For the ancient Neareast polity, see Quwê.

Jajan pasar (market munchies) in Java, consist of assorted kue.
Alternative names Kueh (Hokkian), Kuih (Malaysia)
Course Snack
Place of origin Indonesia
Main ingredients Various traditional snacks
Cookbook: Kue  Media: Kue

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. Because of their historical colonial ties, kue is also popular in the Netherlands.

Indonesian kue demonstrated local native delicacies, Chinese and Indian influences, as well as European cake and pastry influences. For example, bakpia and kue ku are Chinese Peranakan origin, kue putu is derived from Indian puttu, while kue bugis, klepon, nagasari, getuk, lupis and wajik are native origin, on the other hand lapis legit, kue cubit, kastengel, risoles and pastel are European influenced. 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


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 kue (including dadar gulung, kue lapis and klepon) for sale in Indo Toko in Amsterdam, the Netherlands
Traditional market in Yogyakarta selling various kinds of jajan pasar kue.
Indonesian fried snacks, from left to right: kue onde-onde, pastel, martabak mini, risoles. From all those kue only onde-onde are sweet, the rest 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.

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. The examples of kue basah are:

Kue kering

Assorted kue kering popular during Lebaran and Natal holidays, from top, left to right: putri salju, nastar, kue kacang sabit, kaasstengels (cheese cookie), keping coklat (choco-chip)
Kue gapit, a snack from Cirebon

In 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. Examples of kue kering are:

  • Kue akar kelapa
  • Kue bangkit
  • Kue bola keju
  • Kue cistik (kue cheese stick)
  • Kue durian renyah
  • Kue gapit
  • Kue jahe
  • Kue keju suiker
  • Kue lidah kucing
  • Kue nastar
  • Kue nastar cengkeh
  • Kue nastar keju
  • Kue nastar lemon
  • Kue Kaasstengels, cheese cookie
  • Kue kacang sabit
  • Kue keping coklat, choco chip cookie
  • Kue kering coklat
  • Kue keciput (kue buah rotan)
  • Kue kelapa
  • Kue kopi kelapa
  • Kue kurma
  • Kue kuping gajah
  • Kue lanting
  • Kue putri salju, cookies coated with white powdered sugar
  • Kue semprong, cone shaped crispy flour and sugar thin layer
  • Kue sagu
  • Kue sagu keju
  • Kue satu or kue koya
  • Kue sus kering keju
  • Kue tambang
  • Kue telur gabus

See also

Wikimedia Commons has media related to Kue.


  1. "Kue". Kamus.net. Retrieved 22 October 2012.
This article is issued from Wikipedia - version of the 12/3/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.