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Kue rangi or also called sagu rangi is an Indonesian coconut kue or traditional snack made of a coconut and starch -based batter and cooked in a special molded pan. It is one of the traditional Betawi snack of Jakarta. [1] Kue rangi often described as Indonesian coconut waffle. The mold pan is similar to muffin tin but has rectangular basins ...
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Bolu kukus is considered a type of kue bolu, which encompasses a variety of sponge cakes, cupcakes and tarts. The term bolu derives from the Portuguese bolo to generally describe a cake. The texture is thus soft and fluffy just like a tart or chiffon cake. Bolu kukus is a steamed tart instead of a commonly baked cupcake.
Cookbook: Kue lapis. Media: Kue lapis. Kue lapis is an Indonesian kue, or a traditional snack of steamed colourful layered soft rice flour pudding. [4] In Indonesian, lapis means "layers". This steamed layered sticky rice cake or pudding is quite popular in Indonesia, [5] Suriname (where it is simply known as lapis) and can also be found in the ...
Egg yolks, butter, sugar, cinnamon, clove, mace and anise. Cookbook: Spekkoek. Media: Spekkoek. Spekkoek ( kue lapis legit or spekuk in Indonesian) is a type of Indonesian layer cake. It was developed during colonial times in the Dutch East Indies. The firm-textured cake is an Indo (Dutch-Indonesian) version of the European multi-layered spit cake.
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Kue talam is an Indonesian kue or traditional steamed snack made of a rice flour, coconut milk and other ingredients in a mold pan called talam which means "tray" in Indonesian. [ 1] The cake mold used to create kue talam are either larger rectangular aluminium tray or smaller singular cups made from ceramics, aluminium, melamine or plastic.