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Kue bagea

Kue bagea (also called sago cake) is a cake originating from Ternate in North Maluku, Indonesia. It has a round shape and creamy color. Bagea has a hard consistency that can be softened in tea or water, to make it easier to chew. It is prepared using sago, a plant-based starch derived from the sago palm or sago cycad.

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Key facts & relationships

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Course
Snack, dessert
Created by
Moluccans
Place of origin
Indonesia
Region or state
Eastern Indonesia
Serving temperature
room temperature
Type
Cake, pastry, kue

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Overview

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Map overview Semantic statistics

Kue bagea

Nodes8
Edges7
Triples6
Avg. degree1.75
Density0.25
Components1

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Kue bagea

Top relations

Course · 1
Kue bagea → Snack, dessert
Created by · 1
Kue bagea → Moluccans
Place of origin · 1
Kue bagea → Indonesia
Region or state · 1
Kue bagea → Eastern Indonesia
Serving temperature · 1
Kue bagea → room temperature
Type · 1
Kue bagea → Cake, pastry, kue

Important terminology Word statistics

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Important terminology

bagea kue indonesia sago cake also ternate called originating north maluku round shape creamy color hard consistency softened tea water

Entity relationships Subject–Predicate–Object triples

SubjectPredicateObjectConfidenceSrc
Kue bageaCourseSnack, dessert1.00infobox
Kue bageaCreated byMoluccans1.00infobox
Kue bageaPlace of originIndonesia1.00infobox
Kue bageaRegion or stateEastern Indonesia1.00infobox
Kue bageaServing temperatureroom temperature1.00infobox
Kue bageaTypeCake, pastry, kue1.00infobox

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