Kue

Kueare bite-sizedsnacksordessertsoriginally from what is nowIndonesiabut have since spread throughoutSoutheast Asia.Kueis a fairly broad term inIndonesianto describe a wide variety of snacks includingcakes,cookies, fritters,pies, scones, andpatisserie.Kueare made from a variety of ingredients in various forms; some aresteamed,friedorbaked.They are popular snacks in Indonesia, which has the largest variety ofkue. Because of the countries' historicalcolonial ties,Koeé(kue) is also popular in theNetherlands.
Indonesiankuedemonstrate local native delicacies, Chinese and Indian influences, as well as European cake and pastry influences. For example,wajik,kue bugis,klepon,nagasari,getuk, andlupisare of native origin; whilebakpiaandkue kuare of ChinesePeranakanorigin,kue putuis derived from Indianputtu; on the other hand,lapis legit,kue cubit,kastengel,risolesandpastelare European influenced.
The term "kue" is derived fromHokkien: 粿koé.It is aChinese loanword in Indonesian. It is also spelled askuihinMalaysian, andkuehinSingapore.Kueare more oftensteamedthan baked, and are thus very different in texture, flavour and appearance from Western cakes or puff pastries. Manykueare sweet, but some are savoury.
Indonesiankueare usually categorized according to their moisture, roughly divided under two groups,kue basah(lit.'wetkue') andkue kering(lit.'drykue').However, the wordkuein Indonesian language is used to refer to not only these kinds of traditional snacks, but also to all types of cake and some types of pastries. Mostkue keringare technically pastries and many Western cakes can be considered askue basah.
The earliest record about ancient form of kue as sweet snack is found in the 9th century Old JavaneseKakawin RamayanaofMataram Kingdomera, mentioning aboutmodakanda sagulawhich meanssugareddelicacies.Sweet snack as treats are already consumed in ancient Java. Indeed, the basic ingredients of traditional Javanese kue are usually containingglutinous rice,coconut milkandpalm sugar(gula jawa); all are common commodities of the agricultural kingdom in Java. The combination of these three basic ingredients are of Javanese cultural heritage and was clearly known prior to external influences.
According to Heri Priyatmoko, a historian ofSanata Dharma Universityin Yogyakarta, Javanesekue apemhas existed since the time of the ancientMataram Kingdomcirca 8th century CE, which has continued to be preserved during theMataram Sultanateera until today.Kue apemis present in a number of Javanese royal rituals as offerings, such as during thejumenengancommemoration or the king's ascension to the throne before the Ramadhan fast.The etymology of Javanesekue apemis related to Indianappam, which possibly simultaneously occurred during the adoption of Indian Hindu-Buddhist influences into Javanese culture around the 7th or 8th century CE.
The earliest record mentioningwajik, a traditional Javanese kue of sweetened glutinous rice, is in the manuscript ofNawarujiorSang Hyang Tattawajnanawritten by Mpu Siswamurti, originated from the lateMajapahitera around the 16th century.
InJava, traditional kue is categorized underjajan pasar(lit.'market buys'or'market munchies').The colourfully decoratedjajan pasaris usually given as a food gift, or served to accompanytumpeng(the main dish) during traditional Javanese ceremonies.
The next wave of foreign influences upon Indonesian traditional sweet delicacy came from China, along with the adoption of theloanwordkue, which wasHokkienin origin, into Indonesian local languages.Certain kue can trace its origin from Chinese influence, e.g.kue ku,kue mochi,bakpauandbakpia.This Chinese influence took place along with the migration ofChinese settlerssince Majapahit era circa 15th century, and accelerated duringVOCandDutch East Indiescolonial era around the 17th century.
The Javanese bookSerat Centhinipublished in 1814 mentioned several kue snacks available in Java. Among others arerangin,putu mayang,gemblong,clorot,apem,cucur,putu,cara bikang,kue sagon,kue satu,lepet,legondo,jadah,wajik,serabi,kue mendut,kue ledre,kue gubi,kue krasikan, andkue koci.
Furthermore, European influences enriched Indonesian kue diversity. Especially in cakes and pastries type, such askue boluwhich is Portuguese-influenced cake, andkaasstengelswhich is Dutch-influenced cheese cookies.According to culinary historian Fadly Rahman, the tradition of servingkue kering(pastries) during special occasion emerged during the Dutch colonial period. The interaction between the Dutch colonials and natives in the 19th century has led to the absorption of European culinary culture into local Indies culture. Thus, European pastries has made its way into local celebration festivities includingNatal(Christmas) andLebaran(Eid al-Fitr).
Many of the traditional Indonesiankue, either sweet or savoury, are based onrice flourandcoconut.Traditionally, Indonesian sweets usesgula arenorpalm sugar, yetpowdered sugarorcommon sugaris also widely used. Rice flour andtapiocaare probably the most commonly used flours in Indonesiankue. However, due to foreign influences,wheatflouris also frequently used. For creamy flavour and texture, traditional Indonesian cakes uses coconut milk, yet today, the use of dairy products such as milk, cream,butter,cheeseandmargarineis already widespread. Popular flavouring agents and spices includes coconut, peanut, greenpandan,ginger,cinnamon,vanillaandchocolate.
Today, inurbanIndonesian society,kueare popular snacks forbrunchor afternoon break, often to accompany coffee or tea.Variouskueare often offered alongside Western pastries and cakes in cafes, coffee shops, snack stalls andwarungkopi.
Traditionally, kue are made prior to certain celebration or events such aslebaranornatal, often homemade in Indonesian households and communities. For example,Keraton Yogyakartatraditionally heldNgapemceremony, where royal households communally cookkue apem(Javanese version ofappam) as a part of theTingalan Jumenengan Dalemceremony.Additionally,kueis a lucrative business, commonly available inpasar pagimarkets asjajan pasar(market buys).
In Indonesia,kueis one of the most popularstreet foodchoices. Street vendors in wheeled carts frequent residential areas or station on busy sidewalks near marketplaces or schools. Certainkue, such askue rangi,getukandkue putuare known to be found in residential areas, whilekue ape,kue pancong,kue pukisandkue cubittend to be sold near marketplaces or schools.
There is also a certain marketplace that bring together the sellers of various types of kue, such asPasar Kue Subuh Senen(dawn kue market) inSenen, Central Jakarta. This market can easily be spotted with its rows of merchants selling cakes, bread and pastries next to Senen bus station.Certain shops are focusing their business on selling kue, such as Sari Sari inSarinah, a toko that sells kue and jajan pasar.
In the Netherlands, various assorted selections ofkoeéare available inIndotokoandeetcafesnack shops.
Most of traditional Indonesiankuearekue basah(wet kue).Most are moist and soft in texture, and are steamed or fried instead of baked.Kue basahis usually made with rich coconut milk, along with sugar and rice flour; as a result it can not keep for more than a day or two,especially in the hot and humid Indonesian tropical climate.In contrast,kue keringcan last longer.The examples ofkue basahare:
In Indonesian languagekue kering(dried kue) is identical to Western cookies.Almost allkue keringare baked or fried with minimal or no water content, and thus they have longershelf lifecompared tokue basah, which easily spoil.Some variants, especiallykaasstengels, plainly demonstrate Dutch origin (kaasis Dutch word for cheese).Kue keringis often served during annual holidays and important festivities, popularly offered to visiting guests duringLebaranandNatal. Examples ofkue keringare: