Smashed potatoes mixed with a hint of coconut milk and flour create a soft, pancake-like base for this traditional Kue Bawang. The batter cooks into a tender shell that holds a fragrant, savory filling of minced chicken, shredded carrots, and aromatic garlic. Finished with fresh celery leaves and a kick of sliced chili, these cakes offer a satisfying balance of creamy texture and bite.
Preparing these at home is a straightforward process of pan-cooking the batter until it reaches a light, golden finish. Because the chicken and vegetable filling is prepared separately with a touch of white pepper and coconut milk, it carries a deep, layered taste that pairs well with the neutral, slightly sweet potato batter.
These onion cakes serve as a hearty snack or a light lunch option when you are looking for something warm and substantial. They are best enjoyed fresh from the pan while the edges are still soft and the topping remains vibrant. Whether you serve them as a midday treat or a unique appetizer, they provide a comforting, home-cooked feel to any table.
Read Full StoryIf you enjoy the satisfying crunch of Kue Bawang, you will likely appreciate exploring other traditional Indonesian savory snacks that rely on similar deep-frying techniques. For those who want to master the art of chewy, savory bites, trying a homemade batch of Pempek Palembang is a logical next step in your kitchen journey. Alternatively, if you are looking for a more substantial snack, our guide to preparing Indonesian fried fish cakes offers a deeper dive into the textures that define authentic street food staples.
Key Ingredients
- Potatoes: Smashed potatoes provide the foundational structure and soft texture for the cake batter.
- All-purpose flour: This flour acts as the main binding agent to create the cake's body.
- Tapioca flour: Used to refine the texture and add a slight chewiness to the batter.
- Coconut milk: Adds a rich, creamy consistency and distinct flavor to both the batter and chicken filling.
- Minced chicken: Provides a savory protein component for the heart of the onion cake filling.
- Butter: Used to enrich the batter and grease the pan for a golden, non-stick finish.
- Celery leaves: Added as a fresh herbal topping to complement the savory onion cake profile.
Explore More Indonesian and Global Tea-Time Classics
- Bingka Singkong (Cassava Cake): This traditional steamed cake offers a softer contrast to the crispy nature of onion crackers, perfect for balancing out your snack platter.
- Medovik (Russian Honey Cake): If you want to move from savory to sweet, this layered honey cake is a sophisticated challenge for bakers who enjoy precision.
- Pempek Ikan Palembang (Palembang Fish Cake): Master this iconic regional specialty if you are interested in exploring how seafood, starch, and vinegar sauce create a quintessential flavor profile.
Kue Bawang (Onion Cake)
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