Kue semprit
Kue Semprit is a traditional Indonesian cookie that is popularly served during festive occasions such as Lebaran, Christmas, and Chinese New Year. The name 'semprit' is derived from the Dutch word 'spuit', which means 'to squirt', referring to the method of shaping the dough using a cookie press or piping bag.
History[edit | edit source]
The origins of Kue Semprit can be traced back to the Dutch colonial period in Indonesia. The Dutch introduced a variety of baked goods, including cookies, to the Indonesian culinary scene. Over time, these recipes were adapted to local tastes and ingredients, resulting in unique creations like Kue Semprit.
Ingredients and Preparation[edit | edit source]
The main ingredients of Kue Semprit are butter, sugar, egg yolks, and wheat flour. Variations of the recipe may include additions like milk powder, vanilla essence, and cocoa powder for a chocolate version. The dough is typically piped into flower shapes before being baked until golden.
Cultural Significance[edit | edit source]
Kue Semprit holds a significant place in Indonesian culture. It is commonly found in the 'kue kering' or 'dry cake' assortment of cookies served during festive occasions. The cookie's delicate texture and sweet flavor make it a favorite among both adults and children.
See Also[edit | edit source]
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