The most common type of bakmi in Indonesia is mi kuning or 'yellow noodles' made from finely ground wheat, sometimes enriched with eggs as mi telur (egg noodle) made into dough, ground and run through holes to create noodle strings.
In Indonesia, the most popular form of bakmi is yellow noodles, crafted from finely milled wheat flour, occasionally augmented with eggs to produce mi telur (egg noodles), which are then shaped into a dough, ground, and passed through tiny openings to generate noodle strands.