Indonesian kue demonstrated local native delicacies, Chinese influences, as well as European cake and pastry influences. For example bakpia and kue ku are Chinese Peranakan origin, while klepon, nagasari, getuk, lupis and wajik are native origin, on the other hand lapis legit, kue cubit, and pastel are European influenced. In Java, traditional kues are categorized under jajan pasar (lit: "market buys" or "market munchies"). The well-setted and nicely decorated colourful assorted jajan pasar usually served as food gift, parcel or to accompany tumpeng (the main dish) during Javanese traditional ceremonies
The term "kue" was derived from Hokkian: kueh or kway; from Hokkien: 粿 koé. It is also spelled as kuih in Malaysian, and kueh in Singapore. Kue are more often steamed than baked, and are thus very different in texture, flavour and appearance from Western cakes or puff pastries. Many kue are sweet, but some are savoury.
Indonesian kue (including Dadar Gulung, Kue lapis (id) and Klepon) for sale in Indo Toko in Amsterdam, the Netherlands.
Traditional market in Yogyakarta selling various kinds of jajan pasar kue.
Indonesian fried snacks, from left to right: kue onde-onde, pastel, martabak mini, risoles. From all those kue only onde-onde are sweet, the rest are savoury.
Indonesian kues are usually categorized according to its water content. Roughly divided under two groups, kue basah (lit: "wet kue") and kue kering (lit: "dry kue").
Most of traditional Indonesian kues are kue basah (wet kue). Most are moist and soft in texture, steamed or fried instead of baked. Kue basah usually have rich coconut milk, sugar and rice flour content, and rather moist; as the result it can not last for more than a day or two, especially in hot and humid Indonesian tropical climate, in contrast to kue kering that might last longer. The examples of kue basah are:
Kue ape, thin wheat flour batter pancake with thicker part on the middle, colloquially called kue tetek (breast cake).
Kue apem, similar to Malay apam, made of cassava tapai, coconut water, coconut sugar, rice flour, coconut milk, all mixed as a dough mixture and steamed until fluffy and cooked. Served with grated coconut.
Kue bakpia, bean-filled Chinese pastry originally introduced by Fujianese immigrants. Today associated with Yogyakarta city.
Kue bika Ambon, yellow porous cake made from tapioca and sago flour, eggs, sugar and coconut milk. Bika Ambon generally sold in pandan flavour, although now available also other flavors like banana, durian, cheese, chocolate.
Kue bingka, cake made of 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 Philippines bibingka cake.
Kue bolen, baked pastry with crust layers similar to those of croissant, baked flour with butter or margarine layers, filled with cheese and banana. Other variants uses durian fillings. The cake demonstrate European pastry influences.
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 cara bikang
Kue cubit, Kue cubit uses flour, baking powder, sugar and milk as their primary ingredients. The liquid dough is poured inside a steel plate with several small round basins so that it will form round shape when cooked, and poured with meises (chocolate granules not unlike sprinkles) on top of it. The seller uses some kind of special hooked stick to take the cake off from the steel plate. This cake is called kue "cubit" (Indonesian: pinch) because of its small bite size, to eat it one have to pinch it.
Kue clorot, the sticky dough of glutinous rice flour sweetened with coconut sugar filled into the cone-shaped janur (young coconut leaf), and steamed until cooked.
Kue cucur, pancake made of fried rice flour batter and coconut sugar.
Kue dadar gulung, grated coconut with coconut sugar wrapped inside thin omelette made of rice flour. The dadar (omelette) usually colored green.
Kue getuk, made of cassava flour and coconut sugar, served with sweetened grated coconut
Kue klappertaart, coconut tart, specialty of Manado city, North Sulawesi.
Kue klepon, balls of glutinous rice flour filled with gula jawa (red coconut sugar), boiled or steamed. The balls are rolled upon grated coconut as the coconut granules stuck upon the balls. It is called "onde-onde" in Sumatra and Malay Peninsula
Kue kroket, Indonesian version of potato croquette, introduced during the Dutch colonial rule. The kroket is made of potato and minced chicken inside a crepe-like wrapper is one of the popular snack items in Indonesia. The kroket is made by taking a potato and chicken filling and wrapping it inside a crepe-like wrapper, breaded, and fried.
Kue ku, Chinese origin kue of sticky rice flour with sweet filling. The same as Chinese "Ang ku kueh" (Red Tortoise Cake).
Kue lapis (id), layered colorful cake made of glutinous rice flour, coconut and sugar
Kue lapis legit, also known as Kue lapis Batavia or spekkoek (layer cake) is a rich kue consisting of thin alternating layers made of butter, eggs and sugar, piled on top of each other. Each layer is laid down and then grilled separately, making the creation of a kueh lapis an extremely laborious and time-consuming process.
Kue lapis Surabaya, similar ingredient to lapis legit but only have three layers of plain and chocolate flavour layered cake.
Kue lemper, made of glutinous rice filled with chicken, fish or abon (meat floss). The meat filling is rolled inside the rice, in a fashion similar to an egg roll.
Kue lupis, compressed glutinous rice served with grated coconut and coconut sugar syrup.
Kue moci, the same recipe and derived from Chinese mochi, glutinous pounded rice flour filled with sweet peanut paste. Some variant covered with sesame seeds, other might be plain.
Kue nagasari or kue 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 pisang molen, fried banana wrapped in stripe of wheat flour dough. The term molen refer to "mill" in Dutch, suggested its Dutch influence.
Kue poffertjes, Dutch batter pancakes, demonstrate Dutch influences on Indonesian cuisine.
Kue putu ayu
Kue putu mayang
Kue risoles, a mixture of minced meat, beans and carrots wrapped inside thin flour omelette, covered with bread crumbs and fried.
Kue semar mendem, variants of lemper, instead wrapped with banana leaf, the glutinous rice filled with chicken, fish or meat floss is wrapped inside thin egg omelette.
Kue serabi, traditional pancake that is made from rice flour with coconut milk or just plain shredded coconut as an emulsifier.
Kue sus or soes, a baked pastry filled with soft and moist cream made from the mixture of milk, sugar and flour.
Kue wajik, a compressed sweet glutinous rice cake.
Kue wingko, a traditional Javanese pancake-like snack made from coconut.
In Indonesian language kue kering (dried kue) is identical to cookies, both traditional or western derived. Because it is dried, it last longer than kue basah. Kue kering often served during annual holidays and important festivities, popular to be offered for visiting guests during Lebaran and Natal. Examples of kue kering are:
Kue akar kelapa
Kue bola keju
Kue cistik (kue cheese stick)
Kue durian renyah
Kue keju suiker
Kue lidah kucing
Kue nastar cengkeh
Kue nastar keju
Kue nastar lemon
Kue kacang sabit
Kue keping coklat
Kue kering coklat
kue keciput (kue buah rotan)
Kue kopi kelapa
Kue kuping gajah
Kue putri salju
Kue semprong, cone shaped crispy flour and sugar thin layer, similar with crepes but crispier.