Spekkoek
Spekkoek (also called Spiku in some cities in Indonesia) or more popularly called lapis legit in Indonesia is a Dutch-Indonesian layered cake. It was developed during colonial times in the Dutch East Indies and may have been based on
Dutch cake recipes using local ingredients. The cake is
the Indo (Dutch-Indonesian) version
of Baumkuchen and contains a popular mix of spices
of cinnamon, clove, mace and anise.
In Indonesia, the cake is
very popularly known as lapis
legit, which literally means (very)
rich layer-cake. The cake is very rich for a 20 cm × 20 cm size
cake contains up to thirty egg yolks, 500 g of butter, and 400 g sugar.
The name of the cake is
derived from its layered structure. This layered structured is achieved because
of the many very thin layers of cake that are piled on the top of each other. A
good lapis legit has more than eighteen layers. This makes the baking of
spekkoek a very labour-intensive process. The product is therefore a rather
expensive delicacy: about EUR 20 per kilogram in 2010.[1] In Indonesia, a
20x20cm-sized spekkoek (or lapis
legit) can cost up to IDR 400,000 (approx. EUR 12.5).
In Indonesia, spekkoek is
enjoyed during Chinese New Year, Eid ul-Fitr and Christmas celebrations.
It is also served or given as gifts in many local festivities, sometimes in a
birthday party and wedding. In the Netherlands, the sliced cake is
traditionally served as dessert in rijsttafel.[2] The cake has a firm texture,
similar to the one of a Baumkuchen in a baking plate but without a chocolate or sugar shell. Baking the
cake requires much patience. Each thin layer is made by pouring a small amount
of the batter from a small cup, baked one layer after another in the oven until
golden with heat from the top.
Cakes baked in electric ovens have a better
taste as the cake can bake a lot faster. Gas is not recommended, but Dutch
ovens with charcoal fire on top of the lid
produce the best results.
In some cases where clove buds or cardamon seeds are difficult to find, bakers use spekkoek powder as a replacement. Milling and mixing the spice before baking produces a cake with an excellent aroma. The spice must be sieved into the flour at least three times as the spice is very fine and balls of spice will appear in the batter
In some cases where clove buds or cardamon seeds are difficult to find, bakers use spekkoek powder as a replacement. Milling and mixing the spice before baking produces a cake with an excellent aroma. The spice must be sieved into the flour at least three times as the spice is very fine and balls of spice will appear in the batter
In Indonesia, spekkoek
varieties are even greater, including the addition of cheese, almonds, prunes, raisins, cashews and even in different
flavours (such as chocolate and pandan).
Kue Talam
Cake platter is one of Indonesian traditional snack foods, namely from Jepara regency . In the month
of fasting, cake trays is one of the iftar menu is quite popular.Cake trays are
generally make with starchy raw material such as rice flour, cassava
flour/tapioca or corn starch.Flour-flour is included in the category of simple
carbohydrates that have a high glycemic index value.
Processing method
Kind of layer cake consists of layers 5
+. Materials used: rice flour,
tapioca flour, cornstarch, brown sugar, coconut milk, salt, and pandan leaves
(as aroma).Rice flour, tapioca and brown sugar dough and boiled then poured to
form 4 layers. Then boiled cornmeal and coconut milk and poured on the
topmost layer. While salt and
pandan leaves is complementary in every batter.
Kue Lopes
Lopes cake is one of the many types of special snacks Gorontalo. But these
snacks is unique. Cake made of glutinous rice which is then given the
grated coconut and brown sugar available was the most crowded during Ramadan. While
outside the month of Ramadan, the cake is very rarely encountered.
This snack is
going to always remind us of the month of Ramadan or month of Ramadan as
synonymous with favorite menu during fasting as well as a date.
Kue Putu
Kue putu (from the Java language , Puthu [ IPA : / puʈu /])
is a type of Indonesian food such as cakes that contain palm sugar and grated coconut , rice flour coarse. This in steamed
pastry with a tube placed in the bamboo slightly compacted and sold on at sunset until late at night.Distinctive
sound of steam hissing out of tool as well as a promotional tool for merchants
who sell.
Most putu color of the cake
is white and green.
A number of traders present
to replace bamboo pipes PVC with practicality reasons,
although in terms of the use of PVC endanger health.
Putu cake itself has
expanded to other countries, such as Singapore and Malaysia , although the name and
form for this cake a little different, but it feels itself together with
traditional Indonesian putu cake itself.
Kue nagasari
Nagasari[1] is a traditional steamed cake made from rice flour, coconut milk and sugar, filled with slices of banana.It is usually wrapped in
banana leaves before being steamed, or prepared with pandan that
gives it aroma.[3] It is commonly eaten as a snack inIndonesia[4] where it is also known as kue bandang-bandang by Bugis people.
Sometimes it is simply called
as kue pisang(banana
cake).Nagasari sometimes appear
in different colors, with white being its normal color. Red Nagasari contains palm
sugar, blue one hasClitoria
ternatea for coloring, and green one
uses Pleomele angustifolia (syn. Dracaena angustifolia). Kue Nagasari is commonly sold in Indonesian traditional market
as one of jajan pasar (market munchies), sold together with
other popular traditional cakes such as klepon, onde-onde, bika Ambon, lapis
legit and pastel.
Kue cubit
Kue cubit is a common snack food in
many Indonesian cities. It is a cake,
around 4 centimetres (1.6 in) in diameter. It can be found around the
school by street sellers. Kue cubit uses flour, baking powder, sugar and milk as their primary
ingredients. The liquid dough is poured inside a steel plate with several small
round basins so that it will form round shape when cooked, and poured with meises (chocolate granule) on top of it. The
seller uses some kind of special hooked stick to take the cake off from the
steel plate.
This cake is called kue
"cubit" (Indonesian: pinch) because of its small bite
size, to eat it one have to pinch it. Another variant is called kue
"laba-laba" (Indonesian: spider) refer to its spider
web-like form that created through pouring the liquid dough spread around the
steel plate and still connected. This cake is related to Dutch poffertjes.
Indonesian kuih, or occasionally spelled kue or kueh are popular snacks in Indonesia, with a wide variety of snack items referred
using the term. Indonesian kue demonstrated local native delicacies, Chinese
influences, as well as European cake and pastry influences. For example bakpia and kue ku are Chinese or Peranakan origin,
while klepon, nagasari,
getuk, lupis and wajik are native origin, on the other hand lapis legit, kue
cubit, and pastel are European influenced.
Kueh Bolen, baked pastry with crust layers similar to those of croissant, baked flour with butter or margerine layers, filled with cheese and banana. Other variants uses durian fillings. The cake demonstrate European pastry influences.
Kue Bolu Kukus, steamed bun made of flour, sugar, eggs, margerine, and vanilla or chocolate flavouring.
Kue Bugis, steamed glutinous rice flour and tapioca colored green with pandan, filled with grated coconut and coconut sugar, wrapped inside banana leaf.
Kue Clorot, the sticky dough of glutinous rice flour sweetened with coconut sugar filled into the cone-shaped janur/ young coconut leaf, and steamed until cooked.
Kue Cucur, pancake made of fried rice flour batter and coconut sugar.
Kue Dadar Gulung, grated coconut with coconut sugar wrapped inside thin omelette made of rice flour. The dadar /omelette usually colored green.
Kue Getuk, made of cassava and coconut sugar, served with sweetened grated coconut.
Kue Klappertaart, coconut tart, specialty of Manado city, North Sulawesi.
Kue Klepon, balls of glutinous rice flour filled with gula jawa/ red coconut sugar, boiled or steamed. The balls are rolled upon grated coconut as the coconut granules stuck upon the balls. It is called "onde- onde" in Sumatra and Malay Peninsula.
Kue Kroket, Indonesia version of potato croquette, introduced during the Dutch colonial rule. The kroket is made of potato and minced chicken inside a crepe-like wrapped is one of the popular snack items in Indonesia. The kroket is made by taking a potato and chicken filling and wrapping it inside a crepe-like wrapper, breaded, and fried.
Kue Ku, Chinese origin kue of sticky rice flour with sweet filling. The same as Chinese 'Ang Ku kueh".
Kue Lapis, layered colorful cake made of glutinous rice flour, coconut and sugar.
Kue lapis Surabaya, similar ingredient to lapis legit but only have three layer of plain and chocolate flavour layered cake.
Kue Lemper, made of glutinous rice filled with chicken, fish or abon/ meat floss. The meat filling is rolled inside the rice, in a fashion similar to an egg roll.
Kue Lupis, compressed glutinous rice served with grated coconut and coconut sugar syrup.
Kue Moci, the same recipe and derived from Chinese mochi, glutinous pounded rice flour filled with sweet peanut paste. Some variant covered with sesame seeds, other might be plain.
Kue Nagasari or Kue Pisang, traditional steamed cake made from rice flour, coconut milk and sugar, filled with slices of banana.
Kue Onde- Onde, the same as Chinese jin deui. In Sumatra and Malay Peninsula, onde- onde refer to klepon.
Kue Pandan, fluffly cake made of eggs, sugar, and flour, flavoured with Pandanus extract, usually colored light green.
Kueh pastel, pie of crust made of thin pastry filled with meat/ usually chicken mixed with vegetable/ chopped carrot and beans, rice vermicelli and sometimes egg, then deep fried in vegetable oil. In Malaysia karipap/ curry puff but curry paste/ powder is absence.
Kue Pisang Molen, fried banana wrapped in stripe of wheat flour dough. The term molen refers to "mill" in Dutch suggested its Dutch influence.
Kue Proffertjes, Dutch batter pancake, demonstrate Dutch influence on Indonesian cuisine.
Kue Risoles, the mixture of minced meat, beans and carrots wrapped inside thin flour omelette, covered with bread crumbs and fried.
Kue Semar Mendem, variants of lemper, instead wrapped with banana leaf, the glutinous rice filled with chicken, fish or meat floss is wrapped inside thin egg omelette.
Kue Semprong, cone shaped crispy flour and sugar thin layer, similar with crepes but crispier.
Kue Serabi, traditional pancake that is made from rice flour with coconut milk or just plain shredded coconut as an emulsifier.
Kue Sus or Soes, baked pastry filled with soft and moist cream made from the mixture of milk, sugar and flour.
Kue Wajik, a compressed sweet glutinous rice cake.
Kue Wingko, is a traditional Javanese pancake-like snack from coconut-wikipedia
In Java, traditional kues are categorized under jajan pasar (lit: "market buys" or "market munchies"). The well-setted and nicely decorated colourful assorted jajan pasar usually served as food gift, parcel or to accompany tumpeng (the main dish) during Javanese traditional ceremonies. Because of its historical colonial ties, kue is also popular in the Netherlands. Examples of Indonesian kue are:
Kue Ape, thin wheat flour batter pancake with thicker part on the middle, coloquially called kue tetek/breast cake.
Kue Apem, similar to Malay Apam, made of cassava tapai, coconut water, coconut sugar, rice flour, coconut milk, all mixed as a dough mixture and steamed until fluffy and cooked. Served with grated coconut.
Kue Bakpia, bean- filled Chinese pastry originally introduced by Fujianese immigrants. Today associated with Yogyakarta city.
Kue Bika Ambon, yellow porous cake made from tapioca and sago flour, eggs, sugar and coconut milk. Bika Ambon generally sold in pandan flavour, although now available also other flavour like banana, durian, cheese, chocolate.
Kue Bingka, cake made of mashed potato, flour. eggs, sugar, coconut milk, vanilla, milk and margerine, all mixed as dough and baked until golden brown and cooked. Probably related to Philippines bibinka cake.
Kue Ape, thin wheat flour batter pancake with thicker part on the middle, coloquially called kue tetek/breast cake.
Kue Apem, similar to Malay Apam, made of cassava tapai, coconut water, coconut sugar, rice flour, coconut milk, all mixed as a dough mixture and steamed until fluffy and cooked. Served with grated coconut.
Kue Bakpia, bean- filled Chinese pastry originally introduced by Fujianese immigrants. Today associated with Yogyakarta city.
Kue Bika Ambon, yellow porous cake made from tapioca and sago flour, eggs, sugar and coconut milk. Bika Ambon generally sold in pandan flavour, although now available also other flavour like banana, durian, cheese, chocolate.
Kue Bingka, cake made of mashed potato, flour. eggs, sugar, coconut milk, vanilla, milk and margerine, all mixed as dough and baked until golden brown and cooked. Probably related to Philippines bibinka cake.
Kueh Bolen, baked pastry with crust layers similar to those of croissant, baked flour with butter or margerine layers, filled with cheese and banana. Other variants uses durian fillings. The cake demonstrate European pastry influences.
Kue Bolu Kukus, steamed bun made of flour, sugar, eggs, margerine, and vanilla or chocolate flavouring.
Kue Bugis, steamed glutinous rice flour and tapioca colored green with pandan, filled with grated coconut and coconut sugar, wrapped inside banana leaf.
Kue Clorot, the sticky dough of glutinous rice flour sweetened with coconut sugar filled into the cone-shaped janur/ young coconut leaf, and steamed until cooked.
Kue Cucur, pancake made of fried rice flour batter and coconut sugar.
Kue Dadar Gulung, grated coconut with coconut sugar wrapped inside thin omelette made of rice flour. The dadar /omelette usually colored green.
Kue Getuk, made of cassava and coconut sugar, served with sweetened grated coconut.
Kue Klappertaart, coconut tart, specialty of Manado city, North Sulawesi.
Kue Klepon, balls of glutinous rice flour filled with gula jawa/ red coconut sugar, boiled or steamed. The balls are rolled upon grated coconut as the coconut granules stuck upon the balls. It is called "onde- onde" in Sumatra and Malay Peninsula.
Kue Kroket, Indonesia version of potato croquette, introduced during the Dutch colonial rule. The kroket is made of potato and minced chicken inside a crepe-like wrapped is one of the popular snack items in Indonesia. The kroket is made by taking a potato and chicken filling and wrapping it inside a crepe-like wrapper, breaded, and fried.
Kue Ku, Chinese origin kue of sticky rice flour with sweet filling. The same as Chinese 'Ang Ku kueh".
Kue Lapis, layered colorful cake made of glutinous rice flour, coconut and sugar.
Kue lapis Surabaya, similar ingredient to lapis legit but only have three layer of plain and chocolate flavour layered cake.
Kue Lemper, made of glutinous rice filled with chicken, fish or abon/ meat floss. The meat filling is rolled inside the rice, in a fashion similar to an egg roll.
Kue Lupis, compressed glutinous rice served with grated coconut and coconut sugar syrup.
Kue Moci, the same recipe and derived from Chinese mochi, glutinous pounded rice flour filled with sweet peanut paste. Some variant covered with sesame seeds, other might be plain.
Kue Nagasari or Kue Pisang, traditional steamed cake made from rice flour, coconut milk and sugar, filled with slices of banana.
Kue Onde- Onde, the same as Chinese jin deui. In Sumatra and Malay Peninsula, onde- onde refer to klepon.
Kue Pandan, fluffly cake made of eggs, sugar, and flour, flavoured with Pandanus extract, usually colored light green.
Kueh pastel, pie of crust made of thin pastry filled with meat/ usually chicken mixed with vegetable/ chopped carrot and beans, rice vermicelli and sometimes egg, then deep fried in vegetable oil. In Malaysia karipap/ curry puff but curry paste/ powder is absence.
Kue Pisang Molen, fried banana wrapped in stripe of wheat flour dough. The term molen refers to "mill" in Dutch suggested its Dutch influence.
Kue Proffertjes, Dutch batter pancake, demonstrate Dutch influence on Indonesian cuisine.
Kue Risoles, the mixture of minced meat, beans and carrots wrapped inside thin flour omelette, covered with bread crumbs and fried.
Kue Semar Mendem, variants of lemper, instead wrapped with banana leaf, the glutinous rice filled with chicken, fish or meat floss is wrapped inside thin egg omelette.
Kue Semprong, cone shaped crispy flour and sugar thin layer, similar with crepes but crispier.
Kue Serabi, traditional pancake that is made from rice flour with coconut milk or just plain shredded coconut as an emulsifier.
Kue Sus or Soes, baked pastry filled with soft and moist cream made from the mixture of milk, sugar and flour.
Kue Wajik, a compressed sweet glutinous rice cake.
Kue Wingko, is a traditional Javanese pancake-like snack from coconut-wikipedia
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