I haven’t been home to Jakarta for well over a year. So it’s hard not to miss all the great food of my hometown.
This morning I woke up craving for something sweet, so I headed straight to Pasar (the morning market) & got some Kue basah (Indonesian traditional cake).
Most of Traditional Indonesian Kue are Kue Basah, most are moist & soft in texture.
Kue Basah usually steamed or fried instead of baked.
Rich in coconut milk, sugar & rice flour.
As the result it can not last for more than a day or two, especially in hot & humid weather.
The good thing you always get a fresh Kue Basah at the Pasar.
Kue Bugis is Steamed Glutinous rice cake filled with Shredded coconut & brown sugar, colored green from the Pandan leaf, wrapped in banana leaf
Kue Talam is cake made of rice flour, steamed with grated fresh coconut on top.
Kue Talam Talas is Taro cake with dried shrimps, fried onion & spices on top.
Kue Bika Ambon is cake made from Tapioca & Sago flour, eggs, sugar & coconut milk.
Kue Pastel is like pie of crust made of thin pastry filled of meat usually chicken mixed with vegetable( chopped carrots & peas ), rice vermicelli, egg & deep fried.
Kue Risoles is cake with a mixture of minced meat, peas & carrots wrapped inside thin flour omelet covered with breadcrumb & fried.
Kue Singkong is cassava cake rolled upon fresh grated coconut.
Kue Pepe is layer colorful cake made of glutinous rice flour & coconut.
Pisang Goreng is Fried Banana
Lemper is Glutinous rice filled with chicken & spices.
The meat filling is rolled inside the rice, wrapped in banana leaves & grilled.
That’s not all, some other cakes did not get pictured.