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Kue Cucur
''Kue cucur'' (Indonesian) or ''kuih cucur'' ( Malay), known in Thai as ''khanom fak bua'' (, ) or ''khanom chuchun'' ( or ), is a traditional snack from Indonesia, and popular in parts of Southeast Asia, includes Indonesia, Malaysia, southern Thailand and Singapore. In Indonesia, kue cucur can be found throughout traditional marketplaces in the country; the popular version, however, is the Betawi version from Jakarta. In Brunei and Malaysia, the term ''cucur'' is generally used to refer to any type of fritters. A popular type of cucur in Brunei and Malaysia is Jemput-jemput (also known as Cokodok) and Pinjaram (also known as ''Kuih cucur gula merah/melaka''). In Southern Thailand, it is often featured in wedding ceremonies and festivals. The dessert, made of fried rice flour mixed with palm sugar, is thick in the middle and thin at the edges. It is eaten immediately after it is fried, while it is still soft. See also * Jemput-jemput * Kue * Kue pinyaram * Khanom krok * Mon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Palm Sugar
Palm sugar is a sweetener derived from any variety of palm tree. Palm sugar may be qualified by the type of palm, as in coconut palm sugar. While sugars from different palms may have slightly different compositions, all are processed similarly and can be used interchangeably. Types The predominant sources of palm sugar are the Palmyra, date, nipa, aren, and coconut palms. The Palmyra palm (''Borassus'' spp.) is grown in Africa, Asia, and New Guinea. The tree has many uses, such as thatching, hatmaking, timber, a writing material, and in food products. Palm sugar is produced from sap (toddy) from the flowers. There are two species of date palm that produce palm sugar: ''Phoenix dactylifera'' and '' P. sylvestris''. ''P. dactylifera'' is common in the Mediterranean and Middle East, while ''P. sylvestris'' is native to Asia, mainly Pakistan and India. Date palms are cultivated mainly for dates and palm sugar is made from the tree's sap. The nipa palm ('' Nypa fru ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jemput-jemput
Jemput-jemput or cekodok is a traditional fritter popular in Malaysia, Brunei, Indonesia and Singapore that is made from wheat flour. It is usually round in shape and tends to vary in size. There are many varieties of this snack, some using banana, anchovies or prawns, onion or maize Maize (; ''Zea mays''), also known as corn in North American English, is a tall stout grass that produces cereal grain. It was domesticated by indigenous peoples in southern Mexico about 9,000 years ago from wild teosinte. Native American .... References Kue Malay cuisine Bruneian snack foods Indonesian snack foods Malaysian snack foods Singaporean snack foods Pancakes Snack foods Anchovy dishes Shrimp dishes {{Brunei-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malaysian Snack Foods
Malaysian may refer to: * Something from or related to Malaysia, a country in Southeast Asia * Malaysian Malay, a dialect of Malay language spoken mainly in Malaysia * Malaysians, people who are identified with the country of Malaysia regardless of their ethnicities. Most Malaysians are of Malay, Chinese and Indian descent. ** Malaysian diaspora, Malaysian emigrants and their descendants around the world * Malaysian cuisine, the food and food culture of Malaysia * Malaysian culture, culture associated with Malaysia * The call sign and colloquial name of Malaysia Airlines See also * Malaysian names, names as used by the Malaysian people * * * Malays (other) * Malaya (other) * Malay (other) Malay may refer to: Languages * Malay language or Bahasa Melayu, a major Austronesian language spoken in Indonesia, Malaysia, Brunei and Singapore ** History of the Malay language, the Malay language from the 4th to the 14th century ** Indones ... {{disambiguati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Unni Appam
Unni appam (Malayalam: ഉണ്ണിയപ്പം) is a small round snack made from rice, jaggery, banana, roasted coconut pieces, roasted sesame seeds, ghee and cardamom powder fried in oil. Variations of this organic and spongy fried batter using jackfruit preserves instead of banana is common from the late 90s. It is a popular snack in Kerala. In Malayalam, ''unni'' means small and ''appam'' means rice cake. See also * Æbleskiver – a similarly-fried Danish confectionery served with jam or powdered sugar * Khanom krok – a Thai dish * Mont lin maya – a Burmese dish * Neyyappam – a fermented South Indian sweet dumpling fried in ghee * Paddu – also known as Kuzhipaniyaram, a fermented South Indian dumpling that can be made spicy with chillies or sweet with jaggery * Pinjaram – a Malaysian kuih * Pinyaram – an Indonesian dish * Poffertjes – a Dutch pancake made out of buckwheat * Serabi – an Indonesian pancake * Takoyaki Takoyaki ( or ) is a ball- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Serabi
, , or is a traditional Bali–Java snack, similar to a pancake, made of a rice flour-based batter with coconut milk or coconut cream and shredded coconut as an emulsifier. Most traditional tastes sweet, as these pancake-like desserts are usually eaten with , a golden-brown coconut sugar syrup in the Sundanese culinary tradition. However, another savoury version also existed that used fermented toppings. Different provinces in Indonesia have their own recipes corresponding to local tastes. History The history of is unknown, but these traditional snacks are commonly served as an offering in Javanese folk religion rituals as a symbol of gratitude towards God or the local deities of Java. This cultural tradition, still in practice, is called among the Pandalungan village community (the Madurese of Javanese descent) in Bondowoso ( eastern Java), called among the Javanese community in Yogyakarta (southern Java), and called the among the Javanese community in Pemalang (cen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paddu
Paddu () is an Indian dish made by steaming batter using a mould. It is named variously paniyaram, guliyappa, yeriyappa, gundponglu, bugga, Kuḻi paniyaram (), Gunta Ponganalu (), or Tulu: appadadde, appe (). The batter is made of black lentils and rice and is similar in composition to the batter used to make idli and dosa. The dish can also be made spicy with chillies or sweet with jaggery respectively. Paddu is made on a special pan that comes with multiple small indentations. Gallery File:Kuzhi paniyaram.jpg, Paddu File:Kuzhi Paniyaram 01.jpg, Paddu making File:Karandi Appam or Kuzhi Appam.jpg, Paddu File:Kuzhi paniyaram on pan.jpg, Guliyappa being prepared File:Puddus at Tindi Beedi, Bangalooru.JPG, Paddus/Guliyappa File:Paniyaram.jpg, Prepared Paddu See also *Æbleskiver, a Danish sweet dish * Khanom krok, a Thai dish * Mont lin maya, a Burmese dish * Neyyappam, a fermented South Indian sweet dumpling fried in Ghee * Pinjaram, a Malaysian kuih *Pinyaram, an Indo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Neyyappam
Neyyappam (:ml:നെയ്യപ്പം, നെയ്യപ്പം) or Yeriyappa Zuhoor is a sweet rice-based fritter fried in ghee. Neyyappam has its origins in the southern Indian state of Kerala and coastal Karnataka. The name is derived from the words ''neyy'' (:ml:നെയ്യ്, നെയ്യ്) meaning "ghee" (clarified butter) and ''appam'' (:ml:അപ്പം, അപ്പം) meaning "pancake". Neyyappam is typically made of rice flour (alternatively, with semolina), jaggery, ghee-fried coconut (pieces or grated), ghee, cardamom and milk. It is served as a tea time snack usually in the evenings. Neyyappam is also served as offering in Hindu temples in Kerala. It is mainly main during Navaratri and Kartika Deepotsava. This practice has also been adopted by some sections of Christians in Kerala. Unni appam is a variant in which mashed ripe Plantain (cooking), plantains or bananas are added to the batter and fried to result in a ball-like shape. Neyyappam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mont Lin Maya
''Mont lin maya'' (; ; also spelt ''mont lin mayar'') is a traditional Burmese street snack or '' mont''. The Burmese name literally means "husband and wife snack", and is also known as ''mont ok galay'' (မုန့်အုပ်ကလေး, ) or ''mont maung hnan'' (မုန့်မောင်နှံ, ) in Mawlamyine and Upper Myanmar. The dish consists of crisp, round savory pancakes made with a batter consisting of rice flour, quail eggs, chickpeas, and spring onions, fried in a special metal pan. Similar dishes Similar desserts in the region include Vietnamese bánh khọt, Indonesian serabi, Thai khanom krok, Indian paddu, and Japanese takoyaki Takoyaki ( or ) is a ball-shaped Japanese snack made of a wheat flour-based batter (cooking), batter and cooked in a special molded pan. It is typically filled with minced or diced octopus as food, octopus (''tako''), tempura scraps (''tenkasu' .... References Rice flour dishes Burmese desserts and snacks Rice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khanom Krok
''Khanom krok'' or coconut-rice pancakes or mortar toasted pastry,Suwannapanich N. (2001). ''Dictionary of Sweets English-Thai. พจนานุกรมขนมนมเนยและไอศกรีม อังกฤษ-ไทย'' (in Thai). Bangkok: Foundation for Children. 142 pp. (, , ) is a traditional Thai dessert. They are prepared by mixing rice flour, sugar, and coconut milk to form a dough. Usually, ''khanom krok'' is composed of two batters, one salty and one sweet, both of which are cooked in a heating mantle—a hot indented frying pan. After heating, ''khanom krok'' is picked out of the mantle and the two half-circular doughs formed into a circular shape. ''Khanom krok'' is fragrant, sweet and the texture is also smooth from the coconut milk. Similar dishes can also be found in Bangladesh, Myanmar (where it is known as mont lin maya), Laos, Cambodia (where it is known as nom krok), Vietnam (where it is known as bánh khọt), South India (where it is know ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kue Pinyaram
Pinyaram, panyaram, or penyaram ( Jawi: ڤيڽرام) is traditional ''kue'' of Minangkabau in West Sumatra, Indonesia. This dish served during certain occasion, such as wedding parties, Ramadan and Eid al-Fitr. Today, pinyaram can be used as typical souvenir of Minangkabau. Description Pinyaram is made from mixture of white sugar or palm sugar, white rice flour or black rice, and coconut milk, the way to cooked is quite similar like cooking pancake. Variations Pinyaram is mainly divided into two variants, that are ''pinyaram putih'' (made from white rice) and ''pinyaram hitam'' (made from black rice). But today, pinyaram can be colorful. In neighbouring Brunei and Malaysia, there is an identical kuih called ''pinjaram'' found in the part of East Malaysia and Brunei although its size is larger than the most pinyaram in Indonesia. See also * Panyalam * Kuzhi paniyaram * Æbleskiver - A similarly-fried Danish confectionery served with jam or powdered sugar. * Khanom krok, a Tha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Flour
Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation. Rice flour may be made from either white rice, brown rice or glutinous rice. To make the flour, the Rice hulls, husk of rice or paddy is removed and raw rice is obtained, which is then ground to flour. Types and names By rice Rice flour can be made from Indica rice, indica, Japonica rice, japonica, and wild rice varieties. Usually, rice flour ( zh, c=米粉, p=mǐfěn, , , , , , , , , ) refers to flour made from non-glutinous white rice. When made with glutinous rice (or sweet rice), it is called glutinous rice flour or sweet rice flour ( zh, c=糯米粉, p=nuòmǐ fěn, Japanese language, Japanese: ; Romanization of Japanese, romanized: ''shirat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pinjaram
Pinjaram, also known as penjaram, penyaram, kuih amik, kuih UFO, kuih telinga tikus, penganan iri or kuih cucur jawa is a traditional kuih for the Bajau/ Iranun, Bruneian Malay people in Brunei and in the West Coast Division of Sabah, as well as for the Melanau in the Mukah Division and Iban in the Sri Aman Division of Sarawak and northern Malay people in Kedah of Malaysia. Pinjaram is made of rice flour, corn flour, coconut milk, sugar, and cooking oil, with some creators use pandan-flavoured sugar instead of the normal sugar to produce a more tantalising aroma. In Sabah, there is three flavours and colours of pinjaram: the original-flavoured (yellow), pandan-flavoured (green) and brown sugar-flavoured (dark brown). A chocolate variant of pinjaram is also available. It is usually served during tea-time or for religious or cultural celebrations and can be found sold at most ''tamu'' ( weekly market) in the region. In Sarawak, the penyaram made by Melanau community use a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
