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 including cakes, cookies, fritters, pies, scones, and patisserie. Kue are made from a variety of ingredients in various forms; some are steamed, fried or baked. They are popular snacks in Indonesia, which has the largest variety of kue. Because of the countries' historical colonial ties, Koeé (kue) is also popular in the Netherlands.
Jajan pasar (market snacks) in Java, consisting of assorted kue | |
| Alternative names | Kueh (Hokkian), Kuih (Brunei, Malaysia, Singapore) |
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| Course | Snack |
| Place of origin | Indonesia |
| Region or state | Nationwide |
| Main ingredients | Various traditional snacks |
| Similar dishes | Kuih, Mont, Khanom, Bánh |
| This article is part of the series on |
| Indonesian cuisine Masakan Indonesia |
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Indonesia portal Food portal |
Indonesian kue demonstrate local native delicacies, Chinese and Indian influences, as well as European cake and pastry influences. For example, bakpia and kue ku are of Chinese Peranakan origin, kue putu is derived from Indian puttu, while kue bugis, klepon, nagasari, getuk, lupis and wajik are of native origin; on the other hand, lapis legit, kue cubit, kastengel, risoles and pastel are European influenced. In Java, traditional kue is categorized under jajan pasar (lit. 'market buys' or 'market munchies'). The colourfully decorated jajan pasar is usually given as a food gift, or served to accompany tumpeng (the main dish) during traditional Javanese ceremonies.