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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. 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
== 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''.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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