Kue

From Wikipedia, the free encyclopedia - View original article

Kue
Jajan Pasar in Jakarta.JPG
Jajan pasar (market munchies) in Java, consist of assorted kue.
Alternative namesKuih (Malaysia), Kueh (Hokkian)
CourseSnack
Place of originIndonesia
Main ingredientsVarious traditional snacks
Cookbook:Kue  Kue
 
Jump to: navigation, search
For the ancient Neareast polity, see Quwê.
Kue
Jajan Pasar in Jakarta.JPG
Jajan pasar (market munchies) in Java, consist of assorted kue.
Alternative namesKuih (Malaysia), Kueh (Hokkian)
CourseSnack
Place of originIndonesia
Main ingredientsVarious traditional snacks
Cookbook:Kue  Kue

Kue is an Indonesian bite-sized snack or dessert food. Kue is a fairly broad term in Indonesian to describe a wide variety of snacks; cakes, cookies, fritters, pies, scones, and patisserie.[1] Kue are popular snacks in Indonesia, which has the largest variety of kue. Because of their historical colonial ties, kue is also popular in the Netherlands.

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

Etymology[edit]

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").

Kue basah[edit]

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 kering[edit]

Assorted kue kering popular during Lebaran and Natal holidays, from top, left to right: putri salju, nastar, kue kacang sabit, kaastangel (cheese cookie), keping coklat (choco-chip)

In Indonesian language kue kering (dried kue) is identical to cookies, both traditional or western derived. Some variant, especially kaastangel clearly demonstrate Dutch origin (kaas in Dutch word for cheese). 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:

Gallery[edit]

See also[edit]

References[edit]

  1. ^ "Kue". Kamus.net. Retrieved 22 October 2012.