Kue satu
Kue satu is a traditional Indonesian sweet snack, often served during special occasions and celebrations. It is a type of kue, or traditional cake, that is popular in various regions of Indonesia.
Ingredients and Preparation[edit | edit source]
The main ingredients of kue satu are mung beans, sugar, and rice flour. The mung beans are soaked overnight, then ground into a paste. The paste is mixed with sugar and rice flour to form a dough. The dough is then shaped into small balls or discs and baked until golden brown.
Cultural Significance[edit | edit source]
Kue satu is often served during special occasions such as Eid al-Fitr, Chinese New Year, and weddings. It is also a popular snack during the Ramadan fasting period. The snack is believed to symbolize unity and togetherness, hence its name "kue satu", which translates to "one cake" in English.
Variations[edit | edit source]
There are several variations of kue satu across different regions of Indonesia. In Java, it is often flavored with pandan leaves for a distinct aroma. In Bali, it is commonly made with black rice instead of mung beans. Despite these variations, the basic preparation method remains the same.
See Also[edit | edit source]
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Contributors: Prab R. Tumpati, MD
