Kue kembang goyang
Kue kembang goyang
| Subclass of | kue, fried food  |
|---|---|
| Location | Jakarta |
| Country of origin | Inndonesiya |
| Made from material | rice flour, egg as food, sugar |
| Fabrication method | frying |
Kue kembang goyang walla kuih loyang ko ñaamdu Indoneesi e ñaamdu Malesi, ko ñaamdu aadaaji (kuih) nanndundu e puɗi, jokkondirndu e ñaamdu Betawi e ñaamdu Malaysi.
Etimoloji
So en firtii e ɗemngal Engele, konngol kembang goyang ngol firti ko puɗol dimmbotoongol (kembang). Kue kembang goyang ina waɗi mburu maaro mo jillondirta e egguuji, suukara, ɓuuɓri ɓuuɓri, ɓuuɓri njuumri, sahaa e sahaa fof kadi ko ɓuuɓri nguura. Kosam ɗam maa ɓuuɓne caggal nde nebam ɗam ɓuuɓnaa e huutoraade mooftirgel kembang goyang. Caggal nde nebam e kembang goyang mooftirgel ngel wuli, mooftirgel ngel waɗee e nder ɓuuɓri ndii, caggal ɗuum waɗee e nder nebam ngulɗam ɗam kadi e won e diƴƴe seeɗa haa ɓuuɓri ndii ɓuuɓtoo.[1][2][3]
Tuugnorgal
[taƴto | taƴto ɗaɗi wiki]- ↑ "Plethora of Betawi traditional culinary to recognize". The Jakarta Post (in Engeleere). 22 June 2018. Retrieved 2020-09-21.
- ↑ "KUIH LOYANG". pemetaanbudaya.my/category/culture/57 (in Malayeere). Retrieved 2020-11-06.
- ↑ "Resep dan Cara Membuat Kue Kembang Goyang Renyah". merdeka.com (in Endonesiire). 19 March 2020. Retrieved 2020-09-21.