboutmodakanda sagula which meanssugared delicacies.[8] Sweet snack as treats are already consumed in ancient Java. Indeed, the basic ingredients of traditional Javanese kue are usually containingglutinous rice,coconut milk andpalm sugar (gula jawa); all are common commodities of the agricultural kingdom in Java. The combination of these three basic ingredients are of Javanese cultural heritage and was clearly known prior to external influences.[9]
According to Heri Priyatmoko, a historian ofSanata Dharma University in Yogyakarta, Javanesekue apem has existed since the time of the ancientMataram kingdom circa 8th century CE, which has continued to be preserved during theMataram Sultanate era until today.Kue apem is present in a number of Javanese royal rituals as offerings, such as during thejumenengan commemoration or the king's ascension to the throne before the Ramadhan fast.[10] The etymology of Javanesekue apem is related to Indianappam, which possibly simultaneously occurred during the adoption of Indian Hindu-Buddhist influences into Javanese culture around the 7th or 8th century CE.
The earliest record mentioningwajik, a traditional Javanese kue of sweetened glutinous rice, is in the manuscript ofNawaruji orSang Hyang Tattawajnana written by Mpu Siswamurti, originated from the lateMajapahit era around the 16th century.[11]
The next wave of foreign influences upon Indonesian traditional sweet delicacy came from China, along with the adoption of theloanwordkue, which wasHokkien in origin, into Indonesian local languages.[9] Certain kue can trace its origin from Chinese influence, e.g.kue ku,kue mochi,bakpau andbakpia.[13] This Chinese influence took place along with the migration ofChinese settlers since Majapahit era circa 15th century, and accelerated duringVOC andDutch East Indies colonial era around the 17th century.
Indonesian fried snacks, from left to right:kueonde-onde,pastel,martabak mini,risoles. From thosekue shown only onde-onde are sweet, the rest are savoury.
The Javanese bookSerat Centhini published in 1814 mentioned several kue snacks available in Java. Among others arerangin,putu mayang,gemblong,clorot,apem,cucur,putu,cara bikang,kue sagon,kue satu,lepet,legondo,jadah,wajik,serabi,kue mendut,kue ledre,kue gubi,kue krasikan, andkue koci.[14]
Furthermore, European influences enriched Indonesian kue diversity. Especially in cakes and pastries type, such askue bolu which is Portuguese-influenced cake, andkaasstengels which is Dutch-influenced cheese cookies.[15] According to culinary historian Fadly Rahman, the tradition of servingkue kering (pastries) during special occasion emerged during the Dutch colonial period. The interaction between the Dutch colonials and natives in the 19th century has led to the absorption of European culinary culture into local Indies culture. Thus, European pastries has made its way into local celebration festivities includingNatal (Christmas) andLebaran (Eid al-Fitr).[6]
Many of the traditional Indonesiankue, either sweet or savoury, are based onrice flour andcoconut.[16] Traditionally, Indonesian sweets usesgula aren orpalm sugar, yetpowdered sugar orcommon sugar is also widely used. Rice flour andtapioca are probably the most commonly used flours in Indonesiankue. However, due to foreign influences,wheatflour is also frequently used. For creamy flavour and texture, traditional Indonesian cakes uses coconut milk, yet today, the use of dairy products such as milk, cream,butter,cheese andmargarine is also widespread. Popular flavouring agents and spices includes coconut, peanut, greenpandan,ginger,cinnamon,vanilla andchocolate.
Traditional market inYogyakarta selling various kinds ofjajan pasar kue.
Today, inurban Indonesian society,kue are popular snacks forbrunch or afternoon break, often to accompany coffee or tea.[17] Variouskue are often offered alongside Western pastries and cakes in cafes, coffee shops, snack stalls andwarung kopi.
Traditionally, kue are made prior to certain celebration or events such aslebaran ornatal, often homemade in Indonesian households and communities. For example,Keraton Yogyakarta traditionally heldNgapem ceremony, where royal households communally cookkue apem (Javanese version ofappam) as a part of theTingalan Jumenengan Dalem ceremony.[18] Additionally,kue is a lucrative business, commonly available inpasar pagi markets asjajan pasar (market buys).
In Indonesia,kue is one of the most popularstreet food choices. Street vendors in wheeled carts frequent residential areas or station on busy sidewalks near marketplaces or schools. Certainkue, such askue rangi,getuk andkue putu are known to be found in residential areas, whilekue ape,kue pancong,kue pukis andkue cubit tend to be sold near marketplaces or schools.
There is also a certain marketplace that bring together the sellers of various types of kue, such asPasar Kue Subuh Senen (dawn kue market) inSenen, Central Jakarta. This market can easily be spotted with its rows of merchants selling cakes, bread and pastries next to Senen bus station.[19] Certain shops are focusing their business on selling kue, such as Sari Sari inSarinah, a toko that sells kue and jajan pasar.[20]
In the Netherlands, various assorted selections ofkoeé are available inIndotoko andeetcafe snack shops.
Most of traditional Indonesiankue arekue basah (wet kue).[12] Most are moist and soft in texture, and are steamed or fried instead of baked.Kue basah is usually made with rich coconut milk, along with sugar and rice flour; as a result it can not keep for more than a day or two,[7] especially in the hot and humid Indonesian tropical climate.[21] In contrast,kue kering can last longer.[22] The examples ofkue basah are:
Kue ape, thin wheat flour batter pancake with thicker center, colloquially calledkue tetek (breast cake).[23][17]
Kue apem, similar to Malay apam which ultimately derived from Indianappam. It is made of cassavatapai, coconut water, coconut sugar, rice flour, coconut milk, all mixed as a dough 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 orbeef floss.
Kue asida,dodol-like cake made from a cooked wheat flour dough, sometimes with added butter orhoney. It is popular duringRamadan.
Kue bagea, round-shaped and creamy-coloured cake made ofsago. This cake has a hard consistency that can be softened in tea or water, to make it easier to chew.
Kue bahulu, tiny crustysponge cakes which are made in distinctive shapes like buttons or goldfish, being baked in moulded pans. Bahulu is usually baked and served for festive occasions.
Kue barongko,banana cake made of mashed bananas, eggs, coconut milk, sugar and salt. Then wrapped in banana leaves and 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 is generally sold in pandan flavour, although it has become available in other flavors like banana, durian, cheese, and chocolate.
Kue bingka, cake made from 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 Philippinesbibingka cake.
Kue bolen, baked pastry with crust layers similar to those ofcroissants, made from flour with butter or margarine layers, filled with cheese and banana. Other variants use durian fillings. The cake demonstrates European pastry influences.
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 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 shaped like the moon, white and thinner than regularmooncake. Fillings may include pork, chocolate, cheese, milk, durian, jackfruit and many other exotic fruits made into a paste.
Kue clorot, the sticky dough of glutinous rice flour sweetened with coconut sugar filled into the cone-shapedjanur (young coconut leaf), and steamed until cooked.
Kue combro, fritter cake made from gratedcassava with round or oval shape. Combro can filled withoncom and chili.
Kue cubit, made primarily of flour, baking powder, sugar and milk. Liquid dough is poured inside a steel plate with several small round basins to form round shape. Topped with meises (chocolate granules not unlikesprinkles). Sellers use special hooked sticks to removed the cooked cakes from the steel plate. This cake is called kue "cubit" (Indonesian: pinch) because of its small bite size.[17]
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. Thedadar (crepe) is usually coloured green.
Kue dangke, traditional cheese made from buffalo or cow milk.
Kue dodol, rice flour-based small glutinous sweets, sweetened with coconut sugar, moulded and coloured. Bakers often add fruit scents and tastes such asdurian.
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 ofcassava flour and coconut sugar, served with sweetened grated coconut.
Kue jalangkote, fried pastry with anempanada shape and stuffed with vegetables, potatoes and eggs. Often served with spicy, sweet and sour sauce for dipping.
Kue jemput-jemput,fritter snack made from flour and then fried. It is usually round in shape and tends to vary in size.
Kue jongkong bangka, a three layers pandan rice pudding in a cup.[25]
Kue jongkong semarang, a glutinous steamed cake of grated cassava mixed with salt and whiting water. It is filled with palm sugar inside and served with grated coconut on top.[26]
Kue jongkong surabaya, a layered two color (green and grey) cake made from natural food coloring those aresuji andabu merang.[27]
Kue kamir, round-shaped cake similar toapem, made from a flour, butter, and egg mixture, sometimes mixed with other ingredients such as banana ortapai.
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 (chopped carrot and beans),rice vermicelli, and sometimes egg, then deep fried in vegetable oil.
Kue klepon, balls of glutinous rice flour filled withgula jawa (red coconut sugar), boiled or steamed. The balls are rolled upon grated coconut to coat the balls. It is called "onde-onde" in Sumatra and Malay Peninsula.
Kue kompia, bread cake made with lard, onions, salt and flour.
Kue kroket, Indonesian version of potatocroquette, introduced during the Dutch colonial rule. The kroket is made of potato and minced chicken inside a crepe-like wrapper and is a popular snack item in Indonesia.
Kue ku, Chinese-origin kue of sticky rice flour with sweet filling. The same as Chinese "ang ku kueh".
Kue laddu, a sweet dough pastry made of flour, fat and sugar.
Kue laklak, traditional small pancakes 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 lapisBatavia orspekkoek (layer cake) is a rich kue consisting of thin alternating layers made of butter, eggs and sugar. Each layer is laid down and 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 wordlekker which roughly means "delicious".[17]
Kue lemper, made of glutinous rice filled with chicken, fish orabon (meat floss). 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" with savory or sweet fillings. It is often served as an appetizer or snack, and might be served deep fried or raw.
Kue lupis, compressed glutinous rice served with grated coconut and coconut sugar syrup.
Kue madumongso, snack made from a base of black sticky rice.
Kue makmur, traditional cake made from butter,ghee and flour. Served during special occasion of Eid al-Fitr and identified by its white colour and round shape.
Kue mangkok Indonesian traditional cupcake, usually sweetened with palm sugar ortapai (fermented cassava).
Kue martabak, stuffed pancake or pan-fried bread. This appetizer is a spicy foldedomelette pancake with bits of vegetables, sometimes mixed with green onion and minced meat, made from pan fried crepes folded and cut to squares.
Kue moci, the same recipe and derived from Japanesemochi, glutinous pounded rice flour filled with sweet peanut paste. Some variants are covered with sesame seeds.
Kue modak, a rice flour dumpling filled with sweet coconut and jaggery.
Kue nagasari orkue pisang, traditional steamed cake made from rice flour, coconut milk and sugar, filled with slices of banana.
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 (usually chicken) mixed with vegetables (chopped carrot and beans), 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 (curry puff) but curry paste/powder is absent.
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 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 popiah, spring roll with Chinese-origin and Fujian-style. This dish is almost equivalent to lumpia.
Kue pukis, cake made from egg mixture, granulated sugar, flour, yeast and coconut milk. The mixture is then poured into a half-moon mould and baked on fires. Pukis can be considered 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 filled with palm sugar, similar tokue 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.[17]
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 with a savoury fillings, such as spiced potatoes, onions or peas.
Kue semar mendem, variant of lemper, instead wrapped with banana leaf, while the glutinous rice is filled with chicken, fish or meat floss, wrapped inside thin egg omelette.
Kue serabi, pancake that is made from rice flour with coconut milk or shredded coconut as an emulsifier.
Kue soes, a baked pastry filled with soft and moist cream.
Kue spiku, made with similar ingredients to lapis legit but with only three layers of plain and chocolate flavour layered cake.
In Indonesian languagekue kering (dried kue) is identical to Western cookies.[28] Almost allkue kering are baked or fried with minimal or no water content, and thus they have longershelf life compared tokue basah, which easily spoil.[7] Some variants, especiallykaasstengels, plainly demonstrate Dutch origin (kaas is Dutch word for cheese).Kue kering is often served during annual holidays and important festivities, popularly offered to visiting guests duringLebaran andNatal. Examples ofkue kering are:
^Sunjata, Wahjudi Pantja; Sumarno; Mumfangati, Titi (October 2014).Kuliner Jawa dalam Serat Centhini(PDF) (in Indonesian) (1st ed.). Yogyakarta: Balai Pelestarian Nilai Budaya Yogyakarta.
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