 | This articleneeds additional citations forverification. Please helpimprove this article byadding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Kue pinyaram" – news ·newspapers ·books ·scholar ·JSTOR(October 2020) (Learn how and when to remove this message) |
 Kue pinyaram being sold in traditional market | |
| Alternative names | Panyaram,penyaram |
|---|---|
| Type | Cake,kue |
| Course | Dessert,snack |
| Place of origin | Indonesia |
| Region or state | West Sumatra |
| Main ingredients | Rice flour,corn flour,coconut milk,cooking oil |
Pinyaram,panyaram, orpenyaram (Jawi:ڤيڽرام) is traditionalkue ofMinangkabau inWest Sumatra,Indonesia. This dish served during certain occasion, such as wedding parties, Ramadan and Eid al-Fitr. Today, pinyaram can be used as typical souvenir of Minangkabau.[1]
Pinyaram is made from mixture of white sugar or palm sugar, white rice flour or black rice, and coconut milk, the way to cooked is quite similar like cookingpancake.
Pinyaram is mainly divided into two variants, that arepinyaram putih (made from white rice) andpinyaram hitam (made from black rice). But today, pinyaram can be colorful.
In neighbouringBrunei andMalaysia, there is an identicalkuih calledpinjaram found in the part ofEast Malaysia and Brunei although its size is larger than the most pinyaram in Indonesia.[2]
 | ThisIndonesian cuisine-related article is astub. You can help Wikipedia byexpanding it. |
