MAIN INGREDIENTS
Usually sold by street vendors, this steamed cake is prepared with glutinous rice flour that is flavored and colored with pandan leaves. The mixture is traditionally steamed in bamboo tubes, while the center of the cake is filled with palm sugar.
When steamed, the cake is usually dusted with freshly grated coconut. Kue putu and similar varieties of these convenient green-colored snacks are also found in Malaysia and the Philippines, and some believe that they might have been inspired by puttu—a similar snack of Indian origin.
MAIN INGREDIENTS
These traditional, small-sized Indonesian pancakes are usually prepared with rice flour and coconut milk. The pancakes are incredibly versatile, they come in sweet and savory versions, and can be adapted with wheat flour and various toppings such as sugar, bananas, crushed peanuts, jackfruit, chocolate sprinkles, or fermented oncom, while modern-day additions also include meat, sausages, or ice cream.
Serabi pancakes are found throughout Java, but they are usually associated with the cities of Bandung and Solo. They are typically accompanied by strawberry, durian, or coconut-based kinca syrup, and are mainly sold as a quick and convenient street food.
MOST ICONIC Serabi
View moreKue ape, also known as serabi Jakarta, is regarded as an Indonesian take on Indian pancakes known as appam. Indonesian version, which is usually associated with Jakarta, is prepared with a batter consisting of wheat flour, palm sugar, coconut milk, and yeast.
The pancake is typically crispy on the edges, while the center remains soft. It is often flavored with pandan, which gives these pancakes a distinctive green color. The dish is usually prepared and sold by street vendors that are located at hawker centers and street markets.
MAIN INGREDIENTS
This versatile Indonesian dessert is made with boiled and mashed cassava. The cassava base is then sweetened and often enriched with coconut and natural or food colorings in order to create decorative sweets. The rustic version combines mashed cassava and dark palm sugar (gula melaka), which imparts the dish with a typical brown color.
Modern varieties (getuk lindri) are often finely ground with the help of a meat processor. They are tinted with vibrant colors and shaped into visually appealing cakes that are then cut into smaller pieces. Besides cassava, getuk is also prepared with taro, bananas, or sweet potatoes.
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