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The meaning of «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 made from a variety of ingredients in various forms, some are steamed, fried or baked.[2] Kue 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.[3]

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 Chinese Peranakan origin, kue putu is derived from Indian puttu, while kue bugis, klepon, nagasari, getuk, lupis and wajik are native origin, on the other hand lapis legit, kue cubit, kastengel, risoles and pastel are European influenced. In Java, traditional kues are categorized under jajan pasar (lit: "market buys" or "market munchies").[4] The well-set and nicely decorated colourful assorted jajan pasar usually served as food gift, parcel or to accompany tumpeng (the main dish) during Javanese traditional ceremonies.

The term "kue" is derived from Hokkien: 粿 koé.[5] 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 kues are usually categorized according to its moisture. Roughly divided under two groups, kue basah (lit: "wet kue") and kue kering (lit: "dry kue"). In fact, the word kue in Indonesian language is used to refer to not only these kinds of traditional snack, but also all types of cake and some types of pastries. Most kue kering are technically pastries and many Western cakes can be considered as kue basah.[6]

Many of the traditional Indonesian kue, either sweet or savoury, are based on rice flour and coconut.[7] Traditionally, Indonesian sweets uses gula aren or palm sugar, yet powdered sugar or common sugar are also widely used. Rice flour and tapioca probably the most commonly used flour in Indonesian kue. However, due to foreign influences, wheat flour is commonly used. For creamy flavour and texture, traditional Indonesian cakes uses coconut milk, yet today dairy product such as milk, cream, butter, cheese and margarine are also commonly used. Popular flavouring agents and spices including coconut, peanut, green pandan, ginger, cinnamon, vanilla and chocolate.

Today, in urban Indonesian society, an assorted choices of kue are popular snack for brunch or afternoon break to accompany coffee or tea.[8] Various traditional kue are often being offered alongside western pastries and cakes in cafes, coffee shops, snack stalls to humble warung kopi.

Traditionally, kue are made prior of certain celebration or events such as lebaran or natal. Indonesian households or community traditionally communally made homemade cakes for celebration and festivities. For example, Keraton Yogyakarta traditionally held Ngapem ceremony, where royal household communally cook kue apem (Javanese version of appam) as a part of Tingalan Jumenengan Dalem ceremony.[9] Nevertheless, kue is also a lucrative business, and traditionally available in traditional pasar pagi markets as jajan pasar (market buys).

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