This book presents over 100 recipes of sweet and savory snacks and desserts that sample the exotic palates of various parts of the archipelago. Indonesian cakes and snacks are dominantly characterized by the use of coconut and palm sugar for filling, topping and sauce. Some snacks are served at rituals, ceremonies and celebrations as part of the local tradition. Appealing shapes and presentations of typical Indonesian cakes are displayed in this book in attractive photographs. The recipes ...

Indonesian cuisine, just like the country it selft , stands out with its diversity and exoti cism. For the most part it is marked by intense vibrant fl avors and typical ways of treati ng local ingredients, and includes the richness of spices and herbs. From the world favored spicy beef-stew, rendang from Sumatra, the popular fried rice, nasi goreng, the ubiquitous soup, soto, from the island of Java that varies from region to region, to satay, the typical local barbeque on bamboo skewer, and ...