One of the little pleasures of the Aria Hotel has been their daily changing breakfast offering of traditional cakes. Every morning, we've either met up with old favourites, or discovered new ones.

In the first category are lumpur kentang, prol tape, and dadar gulung (although it turns out the latter has a delicious chocolate and banana cousin).

New to us, however, were mata roda and lapis jongkong. Some of the kue I can't track down with accuracy. We had, for example, talam tape ketan hijau. This is how you make tape ketan hijau. Ours was made into little cubes, and tasted coconutty, but I can't quite find the right picture. Similarly, our sentiling looked a bit like this, but without the coloured layers.