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Kue gapit
Kue gapit is an Indonesian ''kue kering'' (dry snack) which originates from Cirebon, West Java. Generally made from tapioca flour, its name comes from the cooking process, in which it is grilled between iron molds. The snack comes in a variety of shapes and flavors. Though it is a popular souvenir among visitors to Cirebon, residents of the region rarely eat it.
==Preparation==
One recipe for kue gapit from the Indonesian magazine ''Femina'' calls for wheat and rice flour, chicken eggs, coconut water, salt, sugar, and cinnamon. The egg is first beaten, then the cinnamon and sugar is mixed in. Once it has been absorbed by the mixture, the flour and salt is added, and this concoction is mixed further. After adding the coconut water, a tablespoon of the mixture is added to iron molds and grilled between them until cooked. This is repeated until the mixture is used up. The resulting kue are then stored for later consumption. Generally, however, tapioca is used rather than this mix of flours. The kue can be eaten on its own, or as a side dish.〔
Numerous flavors are available, including chocolate, sesame seed, cheese, ginger, prawn, and ''balado'' (spicy).〔 Additional flavorings are added during the mixing process.〔 The molds come in a variety of shapes and sizes, though those with waffle-like square patterns are common; molds with space for more than one kue are available.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Kue gapit」の詳細全文を読む
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