 Kue bugis, the green color is acquired from pandan | |
| Course | Dessert |
|---|---|
| Place of origin | Indonesia |
| Region or state | Makassar,South SulawesiJawa |
| Serving temperature | Room temperature |
| Main ingredients | Rice flour, palm sugar, grated coconut |
Kue bugis isIndonesiankue or traditional snack of soft glutinous rice flour cake, filled with sweet grated coconut. The name is suggested to be related toBugis ethnic group ofSouth Sulawesi as their traditional delicacy, and it is originated fromMakassar.[1] InJava the almost identical kue is calledkue mendut or Koci Koci.[2] Kue bugis, together withkue lapis andnagasari are among popularkue or Indonesian traditional sweet snacks, commonly found in Indonesian traditional marketplace asjajan pasar (market munchies).
The cake is made ofketan (glutinous rice) flour as the skin, filled with gratedcoconut flesh sweetened with palm sugar. The skin is made of flattened dough made from the mixture of glutinous rice flour, wheat flour, mashed potatoes,santan (coconut milk), sugar and salt, and colored withsuji or green coloredpandan. The sweet filling is made of grated coconut,palm sugar, salt, and pandan leaf for aroma. Traditional kue bugis is wrapped inbanana leaf, usually young banana leaf which is thin and green-yellowish in color, the contemporary version however might uses plastic wrapper.
There are several version of kue bugis, the traditional common one is green colored kue bugis acquired fromsuji or pandan leaf. Another version include black kue bugis which usesketan hitam or black glutinous rice flour.[3] Another variant is calledkue bugis mandi which is green ball covered in whitish layer made of white glutinous rice with coconut milk.
