Kue bolu

Bolu Macan

Sifon pandan

Bolu legenda malang filling coklat

Bolu Bahari

Kue bolu kukus Pasar Bulu Semarang

Bolu emprit

Kue bolu is a traditional Indonesian cake that is popular throughout the Indonesian archipelago. It is a type of sponge cake that is known for its light and airy texture. The name "kue bolu" is derived from the Malay word "kue" meaning cake and "bolu" which is derived from the Portuguese word "bolo" meaning cake.

History

The origins of kue bolu can be traced back to the colonial period when the Portuguese introduced various baking techniques to the Indonesian archipelago. Over time, these techniques were adapted to local tastes and ingredients, resulting in the unique flavor and texture of kue bolu.

Ingredients

The basic ingredients of kue bolu include:

• Flour
• Sugar
• Eggs
• Butter
• Baking powder

Some variations may include additional ingredients such as vanilla extract, cocoa powder, or food coloring to create different flavors and appearances.

Preparation

The preparation of kue bolu involves several steps: 1. Mixing: The eggs and sugar are beaten together until they become light and fluffy. 2. Folding: The flour and baking powder are gently folded into the egg mixture to maintain the airy texture. 3. Baking: The batter is poured into a cake mold and baked in a preheated oven until it is golden brown and fully cooked.

Variations

There are several popular variations of kue bolu, including:

• Kue bolu pandan: Flavored with pandan leaves, giving it a distinctive green color and fragrant aroma.
• Kue bolu kukus: A steamed version of the cake, which is often more moist and tender.
• Kue bolu gulung: A rolled version of the cake, often filled with jam or buttercream.

Cultural Significance

Kue bolu is often served during special occasions and celebrations such as weddings, Eid al-Fitr, and Christmas. It is also a popular choice for afternoon tea and other social gatherings.

Related Pages

• Indonesian cuisine
• Sponge cake
• Pandan cake
• Butter cake
• Steamed cake