 Whole (left) and partial kue gapit; scale bar shows 1 cm / 1″ | |
| Type | Snack (Kue) |
|---|---|
| Place of origin | Indonesia |
| Region or state | Cirebon,West Java |
| Main ingredients |
|
Kue gapit is an Indonesiankue kering (dry snack) which originates fromCirebon,West Java. Generally made fromtapioca flour, its name comes from the cooking process, in which it is grilled betweeniron molds like awaffle. The snack comes in a variety of shapes and flavors. Though it is a popular souvenir among visitors to Cirebon, residents of the region rarely eat it.
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One recipe for Kue Gapit from the Indonesian magazineFemina calls forwheat,rice flour,chicken eggs,coconut water, salt, sugar, and cinnamon. The egg is first beaten, then the cinnamon and sugar is mixed in. Once it has been absorbed by the mixture, the flour and salt is added, and this concoction is mixed further. After adding the coconut water, a tablespoon of the mixture is added between iron molds and grilled until it has been cooked. This is repeated until the mixture is used up. The resulting Kue are then stored for later consumption.[1] Generally, however,tapioca is used rather than this mix of flours. The kue can be eaten on its own, or as a side dish.[2]
Numerous flavors are available, including chocolate, sesame seed, cheese, ginger, prawn, andbalado (spicy).[3] Additional flavorings are added during the mixing process.[4] The molds come in a variety of shapes and sizes, though those withwaffle-like square patterns are common; molds with space for more than one kue are available.[2][4]
The namegapit comes from the cooking process, in which the kue are cooked between iron molds; this is known asmengapit in Indonesian. Kue gapit can be differentiated fromsemprong and simping, which are prepared in a similar fashion, by its size. Whereas simping, which originates fromPurwakarta, is large and thin, gapit is smaller and thicker.[3][5]
The cakes are traditional in theCirebon area ofWest Java. Other snacks from the region include lantak, ladu, doplak, klitik, and intip gunung jati.[6] Kue gapit is frequently purchased as a souvenir (oleh-oleh), and production is a common source of income in the region.[3] In the lead up toLebaran, sales are known to double.[4] However, the local residents of Cirebon rarely eat the kue; theCirebon Post attributes this to a lack of knowledge of the food's heritage value and the ready availability of factory-produced snacks.[7]
