Kue is a fairly broad term in Indonesian to describe a wide variety of snacks including cakes, cookies, fritters, pies, scones, and patisserie.

[7] The earliest record about ancient form of kue as sweet snack is found in the 9th century Old Javanese Kakawin Ramayana of Mataram Kingdom era, mentioning about modakanda sagula which means sugared delicacies.

Indeed, the basic ingredients of traditional Javanese kue are usually containing glutinous rice, coconut milk and palm sugar (gula jawa); all are common commodities of the agricultural kingdom in Java.

Kue apem is present in a number of Javanese royal rituals as offerings, such as during the jumenengan commemoration or the king's ascension to the throne before the Ramadhan fast.

The earliest record mentioning wajik, a traditional Javanese kue of sweetened glutinous rice, is in the manuscript of Nawaruji or Sang Hyang Tattawajnana written by Mpu Siswamurti, originated from the late Majapahit era around the 16th century.

[12] The colourfully decorated jajan pasar is usually given as a food gift, or served to accompany tumpeng (the main dish) during traditional Javanese ceremonies.

[15] According to culinary historian Fadly Rahman, the tradition of serving kue kering (pastries) during special occasion emerged during the Dutch colonial period.

Popular flavouring agents and spices includes coconut, peanut, green pandan, ginger, cinnamon, vanilla and chocolate.

Today, in urban Indonesian society, kue are popular snacks for brunch or afternoon break, often to accompany coffee or tea.

[17] Various kue are often offered alongside Western pastries and cakes in cafes, coffee shops, snack stalls and warung kopi.

Traditionally, kue are made prior to certain celebration or events such as lebaran or natal, often homemade in Indonesian households and communities.

Kue basah is usually made with rich coconut milk, along with sugar and rice flour; as a result it can not keep for more than a day or two,[7] especially in the hot and humid Indonesian tropical climate.

Kue kering is often served during annual holidays and important festivities, popularly offered to visiting guests during Lebaran and Natal.