|Alternative names||Kue koya|
|Type||Kue kering (traditional cookie)|
|Place of origin||
|Region or state||West Java, Jakarta, Central Java, Yogyakarta, East Java|
|Serving temperature||Room temperature|
|Main ingredients||Mung beans, powdered sugar, vanilla essence|
|Variations||kue koya kacang tanah (peanut)|
Kue satu (in West Java and Jakarta) or kue koya (in Central and East Java) is a popular traditional kue kering (traditional cookie) of white-colored sweet mung beans powder that is crumbled when being bitten. It is commonly found as traditional cookie in Indonesia, especially in Java island. In Indonesia, this cookie is popularly served during festive occasions, such as Lebaran (Eid al Fitr), Natal (Christmas), and Imlek (Chinese new year). It is believed that the cookies derived from Chinese Peranakan traditional cookies or dry kue.
Ingredients and cooking method
Kue satu or kue koya is one of the simplest and easiest kue kering (traditional cookie) in Indonesian cuisine. It employed only four ingredients; mung beans, powdered sugar, vanilla essence, and water. The mung beans are being sautéed without oil until its green skin are cracked. Peeled and remove the skin, and mashed or ground the mung beans manually using mortar and pestle, or using electrical food processor or blender. The powdered mung beans is then mixed with powdered sugar, vanilla essence, and small amount of water to create the dough. The dough then placed into small cookie molds and then bake them in the oven of 150 degree Celsius heat. Then the baked cookies are aired and sun-dried for several hours before place them in air-tight glass or plastic cookie jar.
The most common kue koya uses mung beans that created the white-colored powder. Another variant is called kue koya kacang tanah that uses common ground peanuts instead of mung beans, thus created a brown-colored kue koya.
- "Resep Membuat Kue satu (Kue Koya) Tradisional Mudah dan Sederhana" (in Indonesian). Masak Kue. Retrieved 24 June 2015.