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Many of the traditional Indonesian kue, either sweet or savoury, are based on rice flour and coconut. 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.