, kue lapis and klepon'') for sale in
Indo Toko in
Amsterdam, the
Netherlands Most of traditional Indonesian
kue are
kue basah (wet kue). In contrast,
kue kering can last longer. The examples of
kue basah are: •
Kue agar-agar, jelly-like pudding. •
Kue ape, thin wheat flour batter pancake with thicker center, colloquially called
kue tetek (breast cake). •
Kue carabikang, a sweet cake made of rice flour, shaped like flower-chapped and colorful. •
Cenil, rice flour-based small glutinous cake, sweetened with sugar, moulded and coloured. Served with fresh grated coconut. •
Kue cilok, ball-shaped dumpling made from
tapioca starch. •
Kue cincin, deep-fried dough pastry-based snack •
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 combro, fritter cake made from grated
cassava with round or oval shape. Combro can filled with
oncom and chili. •
Kue cubit, made primarily of flour, baking powder, sugar and milk. Liquid dough is poured inside a steel plate with several small round basins to form round shape. Topped with meises (chocolate granules not unlike
sprinkles). Sellers use special hooked sticks to removed the cooked cakes from the steel plate. This cake is called kue "cubit" (Indonesian: pinch) because of its small bite size. •
Kue jongkong semarang, a glutinous steamed cake of grated cassava mixed with salt and whiting water. It is filled with palm sugar inside and served with grated coconut on top. •
Kue jongkong surabaya, a layered two color (green and grey) cake made from natural food coloring those are
suji and
abu merang. •
Kue kamir, round-shaped cake similar to
apem, made from a flour, butter, and egg mixture, sometimes mixed with other ingredients such as banana or
tapai. •
Kue karipap, small pie consisting of curry with chicken and potatoes in a deep-fried or baked pastry shell. It can be also filled with meat mixed with vegetables (chopped carrot and beans),
rice vermicelli, and sometimes egg, then deep fried in vegetable oil. •
Kue keranjang, traditional cake made of
glutinous rice flour and consumed during
Chinese New Year. •
Kue keria, fried doughnuts made with a sweet potato batter and rolled in caster sugar. •
Kue klappertaart, coconut tart, specialty of
Manado, 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 to coat the balls. It is called "onde-onde" in Sumatra and Malay Peninsula. •
Kue kochi, dumpling cake made from
glutinous rice flour, and stuffed with coconut fillings and
palm sugar. •
Kue kompia, bread cake made with lard, onions, salt and flour. •
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 and is a popular snack item in Indonesia. •
Kue ku, Chinese-origin kue of sticky rice flour with sweet filling. The same as Chinese "ang ku kueh". •
Kue laddu, a sweet dough pastry made of flour, fat and sugar. •
Kue laklak, traditional small pancakes made of rice flour, suji leaf extract and baking powder with grated coconut and melted palm sugar. •
Kue lapis, 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. Each layer is laid down and grilled separately, making the creation of a kueh lapis an extremely laborious and time-consuming process. •
Kue leker, stuffed crepe. Semicircle in shape and crusty in texture, it is generally filled with a spatter of sweetened condensed chocolate milk or grated cheese. Its name was derived from the Dutch word
lekker which roughly means "delicious". •
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 lumpia, spring roll made of thin paper-like or crepe-like pastry skin called "lumpia wrapper" with savory or sweet fillings. It is often served as an appetizer or snack, and might be served deep fried or raw. •
Kue lupis, compressed glutinous rice served with grated coconut and coconut sugar syrup. •
Kue madumongso, snack made from a base of black sticky rice. •
Kue makmur, traditional cake made from butter,
ghee and flour. Served during special occasion of Eid al-Fitr and identified by its white colour and round shape. •
Kue mangkok Indonesian traditional cupcake, usually sweetened with palm sugar or
tapai (fermented cassava). •
Kue martabak, stuffed pancake or pan-fried bread. This appetizer is a spicy folded
omelette pancake with bits of vegetables, sometimes mixed with green onion and minced meat, made from pan fried crepes folded and cut to squares. •
Kue moci, the same recipe and derived from Japanese
mochi, glutinous pounded rice flour filled with sweet peanut paste. Some variants are covered with sesame seeds. •
Kue modak, a rice flour dumpling filled with sweet coconut and jaggery. •
Kue nagasari or
kue pisang, traditional steamed cake made from rice flour, coconut milk and sugar, filled with slices of banana. •
Kue nopia, palm sugar-filled pastry smaller size than
bakpia. •
Kue oliebol, dumpling cake of fried bread. •
Kue ombusombus, sticky rice cake with
palm sugar filling, rolled in coconut flakes. •
Kue onde-onde, the same as Chinese
jian dui. In
Sumatra, onde-onde refer to
klepon. •
Kue ongol-ongol, sweet cake made of
sago, salt, pandan leaf and
palm sugar. •
Kue pai ti, thin and crispy
pastry tart shell kue filled with a spicy, sweet mixture of thinly sliced vegetables and prawns. •
Kue panada, fried bread cake filled with spicy
tuna. •
Kue pancong, rice flour and coconut milk cake. •
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 pastel de nata,
egg tart pastry dusted with cinnamon, derived from
Portuguese cuisine. •
Kue pau, word for 'bun'; sometimes written as bak-pau, literally meaning 'meat-bun', which is a bun with meat fillings. •
Kue pinyaram, traditional cake made from white sugar or palm sugar, white rice flour or black rice, and coconut milk. •
Kue pisang cokelat, savoury snack made of slices of banana with melted chocolate or chocolate syrup, wrapped inside thin crepe-like pastry skin and being deep fried. •
Kue pisang goreng, battered and deep-fried banana or plantain. •
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-influenced batter pancakes. •
Kue popiah, spring roll with Chinese-origin and Fujian-style. This dish is almost equivalent to lumpia. •
Kue pukis, cake made from egg mixture, granulated sugar, flour, yeast and coconut milk. The mixture is then poured into a half-moon mould and baked on fires. Pukis can be considered a modification of waffles. •
Kue putu, rice flour with green pandan leaf coloring, cooked with palm sugar filling, steamed in bamboo pipes, and served with grated coconut. •
Kue putu mangkok, round-shaped, traditional steamed rice flour kue filled with palm sugar, similar to
kue putu. •
Kue putu mayang, idiyappam-like cake that made from starch or rice flour shaped like noodles, with a mixture of coconut milk, and served with kinca or liquid javanese sugar. •
Kue rangi, coconut waffle, made from sago flour mixed with shredded coconut and served with a splash of palm sugar sauce. •
Kue risoles, a mixture of minced meat, beans and carrots wrapped inside thin flour omelette, covered with bread crumbs and fried. •
Kue samosa, fried or baked dumpling with a savoury fillings, such as spiced potatoes, onions or peas. •
Kue semar mendem, variant of lemper, instead wrapped with banana leaf, while the glutinous rice is filled with chicken, fish or meat floss, wrapped inside thin egg omelette. •
Kue serabi, pancake that is made from rice flour with coconut milk or shredded coconut as an emulsifier. •
Kue soes, a baked pastry filled with soft and moist cream. •
Kue spiku, made with similar ingredients to lapis legit but with only three layers of plain and chocolate flavour layered cake. •
Kue talam (), made of rice flour, coconut milk and sugar steamed in cake mould or cups. •
Kue timphan, steamed banana and glutinous rice cake wrapped in banana leaves, from Aceh. •
Kue wajik, a diamond-shaped compressed sweet glutinous rice cake. •
Kue wingko, a traditional Javanese pancake-like snack made from coconut. == Kue kering ==