The document discusses various types of traditional Indonesian snacks called kue. It provides descriptions of common kue varieties such as gethuk (mashed cassava cake), klepon (coconut rice balls), cenil (sweet coconut snack), onde-onde (glutinous rice dumplings), apem (steamed coconut rice cake), dadar gulung (rolled coconut pancakes), wingko (coconut cookies), wajik (diamond shaped sticky rice cakes), serabi (coconut pancakes), and putu (steamed bamboo tube cakes filled with palm sugar). It explains that kue are popular Indonesian snacks that are often categorized as either kue basah (moist cakes

1. Tira Nur Fitria M.Pd | tira.nfit@gmail.com
MARKET MUNCHIESMARKET MUNCHIES
(Market Buys)(Market Buys)
(Jajanan Pasar)(Jajanan Pasar)

2. KUE
From Wikipedia, the free encyclopedia
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 popular snacks in Indonesia, which
has the largest variety of kue.
In Java, traditional kues are categorized under jajan pasar
(lit: "market buys" or "market munchies"). 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.

3. ETYMOLOGY
The term "kue" was derived from Hokkian: kueh or kway;
from Hokkien: 粿 koé. 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.

4. KUE BASAH
Most of traditional Indonesian kues are
kue basah (wet kue). Most are moist and soft in
texture, steamed or fried instead of baked.
Kue basah usually have rich coconut milk,
sugar and rice flour content, and rather moist;
as the result it can not last for more than a day
or two, especially in hot and humid Indonesian
tropical climate, in contrast to kue kering that
might last longer.

5. KUE KERING
Indonesian language kue kering (dried kue) is
identical to cookies, both traditional or western
derived. Some variant, especially kaasstengels
clearly demonstrate Dutch origin (kaas is Dutch
word for cheese).
Because it is dried, it last longer than kue basah.
Kue kering often served during annual holidays and
important festivities, popular to be offered for
visiting guests during Lebaran and Natal.

6. GETHUK
From Wikipedia, the free encyclopedia
Gethuk is a simple Javanese dish made
from cassava. The cassava is peeled, boiled
and mashed. Then it is mixed with grated
coconut, sugar and small amounts of salt.
Sugar can also be substituted with palm sugar
to give it brownish color and more distinctive
taste.
Other method to make gethuk is by
grinding it with meat grinder and cut it into
cubes. This kind of getuk also known as getuk
lindri. While grinding butter, sugar, salt, and
sometimes also milk powder, vanilla, and food
coloring is added. Usually sold by seller that
goes around the neighborhood in East Java.

7. KLEPON
From Wikipedia, the free encyclopedia
Klepon (pronounced Klê-pon) or also known as
Ondeh-ondeh is a traditional rice cake in Brunei,
Indonesia, Malaysia and Singapore. It is a boiled rice cake,
stuffed with liquid palm sugar (gula jawa/merah/melaka),
and rolled in grated coconut. It is green because it is
flavoured with a paste made from the pandan or
dracaena plant whose leaves are used widely in South
East Asian cooking.
In Java, onde-onde refers to the Chinese Jin deui,
a rice cake ball coated with sesame seeds and filled with
sweet greenbean paste. Although popular across
Southeast Asia, klepon may have originated in Java. In the
1950s, klepon was introduced by Indo immigrants to the
Netherlands.
Klepon, along with getuk and cenil, are often
eaten as morning or afternoon snacks. One must take
care when consuming klepon, because a freshly boiled
one usually contains hot palm sugar liquid.

8. CENIL
Cenil, is one of traditional Indonesian Sweet. It is sweet,
slightly salty and seasoned with grated coconut.

9. ONDE-ONDE
Onde-onde is a kind of pastry snack
popular market in Indonesia. This cake is very
popular in the area known as the city Mojokerto
onde-onde since the time of Majapahit, Onde-
onde can be found in the traditional market and
sold at street vendors. onde
Dumplings made of glutinous rice flour​​
or fried or boiled and sprinkled surface /
combination with sesame seeds. There is an
assortment of variations, the best known are
dumplings made of glutinous rice flour and​​
stuffed inside a green bean paste. Another
variation is only made from wheat flour and are​​
color-coded on a surface such as white, red, or
green, known as wheat dumplings.

10. APEM
In Indonesia, a variant of
appam is known as kue apem or
kue apam. It is an Indonesian kue
or traditional cake of steamed
dough made of rice flour, coconut
milk, yeast and palm sugar, usually
served with grated coconut.
It is quite similar to kue
mangkok. Just like kue putu it is
derived from Indian influence on
Indonesian cuisine.

11. DADAR GULUNG
From Wikipedia, the free encyclopedia
Dadar gulung (lit: "rolled
pancake/omelette") is a popular traditional kue
(traditional snack) of sweet coconut pancake. It is
often described as Indonesian coconut pancake.
Dadar gulung is one of the popular snacks in
Indonesia, especially in Java. In Indonesian, dadar
literally means "omelette" or "pancake" while
gulung means "to roll".
Usually the pancake has green-coloured
which acquired from daun suji or pandan leaves. It
is a green-colored folded omelette or pancake
made of rice flour, filled with grated coconut and
palm sugar. It is commonly found in Indonesia and
Malaysia. The snack is commonly found in
traditional marketplaces and warung in Indonesia.

12. WINGKO
From Wikipedia, the free encyclopedia
Wingko, which is sometimes called
Wingko Babat, Wiwingka ore Bibika, is a
traditional Javanese pancake-like snack made from
coconut.
It is a kind of cake made mainly of coconut and
other ingredients. Wingko is popular especially
along the north coast of Java island. It is very
popular in Java to use wingko as a gift to families
upon returning from traveling.
Wingko is typically a round, almost hard
coconut cake that is typically served in warm,
small pieces. Wingko is sold either in the form of a
large, plate-sized cake or small, paper wrapped
cakes. It's delicious due to the combined
sweetness of sugar and the unique, fresh taste of
crispy coconut.

13. WAJIK
From Wikipedia, the free encyclopedia
Wajik or wajid is a diamond-
shaped kue or traditional snack made
with steamed glutinous (sticky) rice and
further cooked in palm sugar, coconut
milk, and pandan leaves. The sweet
sticky rice cake is commonly found in
Indonesia, Malaysia and Brunei.
In Indonesian language the
term wajik is used to describe the
shape of rhombus or diamond-shape,
consequently in a card game, the
carreaux (tiles or diamonds ) is♦
translated as a wajik.

14. SERABI
From Wikipedia, the free encyclopedia
Serabi is a traditional cake that
seems to originate from Java. Serabi, also
called surabi, srabi, also known in Thailand
as khanom khrok, is an Asian pancake that is
made from rice flour with coconut milk or
shredded coconut as an emulsifier.
Most of traditional serabi tastes
sweet, as the pancake is usually eaten with
kinca or thick golden-brownish colored
coconut sugar syrup. However another
savoury version also existed that uses
oncom toppings. Different provinces in
various Asian countries have their own
serabi recipes corresponding to local tastes.

15. PUTU
From Wikipedia, the free encyclopedia
Kue putu is one of Indonesian kue
or traditional snack, and a popular street
food commonly sold by travelling vendor,
together with klepon, which is actually
ball-shaped kue putu, but made with
sticky glutinous rice flour instead.
Originally, Kue putu or putu
bambu, putu buluh or puto bumbong is a
traditional cylindrical-shaped and green-
colored steamed cake. The cake is made
of rice flour with green color acquired
from pandan leaf called suji, filled with
palm sugar, and steamed in bamboo tube,
hence its name, and served with grated
coconut.

19. https://en.wikipedia.org/wiki/Kue
https://en.wikipedia.org/wiki/Gethuk
https://en.wikipedia.org/wiki/Appam#Kue_apem
https://en.wikipedia.org/wiki/Dadar_gulung
https://en.wikipedia.org/wiki/Wingko
https://en.wikipedia.org/wiki/Wajik
https://en.wikipedia.org/wiki/Serabi
https://en.wikipedia.org/wiki/Kue_putuS
https://culinaryindonesian.wordpress.com/2013/03/04/onde-onde-indonesian-food/
REFERENCES