 Kue bagea in a basket | |
| 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
References
- ^ "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.
 | This Indonesian cuisine-related article is a stub. You can help Wikipedia by expanding it. |
|
Kue bagea in a basket | |
| 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
References
- ^ "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.
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