{{short description|Indonesian traditional snack}} {{Infobox food | name = Kue gapit | image = Kue gapit, 2015-06-16.jpg | image_size = 350px | caption = Whole (left) and partial kue gapit; scale bar shows 1 cm / 1″ | alternate_name = | country = Indonesia | region = Cirebon, West Java | creator = | course = | type = Snack (Kue) | served = | main_ingredient = {{plain list| *Tapioca *Egg }} | variations = | calories = | other = }} '''Kue gapit''' is an Indonesian ''kue kering'' (dry snack) which originates from Cirebon, West Java. Generally made from tapioca flour, its name comes from the cooking process, in which it is grilled between iron molds like a waffle. The snack comes in a variety of shapes and flavors. Though it is a popular souvenir among visitors to Cirebon, residents of the region rarely eat it.
==Preparation== One recipe for Kue Gapit from the Indonesian magazine ''Femina'' calls for wheat, rice flour, chicken eggs, coconut water, salt, sugar, and cinnamon. The egg is first beaten, then the cinnamon and sugar is mixed in. Once the egg has been absorbed by the mixture, the flour and salt is added, and this concoction is mixed further. After adding the coconut water, a tablespoon of the mixture is added between iron molds and grilled until it has been cooked. This is repeated until the mixture is used up. The resulting Kue are then stored for later consumption.<ref>{{cite web|title=Kue Gapit |work=Femina (via MSN.com) |url=http://u.msn.com/id-id/kuliner/resep/kue-gapit/fd-354896f3-3521-58cf-985e-c8ba584981dd |archive-date=17 June 2015 |language=id |archive-url=https://web.archive.org/web/20150617185242/http://u.msn.com/id-id/kuliner/resep/kue-gapit/fd-354896f3-3521-58cf-985e-c8ba584981dd |access-date=17 June 2015 |url-status=dead }}</ref> Generally, however, tapioca is used rather than this mix of flours. The kue can be eaten on its own, or as a side dish.<ref name="KoranJakarta"/>
Numerous flavors are available, including chocolate, sesame seed, cheese, ginger, prawn, and ''balado'' (spicy).<ref name="IDA"/> Additional flavorings are added during the mixing process.<ref name="Fajar"/> The molds come in a variety of shapes and sizes, though those with waffle-like square patterns are common; molds with space for more than one kue are available.<ref name="KoranJakarta">{{cite web|url=http://www.koran-jakarta.com/?pg=instagram_detail&berita_id=23981 |work=Koran Jakarta |title=Kalau Sudah Duduk Lupa Berdiri |trans-title=Once You Sit, You Forget to Stand Up |language=id |archive-url=https://web.archive.org/web/20150617165214/http://www.koran-jakarta.com/?pg=instagram_detail&berita_id=23981 |archive-date=17 June 2015 |access-date=17 June 2015 |date=14 November 2014 |url-status=dead }}</ref><ref name="Fajar">{{cite news|url=http://bisnis.fajarnews.com/read/2014/10/17/608/kue.gapit.diminati.konsumen |title=Kue Gapit Diminati Konsumen |trans-title=Kue Gapit Craved by Consumers |language=id |work=Fajar News |date=17 October 2014 |archive-url=https://web.archive.org/web/20150617164906/http://bisnis.fajarnews.com/read/2014/10/17/608/kue.gapit.diminati.konsumen |archive-date=17 June 2015 |access-date=17 June 2015 |author=Zeyka Apika |url-status=dead }}</ref>
==Description== The name ''gapit'' comes from the cooking process, in which the kue are cooked between iron molds; this is known as ''mengapit'' in Indonesian. Kue gapit can be differentiated from semprong and simping, which are prepared in a similar fashion, by its size. Whereas simping, which originates from Purwakarta, is large and thin, gapit is smaller and thicker.<ref name="IDA">{{Cite web|author=Ida Romlah |title=Terus Berinovasi dengan Rasa Kue Gapit |trans-title=Always Innovating with Flavors of Kue Gapit |language=id |work=Kompas |url=http://travel.kompas.com/read/2014/08/04/174300827/Terus.Berinovasi.dengan.Rasa.Kue.Gapit |archive-url=https://web.archive.org/web/20150617185322/http://travel.kompas.com/read/2014/08/04/174300827/Terus.Berinovasi.dengan.Rasa.Kue.Gapit |archive-date=17 June 2015 |access-date=17 June 2015 |date=4 August 2014 |url-status=dead }}</ref><ref>{{cite web|date=7 September 2014 |trans-title=Touching the Soul at the Great Mosque |title=Menyentuh Kalbu di Masjid Agung |language=id |work=Republika |url=http://www.republika.co.id/berita/koran/jelajah-koran/14/09/07/nbiz7f-menyentuh-kalbu-di-masjid-agung |access-date=17 June 2015 |archive-url=https://web.archive.org/web/20150617172310/http://www.republika.co.id/berita/koran/jelajah-koran/14/09/07/nbiz7f-menyentuh-kalbu-di-masjid-agung |archive-date=17 June 2015 |author=Angga Indrawan |url-status=dead }}</ref>
The cakes are traditional in the Cirebon area of West Java. Other snacks from the region include lantak, ladu, doplak, klitik, and intip gunung jati.<ref>{{cite book |title=Jalan-Jalan Ke Cirebon: Sega Jamblang Sampai Batik Trusmian |trans-title=Travelling to Cirebon: From Jamblang Rice to Trusmian Batik |language=id |publisher=Gramedia |page=75 |year=2009 |author=Nieza |url=https://books.google.com/books?id=jrPxL3IW1poC |isbn=978-979-22-4996-5 }}</ref> Kue gapit is frequently purchased as a souvenir (''oleh-oleh''), and production is a common source of income in the region.<ref name="IDA"/> In the lead up to Lebaran, sales are known to double.<ref name="Fajar"/> However, the local residents of Cirebon rarely eat the kue; the ''Cirebon Post'' attributes this to a lack of knowledge of the food's heritage value and the ready availability of factory-produced snacks.<ref>{{cite news|work=Cirebon Post |url=http://cirebonpost.com/index.php/component/k2/item/1081-kue-gapit-camilan-khas-cirebon-yang-mulai-dilupakan |title=Kue Gapit, Camilan Khas Cirebon yang Mulai Dilupakan |trans-title=Kue Gapit, a Traditional Snack of Cirebon that Is Being Forgotten |author=Imam |date=14 October 2014 |archive-url=https://web.archive.org/web/20150617170532/http://cirebonpost.com/index.php/component/k2/item/1081-kue-gapit-camilan-khas-cirebon-yang-mulai-dilupakan |archive-date=17 June 2015 |access-date=17 June 2015 |url-status=dead }}</ref>
==See also== {{Portal|Food|Indonesia}} {{Commons category}} * Wafer * Waffle
==References== {{reflist|30em}}
{{Kue}} {{Indonesian cuisine}}
Category:Indonesian cuisine Category:Kue