 White-coloredkue satu | |
| Alternative names | Kue koya |
|---|---|
| Type | Kue kering (traditional cookie) |
| Course | Snack |
| Place of origin | Indonesia |
| Region or state | Java |
| Serving temperature | Room temperature |
| Main ingredients | Mung beans, powdered sugar, vanilla essence |
| Variations | kue koya kacang tanah (peanut) |
Kue satu (inWest Java andJakarta) orkue koya (inCentral andEast Java) is a popular traditionalkue kering (dry traditionalcookie) made of sweet white-coloredmung bean powder that crumbles when bitten. It is commonly found as a traditional cookie inIndonesia, especially inJava. In Indonesia, this cookie is often served during festive occasions, such asLebaran (Eid al Fitr),Natal (Christmas), andImlek (Chinese new year). It is believed that the cookies were derived fromChinese Peranakan traditional cookies or drykue.
Kue satu orkue koya are made with only four ingredients;mung beans, powderedsugar,vanilla extract, and water. The mung beans are dry-toasted until their skins start to crack, after which the skins are removed. The peeled mung beans are then mashed or ground manually with either amortar and pestle, or more modern kitchen devices, like afood processor orblender. Then, the powdered mung beans are mixed with powdered sugar, vanilla extract, and a small amount of water to form a dough. This dough is then placed into small cookie molds and baked in the oven at 150°C. Afterwards, the baked cookies are aired and sun-dried for several hours, before being stored in air-tight glasses or plastic cookie jars.[1]
The most commonkue koya variant uses mung beans, which give the powder a white color. Another variant is calledkue koya kacang tanah, which uses groundpeanuts instead of mung beans, thus creating a brown-coloredkue koya.
