Indonesian cake
Type | Cake, pastry, kue |
---|---|
Course | Snack, dessert |
Place of origin | Indonesia |
Region or state | Eastern Indonesia |
Created by | Moluccans |
Serving temperature | room temperature |
Kue bagea (also called sago cake) is a cake originating from Ternate in North Maluku, Indonesia.[1] It has a round shape and creamy color. Bagea has a hard consistency that can be softened in tea or water, to make it easier to chew.[2] It is prepared using sago,[3] a plant-based starch derived from the sago palm or sago cycad.
See also
[edit]References
[edit]- ^ "Resep Kue Bagea Ambon". resepkue.net. Retrieved 16 May 2014.
- ^ "Finding Raja Ampat Culinary | Discover Indonesia". goindonesia.blendong.com. Archived from the original on 2016-04-25. Retrieved 17 April 2016.
- ^ "Ambon yang Selalu Manise". Jalanjalanyuk.com. Retrieved 17 May 2014.