Kue kembang goyang or kuih loyang is an Indonesian cuisine and Malaysian cuisine flower-shaped traditional snack (kuih), associated with Betawi cuisine[1] and Malay cuisine.[2]
 Kue kembang goyang | |
| Type | Cake, kue |
|---|---|
| Course | Snack |
| Place of origin | Indonesia[1] and Malaysia[2][3] |
| Main ingredients | Flour, sugar, milk, baking powder |
Etymology
editIf it is translated into English, the word kembang goyang means a shaking flower (kembang). Kue kembang goyang is made of rice flour which is mixed with eggs, sugar, a pinch of salt, and coconut milk. The dough can be fried after heating the oil and the kembang goyang mold. After the oil and kembang goyang mold get hot, the mold can be put into the dough and then put into the hot oil again while shaking a … until the dough get unattached.[4]
See also
edit
References
edit- ^ a b "Plethora of Betawi traditional culinary to recognize". The Jakarta Post. 22 June 2018. Retrieved 2020-09-21.
- ^ a b "KUIH LOYANG". pemetaanbudaya.my/category/culture/57 (in Malay). Retrieved 2020-11-06.
- ^ "Kuih Loyang (Rosettes/Honeycomb Cookies)". malaysianchinesekitchen.com. 15 January 2020. Retrieved 2020-11-06.
- ^ "Resep dan Cara Membuat Kue Kembang Goyang Renyah". merdeka.com (in Indonesian). 19 March 2020. Retrieved 2020-09-21.
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