Bolu kukus

Bolu kukus is a traditional Indonesian dessert. It is a type of sponge cake that is steamed rather than baked, resulting in a moist and fluffy texture. The name "bolu kukus" translates to "steamed cake" in English.

History

The exact origins of bolu kukus are unclear, but it is believed to have been influenced by Dutch and Chinese culinary traditions during the colonial period in Indonesia. It is a popular dessert in many parts of the country, particularly in Java, where it is often served at special occasions and celebrations.

Preparation

Bolu kukus is made from simple ingredients, including flour, sugar, eggs, and baking powder. Some variations may also include coconut milk, vanilla, or pandan for additional flavor. The batter is mixed until smooth, then poured into individual molds and steamed until the cakes rise and become light and fluffy. The cakes are typically colorful, often dyed with natural food coloring from ingredients such as beetroot or butterfly pea flower.

Cultural Significance

Bolu kukus is more than just a dessert in Indonesia. It holds a significant cultural value and is often associated with warmth, hospitality, and celebration. It is commonly served during festive occasions such as Eid al-Fitr, Christmas, and Chinese New Year. In addition, it is also a popular choice for birthday celebrations and as a snack for afternoon tea.

Variations

There are several variations of bolu kukus across different regions in Indonesia. In Bali, for instance, a version called bolu kukus gula merah is made with palm sugar instead of white sugar, giving it a distinctive brown color and a richer, more caramel-like flavor. In Sumatra, a version called bolu kukus santan incorporates coconut milk into the batter, resulting in a denser, more moist cake.

See Also

• List of Indonesian desserts
• List of steamed foods