Bandung

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Pastry and Desserts

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Pastry and Desserts in Bandung, Indonesia

Popular Types of Pastries and Desserts

  1. Kue Cubir: Small, round cakes filled with various fillings like chocolate or cheese. Often enjoyed as a snack.
  2. Kue Lapis: Layered steamed cake made from rice flour and coconut milk, known for its colorful layers.
  3. Pisang Molen: Fried banana wrapped in pastry dough, often sprinkled with sugar.
  4. Dadar Gulung: Green pancakes filled with sweet coconut and palm sugar, rolled up and served as a dessert.
  5. Kue Putu: Steamed cake made from rice flour, filled with palm sugar and served with grated coconut.
  6. Es Cendol: A refreshing dessert made from rice flour jelly, coconut milk, and palm sugar syrup, often served with shaved ice.

Recommended Places to Try Pastries and Desserts

  1. Taman Hutan Raya Ir. H. Djuanda: Offers local snacks and desserts in a natural setting.
  2. Kedai Kopi Kita: Known for its traditional Indonesian desserts and coffee.
  3. Warung Sate Shinta: Famous for its Pisang Molen and other local treats.
  4. Roti Bakar 88: Specializes in toasted bread with various sweet toppings, including chocolate and condensed milk.
  5. Cafรฉ Dโ€™Liquid: Offers a modern twist on traditional desserts, including fusion pastries.

Average Costs

  • Kue Cubir: IDR 5,000 - 15,000 per piece
  • Kue Lapis: IDR 20,000 - 30,000 per slice
  • Pisang Molen: IDR 10,000 - 20,000 per piece
  • Dadar Gulung: IDR 5,000 - 15,000 per piece
  • Kue Putu: IDR 5,000 - 10,000 per piece
  • Es Cendol: IDR 10,000 - 20,000 per bowl

Unique Preparation or Serving Procedures

  • Kue Lapis: Traditionally steamed in layers, requiring careful timing to achieve the perfect texture.
  • Dadar Gulung: Served rolled up, often garnished with additional grated coconut for texture.
  • Es Cendol: Typically served in a bowl with ice, allowing for a refreshing experience, especially in warm weather.

Cultural and Local Considerations

  • Sharing: Desserts are often shared among friends and family, reflecting the communal culture.
  • Street Vendors: Many pastries are available from street vendors, providing an authentic experience. Be mindful of hygiene.
  • Local Ingredients: Many desserts use local ingredients like pandan leaves, coconut, and palm sugar, which are integral to Indonesian cuisine.
  • Timing: Some desserts are more popular during specific times of the day, such as evening snacks.

Enjoying pastries and desserts in Bandung offers a delightful glimpse into the local culture and culinary traditions.