Kue Bangkit: A Traditional cookies are made from sago flour

A Melt in Your Mouth Coconut Cookie

Kue Bangkit is a beloved Southeast Asian cookie with a rich history and delightful texture. Often associated with festive celebrations, especially Chinese New Year in Malaysia, Indonesia, and Singapore, this coconut-based treat has captured the hearts of many for its delicate, crumbly texture that melts effortlessly in your mouth. Let’s explore what makes Kue Bangkit so special and how this traditional cookie continues to thrive in modern kitchens.

A Cookie Steeped in Tradition

The name “Kue Bangkit” translates to "rise" or "ascend," reflecting its symbolic importance in festive seasons. Traditionally, these cookies represent prosperity and growth, making them a must-have treat during Lunar New Year celebrations.

Kue Bangkit has Peranakan origins, a cultural blend of Chinese and Malay influences. Over time, the recipe has evolved, incorporating local ingredients like pandan and coconut milk, making each bite a testament to Southeast Asia's culinary heritage.


The Star Ingredients: Coconut Milk and Tapioca Flour

The magic of Kue Bangkit lies in its simplicity. The key ingredients—tapioca flour, coconut milk, sugar, and sometimes egg yolks—are combined to create a dough that is soft yet firm enough to hold intricate shapes. The tapioca flour is traditionally roasted to remove moisture, ensuring the cookies achieve their signature melt-in-your-mouth texture.

Coconut milk adds a creamy richness that complements the subtle sweetness of the cookie, while the use of pandan leaves (either as an extract or for roasting the flour) gives Kue Bangkit a fragrant, tropical aroma.

Mie Lendir: A Unique Culinary Delight from Riau

A Thick and Hearty Noodle Dish

Indonesia is a treasure trove of unique and delicious culinary traditions, each dish carrying the essence of its region's culture and history. Mie Lendir, a traditional Riau dish that blends simplicity with rich, memorable flavors, is one of these hidden gems.

What Is Mie Lendir?

The name “Mie Lendir” may sound intriguing, if not slightly unusual. In Indonesian, lendir translates to "slimy," which refers to the dish’s signature thick, glossy gravy. While the name might catch you off guard, the taste of Mie Lendir is anything but off-putting. It’s a perfect combination of savory, slightly sweet, and spicy flavors, making it a favorite among locals and visitors alike.


This dish typically consists of yellow noodles and bean sprouts, topped with boiled eggs and drenched in a luscious, peanut-based gravy. The thick gravy is made from a blend of peanuts, sweet soy sauce,

Roti Jala: A Delicious Dish from Malaysia

A Unique Malaysian Culinary Delight

Roti Jala, which translates to “net bread,” is a beautifully intricate and flavorful Malaysian dish that looks as unique as it tastes. Known for its lacy, net-like appearance, this dish is a staple in Malaysian cuisine and often served alongside delicious, aromatic curries. In this article, we’ll explore what makes Roti Jala so special, its origins, and how to make it at home to bring a taste of Malaysia to your kitchen!

A Brief History of Roti Jala

Roti Jala has its roots in Malaysia, where it’s enjoyed as a snack, side dish, or part of celebratory meals during festivals like Hari Raya (Eid al-Fitr). The name “Roti Jala” is derived from Malay, with “roti” meaning “bread” and “jala” meaning “net,” capturing the dish’s unique lacy design. Inspired by Indian and Middle Eastern influences, Roti Jala is similar in texture to crepes but is distinct in its net-like presentation, achieved by pouring batter in a specific pattern.

Spicy and Sour: The diversity of chili sauce in the culinary world

The Tangy and Spicy Sensation

In the culinary world, few combinations are as bold and exciting as the spicy and sour flavor duo. This irresistible pairing is used in cuisines worldwide to create dishes with a unique punch that excites the taste buds and leaves a lasting impression. In this article, we’ll dive into why people love the spicy-sour sensation, explore popular dishes that highlight these flavors, and give you tips for balancing spice and tang in your own kitchen.

Why We Love the Spicy and Sour Combination

Tempoyak: Fruit-based cuisine

A Fermented Durian Delight

A distinctive and well-known cuisine from the "Malay ethnicity," tempeyak is well-known for using durian, the "king of fruits." Tempoyak turns the strong fruit into a fermented meal with a sour, savory taste, even though durian is typically eaten fresh. In addition to being a staple of traditional cuisine in Kalimantan and Bengkulu, tempeyak is also a favorite in many parts of Sumatra and Malaysia.


The history of Tempoyak

Jewawut: porridge nutrient-rich dish.

A Rediscovered Culinary Heritage

A traditional Indonesian meal called jewawut porridge is prepared from jewawut seeds, a kind of regional cereal grain. The Indonesian archipelago's forefathers used jewawut for years; it is regarded as a high-nutrient alternative food source. Unfortunately, the prominence of contemporary culinary options has eclipsed the availability of Jewawut porridge, making it rare nowadays. However, jewawut porridge is currently being rediscovered as a tasty and nutrient-rich dish because of increased awareness of regional foods and good diets.



What is Jewawut?