Which Indonesian city is the origin of kue gapit?

The Indonesian city that is the origin of kue gapit is Cirebon, in West Java.

Kue gapit is a traditional Indonesian kue kering, or dry snack, associated particularly with Cirebon. It is made by cooking a small portion of batter between iron molds, producing a crisp cake with a waffle-like pattern. The name comes from the Indonesian cooking action mengapit, meaning to clamp or sandwich between something.

Tapioca flour is commonly used, although recipes can vary. A documented recipe may include wheat flour, rice flour, eggs, coconut water, sugar, salt, and cinnamon. Makers also produce flavors such as chocolate, sesame, cheese, ginger, prawn, and balado, a spicy seasoning.

Kue gapit is often bought as an oleh-oleh, or souvenir, by visitors to Cirebon. It is sometimes confused with other thin molded snacks such as semprong and simping, but those have different regional associations and shapes. Gapit is generally smaller and thicker, and its Cirebon identity is central to how the snack is presented and sold.