INDONESIAN DESSERT AND FINGER FOOD
INDONESIAN DESSERT AND FINGER FOOD
Barongko is a typical Bugis-Makassar food made from smoothed bananas, eggs, coconut milk, sugar, and salt. Then wrapped in banana leaves then steamed. If it is cooked, put in the refrigerator. In the past, Barongko was served as a dessert for the Bugis kings. It is also often presented during traditional events such as circumcision, marriage, thanksgiving and so forth. Until now, Barongko is still usually served during traditional parties. To make this Barongko must be done by an experienced person. With the aim to maintain the quality of taste and delights typical of Barongko. That's why Barongko is not easy to find on the market.
2. PANADA
Panada is one of Manado's most popular cakes other than klappertaart. Some say this cake is a culinary influence of the Netherlands, some say this cake is a Portuguese culinary influence because of its pastel-like shape. However, it is believed this cake is a Spanish culinary influence because it is very similar to Empanada cake. This pastry cake is filled with tuna marinated panchip fish. Spice panpis is skipjack cooked with red onion, orange leaves, basil, red chilli, spring onion, while the fish is small. Panada production consists of ingredients and content, then fried in warm oil. The panada cake is not from the culinary of the Netherlands, but from the Spanish / Portuguese who came to Minahasa centuries ago. In their language, panada is called empanada, which is stuffing food (fish etc.) wrapped in bread. The recipe for making Panada was originally owned by the Mandey Family who were the original Minahasa descendants of the time.
3. PUKIS
Pukis is a typical Indonesian cake. This cake is made from egg dough, granulated sugar, wheat flour, yeast and coconut milk. The dough is then poured into a half-month mold and roasted over a fire (not an oven). Pukis can be said is actually a modification of waffle pie. Variations vary, given a sprinkling of chocolate grains, cheese, pineapple jam, sukade (candied fruit, usually from papaya and small and colorful small pieces) or nuts. Pie cake has a distinctive shape and color. The top is yellow and the bottom is brownish. Pukis is easy to find in cake shops and street vendors in Indonesia. And because it is easy to find this cake is rarely served at parties.
4. KUE PUTU
Kue putu (from Javanese, puthu is Indonesian food type of cake containing Java sugar and grated coconut, coarse grain rice powder) This cake is steamed by being placed in a slightly compacted bamboo tube and sold at sunset until late at night. The typical steam sound that comes out of this suitan tool is also a promotional tool for traders selling.Currently the color of the cake is white and green.Number of today's traders replace bamboo with PVC pipes for practical reasons, even in terms of health the use of PVC is harmful. Putu Bugis (South Sulawesi) version uses glutinous black sticky rice Putu is eaten with a sprinkling of grated coconut and sauce Putu Bugis is sold only in the morning as a substitute for a practical breakfast.
Kue putu itself has penetrated into other countries, such as Singapore and Malaysia, although the name and form for this cake is slightly different, but it feels itself the same with traditional Indonesian cake putu itself.
5. SERABI
Serabi (S sorabi, surabi, Jw srabi) is a traditional market snack originating from Indonesia. There are two types of pancake, which is a sweet pancake that uses a kinca (melted sugar) and a salty pancake with or without sprinkling oncom that has been seasoned on it. In Bandung, pancakes are usually sold in the morning and cooked using a stove to produce a distinctive flavor. Sometimes the whipped chicken eggs are added to the pancake batter that is being cooked. Along with the development of the times, many continue to innovate by adding various toppings such as sausage, cheese, or mayonnaise to break down the assumption that the pancake is a lowly-impressed meal. Places that serve pancakes with a variety of flavors spread in big cities like Jakarta, Bandung, and Bogor.
6. BIKA AMBON
Bika ambon is a kind of snacks from Indonesia. Made from ingredients such as eggs, sugar, and coconut milk, ambon bikes are generally sold with pandanus flavor, although now also available other flavors such as durian, cheese, and chocolate. Bika ambon usually can survive in the best condition for about four days because after that the cake began to harden.
According to M Muhar Omtatok, a culturalist and historian, bika ambon cake is inspired by a typical Malay cake, Bika or Bingka. Further modified with the development material in the form of nira / tuak enau to hollow and different from the cake Bika or Bingka typical Malay. Next M Muhar Omtatok mentioned that this cake is called bika ambon because it was first sold and popular at the intersection of Jl Ambon-Sei Kera Medan.
Bika ambon known as souvenirs typical of Medan City, North Sumatra. In Medan, Jalan Mojopahit in Medan Petisah area there are at least 30 stores selling this cake. Every shop in this location can sell more than 1,000 packs of bica ambon per day if the holiday. It is estimated that the name of bika ambon emerged from the customs of the people who had just known the bika produced on Jalan Ambon, Medan. The mention of ambon bika eventually became a tradition along with the development of this food industry.
7. KUE DADAR GULUNG
Dadar gulung cake is a typical Indonesian and Malaysian snacks that can be classified as pancakes filled with grated coconut mixed with liquid java sugar. This content is called unti. The skin rolls are green because they are dyeed with suji leaves.
8. KECIPUT
Keciput are a kind of small onde-onde food derived from Jepara, Central Java, and surrounding areas. Keciput become a typical souvenir from Jepara. This cake resembles chicken manure, with rounded shape elongated with a bandage of sesame seeds throughout the sphere. What distinguishes from the usual onde-shaped is smaller and there is no filler like onde-onde. Another one that distinguishes it with onde-onde is when bitten this keciput are not as soft as onde-onde. Taste sweet and savory taste with sesame seeds. keciput production process using eggs, margarine, wheat flour, and flavor batter. The material is mixed and stirred until evenly distributed. After expanding and the dough hardens, just form the size of the keciput according to taste. After forming the small size or the size of the dice box. Not to forget the dough cuts sieved with sesame sieves. This way to make it easier, to sprinkle sesame evenly to the entire surface of the cake.
9. KUE LAPIS
Kue lapis is a typical Indonesian food. This cake usually consists of two layers of color, this is the name of this cake. This cake is made from rice flour, kanji starch, coconut milk, sugar, salt and dye. This cake is steamed each layer before then a layer on it is added. This cake is found in many areas in Indonesia. The dye used for the ply cake may consist of artificial food colorings or natural dyes. Commonly used dyes are pandan (green) and rose syrup (red).
10. ONDE - ONDE
Onde-onde is a kind of popular snack cake market in Indonesia. This cake is very famous in the area of Mojokerto called as onde-onde city since the time of Majapahit. Onde-onde can be found in traditional markets or sold in street vendors. Onde-onde is also popular especially in Chinatown area both in Indonesia and abroad.
Onde-onde made from wheat flour or glutinous starch or boiled and the surface is sprinkled / coated with sesame seeds. There are various variations, the best known is onde-onde made of glutinous flour and inside it is filled with green bean paste. Other variations are made only from wheat flour and colored on the surface such as white, red, or green, known as wheat onde, which is a typical onde-onde of the city of Mojokerto.
The onde-onde history can be traced back to China during the Tang Dynasty, where it became the official pastry of Changan County (now Xian) called ludeui (碌 堆). This food is then brought by migrants there to the south of China, then expanded to areas of eastern and southeastern Asia.Di Indonesia onde-onde round, brown and sesame-coated. Inside is a green bean or black sticky rice. While in Padang onde-onde presented in a round, green, chewy, sprinkled with coconut, and in it there is brown sugar.
source:
https://id.wikipedia.org/wiki/Lopis
https://id.wikipedia.org/wiki/Serabi
https://id.wikipedia.org/wiki/Kue_putu
https://id.wikipedia.org/wiki/Pukis
https://id.wikipedia.org/wiki/Onde-onde
https://id.wikipedia.org/wiki/Keciput
https://id.wikipedia.org/wiki/Dadar_gulung
https://id.wikipedia.org/wiki/Bika_ambon
Komentar
Posting Komentar