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 including cakes, cookies, fritters, pies, scones, and patisserie. Kue are made from a variety of ingredients in various forms; some are steamed, fried or baked. They are popular snacks in Indonesia, which has the largest variety of kue. Because of the countries' historical colonial ties, Koeé (kue) is also popular in the Netherlands.

This article is about the Indonesian snack. For the Malaysian, Singaporean, Bruneian version, see Kuih. For the ancient Near East polity, see Quwê.
Kue
Jajan pasar (market snacks) in Java, consisting of assorted kue
Alternative namesKueh (Hokkian), Kuih (Brunei, Malaysia, Singapore)
CourseSnack
Place of originIndonesia
Region or stateNationwide
Main ingredientsVarious traditional snacks
Similar dishesKuih, Mont, Khanom, Bánh
This article is part of the series on
Indonesian cuisine
Masakan Indonesia
National dishes
  • Gado-gado
  • Nasi goreng
  • Rendang
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  • Tumpeng
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Holidays and festivals
Related cuisines
See also
 Indonesia portal
 Food portal

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

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