Kue satu
 White-coloredkue satu | |
| Alternative names | Kue koya |
|---|---|
| Type | Kuekering(traditional cookie) |
| Course | Snack |
| Place of origin | Indonesia |
| Region or state | Java |
| Serving temperature | Room temperature |
| Main ingredients | Mung beans,powdered sugar, vanilla essence |
| Variations | kue koya kacang tanah(peanut) |
Kue satu(inWest JavaandJakarta) orkue koya(inCentralandEast Java) is a popular traditionalkuekering(dry traditionalcookie) made of sweet white-coloredmung beanpowder that crumbles when bitten. It is commonly found as a traditional cookie inIndonesia,especially inJava.In Indonesia, this cookie is often served during festive occasions, such asLebaran(Eid al Fitr),Natal(Christmas), andImlek(Chinese new year). It is believed that the cookies were derived fromChinese Peranakantraditional cookies or drykue.
Ingredients and cooking method
[edit]Kue satuorkue koyaare made with only four ingredients;mung beans,powderedsugar,vanilla extract,and water. The mung beans are dry-toasted until their skins start to crack, after which the skins are removed. The peeled mung beans are then mashed or ground manually with either amortar and pestle,or more modern kitchen devices, like afood processororblender.Then, the powdered mung beans are mixed with powdered sugar, vanilla extract, and a small amount of water to form a dough. This dough is then placed into small cookie molds and baked in the oven at 150°C. Afterwards, the baked cookies are aired and sun-dried for several hours, before being stored in air-tight glasses or plastic cookie jars.[1]
Variants
[edit]The most commonkue koyavariant uses mung beans, which give the powder a white color. Another variant is calledkue koya kacang tanah,which uses groundpeanutsinstead of mung beans, thus creating a brown-coloredkue koya.
See also
[edit]
References
[edit]- ^"Resep Membuat Kue satu (Kue Koya) Tradisional Mudah dan Sederhana"(in Indonesian). Masak Kue.Retrieved24 June2015.
