72 Authentic And Easy Traditional Indonesian Desserts / Snacks

If you love desserts, you really must try Indonesian desserts or snacks. Not only are they attractive in colors, but also rich in flavors and texture.

Indonesia with thousands of islands and over a thousand ethnic groups offer so many food and desserts to enjoy. (1)

Each ethnic group has their own snacks and desserts, each uniquely crafted and influenced by the diverse traditions and flavors of its various ethnic groups.

Indonesian sweet desserts are called kue, while savoury snacks have their own names. I will try to gather all the desserts and snacks I know in this article.

I have always loved the traditional Indonesian desserts in Indonesia since childhood. I feel lucky to grow up in Jakarta, the capital city of Indonesia. I got the chance to experience culinary heritage from many ethnic groups.

Most of the Indonesian desserts are made of coconut, coconut milk, palm sugar, coconut sugar, rice flour, or tapioca flour. They put a lot of sugar back in the old days but in modern days, many bakers and chefs developed the recipes to be less sweet without changing the original recipe.

I have tried so many Indonesian desserts recipes and here are the popular ones that are also easy to make at home.

There are some desserts that are already difficult to find on the streets, but if you are lucky, you can get some or even make some at home.

I have included some Indonesian desserts with recipes and videos in this article. If I miss any that you know of, please let me know in the comment below.

1. Klepon Pandan or Klepon Ubi Ungu

Klepon is one of the popular Indonesian desserts. Klepon is also known as Ondeh-ondeh in some islands like Sulawesi or Sumatra. It is made of rice flour with coconut sugar fillings inside which pops in the mouth.

The green color is made with pandan extract, the purple one is made of purple yam. They are both delicious and authentic Indonesian desserts.

Recently, many bakers popularized klepon by making Klepon Cake, a modern 3 layer cake made of pandan extract and has coconut sugar and shredded coconut as decoration.

You can try making klepon or ondeh-ondeh at home by yourself. It is so easy and you can enjoy making it with your family.

2. Pisang Goreng or Banana Fritters

Banana fritters or pisang goreng was voted as the most delicious deep-fried desserts in the world by TasteAtlas.

Indonesia produce so many bananas daily in so many areas. No wonder a lot of desserts are made out of it. Moreover, there are different types of bananas for different desserts!

You can always find pisang goreng easily throughout Indonesia. There are many kinds of pisang goreng with so many types of bananas.

3. Kue Ku or Ang Ku Kueh

Kue Ku’s original name comes from Chinese, Ang Ku Kueh. Ang means red, Ku means turtle. The cake represents prosperity, happiness and longevity. Chinese uses turtle for these meanings. That’s why the cake is shaped with a turtle mold.

So many variations came up during. Even the colors are varied. The green one uses pandan extract, the purple one uses purple yam, the red uses red coloring.

The fillings is always sweetened mung bean paste. The skin is almost like mochi, but this one is a bit oily.

You can find Kue Ku in almost every store that sells local desserts.

Try to make one at home. I have a less sweet version with purple yam.

4. Talam Ubi Ungu / Pandan

Talam is a steamed rice cake with coconut milk layer. It usually consists of 2 layers or flavors. One is coconut milk, the other one is varied. There is a green version, as you know, made of pandan extract, purple yam, and even pumpkin.

They are all so delicious and easy to make, even if you have never tried making Indonesian dessert before. Just follow the steps in the article and use any cute pudding mold that you have.

I have a simple recipe here  for Talam Ubi Ungu or Purple Yam Steamed Cake, Talam Labu Kuning (Pumpkin) that you can try yourself.

5. Lapis Legit or Lapis Susu

This is a very popular old time cake since Dutch colonization in Indonesia. The cake consists of up to 40 thin layers of very moist cake made of egg yolk, butter, and spices like cardamom and cinnamon. Hence, the name Thousand Layer Cake.

Lapis legit is always in high demand during Chinese New Year and Idul Fitri. A lot of bakers make this cake with premium butter and the price is quite high depending on the ingredients used.

The making takes a lot of time and effort. Each layer has to be baked at the right time, not too fast and not too long to get the right texture. In addition to that, the premium ingredients contribute to the price.

Here is the recipe and how to make Lapis Legit.

6. Kue Awuk

Kue Awuk is steamed glutinous rice flour cake with densely packed shredded coconut. The color is usually white and pink.

Nowadays, it is quite difficult to find this little diamond-shaped cake. But don’t worry, you can make one yourself at home and treat your family.

It is simple and easy to make. Here is the link to the recipe.

7. Wingko Babat

Another cake that uses a lot of shredded coconut is wingko babat. Its origin is from Java island. The difference between kue awuk and wingko babat is wingko is baked on a pan.

My recipe here has cheese in it. If you prefer the original one, just omit the cheese. I have adjusted the original recipe to be less sweet. If you go to Central Java, you will find that the wingko is very sweet.

The good thing about this dessert is it is gluten free, so it is safe for Celiac disease patients.

8. Ongol-ongol

This traditional dessert is similar to Turkish Delight in Turkey. The main ingredients are tapioca flour and palm sugar or coconut sugar. It is then covered with steamed shredded coconut.

The shape is irregular due to its gooey texture and they are usually sold in a box.

Ongol-ongol is very popular and a lot of people like it so much, even the young generation favor it.

Here is the recipe if you would like to try it at home.

9. Serabi Pandan

Serabi Pandan is traditional Indonesian pancake made of rice flour and pandan extract. It is then served with coconut sugar, sometimes mixed with durian paste. The pancake has small perforated surface due to the use of instant yeast as one of the ingredients.

There is also a white serabi without pandan extract, the taste is more of coconut milk and it has shredded coconut inside.

If you decide to try, you can make pandan serabi at home with a pan.

9. Candil Ubi Ungu

Candil is tapioca balls made of sweet potato. There is no fillings inside, but you eat it with sweetened coconut milk.

It can be eaten along with other dessert that used sweetened coconut milk, for example sago pearl and even coconut flesh.

Add this dish as your family choice of dessert. It is really worth it!

10. Bugis Mandi

Bugis mandi is an Indonesian traditional dessert made of steamed glutinous rice flour with sweetened coconut filling. It is then soaked or steamed with creamy coconut milk.

This cute dessert originated from Bugis tribe in Makassar, Sulawesi. This popular snack is served during Idul Fitri, fasting month, and wedding ceremony.

Many versions of bugis mandi are created, the original is using pandan extract. Black glutinous rice flour will make bugis mandi in black color, while purple yam will turn it purple.

The flavor is different from each other, but still very delightful with its sweetened coconut shreds inside.

My family loves bugis mandi, that’s why I often make this dessert at home. If you decide to try the purple yam bugis mandi, check out the recipe. 

11. Apem

Indonesia has fermented cassava that can be created into a lot of cake varieties. One of the is apem. Combined with rice flour, pandan extract, a little tape (fermented cassava), it becomes a very nice dessert eaten with steamed shredded coconut.

Even if you don’t have fermented cassava in your area, you can still make this cake. There is a version without fermented cassava which is easier to make.

12. Gemblong

As I have mentioned earlier, the ingredients used in Indonesian dessert are basically the same. But they are so versatile and creative, they can be turned into many kinds of delightful dessert.

For example, Gemblong. It is deep-fried glutinous rice flour and coconut dough, and covered with coconut sugar or palm sugar.

This is a very popular dessert in Indonesia. A lot of people from young to old love it so much. It is easy to find and to make, but if you use too much glutinous rice flour and not enough water, it can be hard and difficult to chew.

Here is a gemblong recipe from my kitchen that is tested well.

13. Kue Lumpang

Kue Lumpang is a very popular dessert made of tapioca flour and rice flour combined. It is mixed with pandan extract and steamed. Served with steamed shredded coconut.

If you happen to come by Indonesia, try to have a bite of this. It is so good, one store sold this cake by thousands of boxes per day as souvenir.

This cake does not have long shelf life since it is made of coconut milk. You have to consume it right away or at least until the next day.

Keep it refrigerated if you can’t finish in a day.

14. Ketan Srikaya

Ketan srikaya or also known as Seri Muka in Malaysia is 2 layer steamed glutinous rice and custard. The combination of sweet and a little bit salty with coconut flavor makes this cake is so popular.

The original version is green and cream to yellow color, but then there are many versions created. There is a butterfly pea flower mixed with the steamed glutinous rice or plain white.

15. Getuk Lindri

Getuk lindri is  steamed fermented cassava, plain, mixed with cocoa powder or with cheese. It is eaten with steamed shredded coconut.

This cute dessert is from Magelang, Eastern Java. It symbolized gratitude and simplicity. It is very simple and easy to make. To make it more attractive, local people put some coloring and eye-catching shapes.

I love the texture of getuk lindri and I like the flavor with cheese and coconut. You can try it yourself.

16. Pandan Chiffon Cake

Pandan chiffon cake is not really Indonesia’s authentic dessert, each country knows and has its own chiffon cake. What’s unique in Indonesian chiffon cake is it uses pandan extract and coconut milk, making it different from the chiffon cake in the world.

This cake among other traditional dessert is popular to young and old. The soft texture, the pandan fragrance and the coconut flavor are just perfect. Try as much as you can to use the homemade pandan extract.

If you love baking, you should really try making this pandan chiffon cake.

17. Ketan Serundeng

Ketan serundeng is steamed glutinous rice shaped round and covered with savoury and spicy coconut shreds.

The sticky rice cake is steamed with coconut milk and salt, while the coconut shreds are cooked with spices and chili.

This dessert is not a sweet dessert, it only uses a little sugar to enhance the flavor.

Try this sticky rice cake, it is really delicious!

18. Roti Bluder

Roti Bluder is similar to French brioche. Roti bluder was brought to Indonesia during Dutch colonization.

It is super soft bread made of lots of egg yolk and butter, making it the most moist bread in Indonesian dessert list. It has fillings like chocolate, cheese, or smoked beef and cheese.

Making this bread is challenging, but it’s worth it, you will have a very soft, spongy bread.

19. Bolen Pisang

Bananas are very abundant in Indonesia, that’s why there are so many desserts creation using bananas, like this bolen pisang.

It is actually pastry with banana filling with added chocolate or cheese. It is very popular, there are many bakeries in Bandung selling this cake. It was then followed by so many bakeries in other cities. The small delight become souvenir and teatime snack.

Making this bolen pisang at home can be challenging but really fun to do. It involves folding the pastry skin to make crispy layers.

20. Ontbijtkoek

Dutch colonization left Indonesian this wonderful cake recipe called ontbijtkoek. It is spiced sponge cake with palm sugar. It has aromatic flavor with spices like cardamom, cinnamon, star annise, and cloves.

It is usually sold in slices or one whole pan in traditional dessert store.

This is just like regular sponge cake, very easy to make, and you can make one for your family with this recipe.

21. Nastar (pineapple cake)

I must warn you this. Once you try Nastar, it will be difficult to stop, super addicting! Its cute, round shape with golden color is actually cookies with pineapple jam filling inside.

This was first made during Idul Fitri and other festive celebrations like Chinese New Year and Christmas. But later on, since this is everyone’s favorite snack, people can see it all year round.

The recipe gets better and better. Each household has its own nastar trademark, so you still want to try other people’s nastar.

Here is a recipe for your to make at home!

22. Lapis Surabaya

This is originally a premium butter cake originated during Dutch colonization era. It is a 3 layer cake made with lots of egg yolks and butter.

It has been popular until now, served as gifts during Chinese New Year, Idul Fitri and Christmas festivities.

23. Mung Bean Porridge (Bubur Kacang Hijau)

Mung bean porridge is made using mung bean. To sweeten it, coconut sugar or palm sugar is added. You can substitute it with rock sugar or regular white sugar if you like. Add pandan leaves and ginger to make the porridge more fragrant.

This porridge is served as dessert and can be a good break fasting option for the Muslims during fasting month.

24. Bolu Tape Kenari

Fermented cassava is a good baking ingredient in Indonesian dessert. Not only is it healthy, but is also a good addition to make cake soft and moist.

This cake is actually regular sponge cake but adding fermented cassava can be tricky for a beginner. If it is mixed well, the cake can be superb and become much more delicious.

Raisins or almond slices can be added on the top or mixed together, adding more flavor to the cake. But plain fermented cassava cake it already very tempting.

25. Onde-onde

Onde-onde here is a deep-fried glutinous rice flour balls with mung bean filling inside. It is a little bit crunchy from the outside because of the sesame seeds and very soft and chewy inside.

This little snack is similar to the one served in Hong Kong dim sum. In Hong Kong dimsum, the filling is usually stuffed with melting black sesame seeds, while Onde-onde in Indonesia is filled with steamed mung bean blended with coconut milk.

This type of Indonesian desserts are so loved by many generations. It is simple but very delightful. Here is a simple way to do it at home.

26. Wajik

This cute little brown cake is made of steamed glutinous rice, mixed with coconut sugar and coconut milk.

Nowadays, there are green wajik (pandan extract) or blue wajik (butterfly pea flower extract).

The chewy texture is very addicting. This is considered one of the popular Indonesian desserts loved by so many. Here is the link to the recipe.

27. Dadar gulung

This is a very thin pancake with freshly grated coconut cooked with coconut sugar as fillngs. Dadar gulung or rolled green omelet is very famous in Indonesia.

First of all, freshly grated coconut need to be steamed and cooked with coconut sugar. It is then placed in the middle of the thin, green omelet and folded just like spring roll. And it is just ready to eat.

28. Putu Ayu

The name has a unique meaning. Putu means a steamed cake. Ayu means pretty. The cute cake with its pretty form is green and white in color. The white color is from the freshly grated coconut.

Putu Ayu originally comes from China. It was originally called Xian Ru Xiao Long. It was cooked using a bamboo stick as a mold.

There are many types of putu cake in Indonesia. It is considered as the most favored Indonesian desserts.

29. Pulut Hitam

Pulut hitam is a black glutinous rice porridge with coconut sugar or any sugar. Usually coconut milk sauce is poured on top of the pulut hitam. The combination of nuttry flavor, chewy texture and salty coconut milk is superb.

The glutinous rice is soaked in water 2 hours to overnight to make it easier to cook. It takes around 45 minutes altogether to cook.

Pulut Hitam is really worth it to try cooking and eating. Here is the recipe!

30. Lapis sagu

Lapis means layer. This soft, bouncy cake is made of tapioca flour and coconut milk. It is then steamed layer by layer until the batter is finished.

There are many flavors using green pandan extract, chocolate, or red coloring.

The texture is very soft and also very delightful.

31. Kue Lumpur

Lumpur means mud. This cute, round cake was introduced by the Portuguese during Portuguese civilization. In Portugal it was called pasteis de nata. It was made by egg yolk and milk, similar to custard.

Indonesian pasteis de nata has evolved so much adapting to local flavor and ingredients. The Indonesian version has mashed potatoes or cake flour. The cake is also sprinkled with raisins on top.

32. Nagasari

Nagasari is another variation made of bananas and rice flour. Indonesia is blessed with abundant banana production daily, so there are many snacks using bananas as the main ingredient.

This little cake has a slice of ripe banana covered with rice flour and coconut milk batter. It is then wrapped with banana leaves and steamed.

33. Carabikang

Carabikang is a baked rice flour cake with coconut milk and many colorings to make it more attractive.

It is fermented and then baked in a special pan with round molds. After it is baked, it is placed on top of a bottle or glass to make the cake bloom in shape, resembling a rose.

The color can come from natural colorings like pandan extract, butterfly pea flower extract or purple sweet potato.

34. Pie Susu or Milk Tart

Pai Susu or Milk Tart is a thin pie with custard in the middle. It is very popular in Indonesia and has become souvenir icon in several cities.

Its taste is almost similar to the Hongkong egg custard pie. The difference is the custard layer is thinner, so the taste of the crust really blends in with the filling well.

I know for some, the pai susu is too sweet, so I tried making a less sweeter version. It can be as nice as the one you get for souvenirs from several cities in Indonesia.

Here is a less sweeter version you can try at home.

35. Kue Cucur

Kue cucur is a mix of coconut sugar and rice flour. The name cucur is referring to act of pouring, the way it is made.

The batter is poured in a pan of hot oil. It is round in shape with crispy outer and soft in the middle.

Kue cucur was introduced to Sumatera island from Indian sellers. It is usually served during festive celebrations like births, weddings, etc.

36. Lapis Beras (Rice Flour Layer Cake)

Lapis beras in Indonesia has several versions from several cities but they are basically the same.

It is made with coconut milk and rice flour. Its layers are combination of pandan extract flavor and chocolate.

I made a version of pandan extract and charcoal color. The appearance of this dessert is very attractive with its many thin layers.

This type of Indonesian dessert is also very nice for tea time snack, served with black coffee.

37. Bubur Sum Sum

This is rice flour porridge with coconut milk and some coconut or palm sugar drizzled on top. The serving is very varied with sweet potato balls (candil) or with palm fruits.

Bubur sum sum is the type of dessert you find during fasting month.

38. Jongkong

Jongkong is rice flour dessert made of pandan extract and coconut milk. It is usually served in a small plastic cup.

39. Kue Lupis

Kue Lupis is made of glutinous rice steamed and wrapped in banana leaf. It is then covered with freshly grated coconut and drizzled with coconut sugar.

This triangle-shaped sticky rice is a type of dumplings. It is a good choice for after lunch or after dinner snack.

Everyone loves this cute little sticky rice. Here is a link to the recipe.

40. Es Cincau

Cincau is made with the extract of certain leaves called Cyclea Barbata or Platostoma. The leaves are usually pressed and crumpled with hands and water, extracting the gel like substance.

It is then left to set like a very soft pudding. The pudding can be served with coconut milk and coconut sugar.

It is really refreshing and has lots of health benefits. It helps reduce inflammation and helps cool down the heat.

41. Es Bongko

Es Bongko is made from rice flour, tapioca flour, and pandan extract. It will be placed in a pan and after it is set, it can be cut into slices and eaten with coconut milk and coconut sugar syrup.

Sometimes other ingredients like sago pearls, red beans are added to add more flavor and varieties.

42. Es Teler

Es Teler is a very popular ice shaved dessert in Indonesia. It consists of avocado slices, coconut meat, some fruit jelly, syrup, condensed milk, and shaved ice.

43. Terang Bulan (Martabak)

Martabak is a large and thick pancake with lots of chocolate, grated cheese and roasted peanuts sticked with condensed milk.

This is a very popular dessert in the evening. It is super sweet but very addicting. The inside of the cake is very soft and has pores caused by fermentation of the batter. There is a crispy sides of the cake that many people love. Hence, there is a crispy version of Martabak.

The toppings can be varied from chocolate, cheese, peanuts, bananas, even ovomaltine or Nutella. No matter how addicting it is, you really need to watch the calories eating this dessert!

People call it Terang Bulan in several places because its shape is like the full moon.

44. Martabak Telor

Another version of martabak is the savory one called martabak telor. It is made of eggs, minced beef, lots of minced leeks, wrapped in a thin, crispy skin. It is like a big square of wrapped omelette.

The wrapped omelette is cut in small squares and served with sweet and sour gravy and pickles.

You can usually find Martabak Telor in the same stall as Martabak Terang Bulan.

45. Kolak

Kolak is a coconut milk stew with bananas, cassava, and sweet potatoes. It is sweetened with coconut sugar and pandan leaves aroma.

The bananas, cassava and sweet potatoes are cooked in coconut milk until tender. It can be served with sugar palm fruits.

46. Cendol

Cendol is iced sweet dessert made of pandan extract and rice flour formed into jelly droplets. It is served with coconut milk and coconut sugar.

Cendol is one popular Indonesian desserts during hot weather. It is enjoyed with cold ice and coconut milk.

47. Selendang Mayang

Selendang mayang is a type of ice dessert made of tapioca or sweet potato starch with 2-3 colorings. It is served with coconut milk and some red syrup.

Selendang means shawl because the color and shape of the cake is similar to or reminds people of shawl.

48. Putu Mayang

Putu mayang is noodle like rice flour dessert served with coconut sugar cooked with coconut milk.

The rice flour mixture is shaped like noodle made with a special tool. It is crumpled and steamed.

49. Pastel

Pastel is a thin pastry filled with chicken, glass noodles and some carrots, potatoes. It is then deep-fried and served with peanut sauce with chili or fresh green chilis.

50. Risoles

Risoles is thin pancake layer folded with fillings like potatoes, carrots, and some chicken shreds. It is covered with breadcrumbs and deep-fried. Fresh green chilis or peanut sauce are the best companion for this savory dessert.

Risoles was introduced to Indonesians during Dutch colonization.

51. Kroket Kentang or Croquette

Kroket is similar to beef korokke in Japan or croquette in French cuisine. The shape is usually elongated oval or cylinder. I found it easier to shape them into squares or balls. Feel free to shape it to your preference.

Inside a kroket you will find minced beef mixed with carrots and corns. The seasoning will include nutmeg, salt, and pepper. Kroket is covered with breadcrumbs and deep-fried.

In Indonesia, people eat kroket with fresh green chilis or peanut chili sauce.

52. Lumpia

Lumpia is basically spring roll. The fillings consists of tofu, bean sprouts, chicken shreds, sliced cabbage, or carrots. The fillings are cooked and seasoned and put in a sheet of spring roll. Spring rolls are deep-fried, served with peanut chili sauce or fresh green chilis.

In Semarang, there is another version of Lumpia, with sliced young bamboo shoots. This type of lumpia is served with leeks and special sweet and savoury sauce.

53. Combro

Combro is made of grated cassava with fermented soy beans and chilis as fillings. It looks almost like croquette (kroket) because the shape is similar.

Even though the filling is usually cooked with lots of fresh chilis, Indonesian people usually add more fresh chilis to it. So, you can imagine how spicy it is!

This dish is a savoury dish usually enjoyed with a cup of black coffee or tea.

54. Misro

Misro is the sweet version of combro. The filling is coconut sugar or palm sugar. The skin is the same as combro, made of steamed cassava.

The shape is usually smaller than Combro.

55. Centik Manis

Centik Manis is basically like a coconut milk pudding-like dessert with colorful pearl sago in it. Wrapped in a plastic, it is chilled. This is a very good dessert after lunch or dinner.

Unlike pudding, it uses mung bean flour as the main ingredient. Sago pearl is cooked until translucent and mixed into coconut milk and mung bean flour mixture.

It is usually rectangular in shape, wrapped in plastic. The color is white with dots of pink sago pearls. It is sweet and refreshing dessert.

56. Kue Mangkok

Kue Mangkok is a traditional snack usually seen in cultural festivals and family celebrations. It is a steamed rice cake.

The shape is very cute, it looks like a blooming flower with 4 petals. There can be in any colors depending on the food coloring used. You can see Kue Mangkok mostly in pink and red.

57. Lemper

Lemper is steamed glutinous rice with chicken shreds fillings inside. It is wrapped with banana leaves and sometimes toasted to give out more fragrant aroma.

This savory dumpling is difficult to resist. It has a beautiful balance of sweetness and saltiness inside with the chewy texture of steamed glutinous rice.

Here is a link to the recipe, in case you want to challenge yourself.

58. Kue Banros

A cute half-round shape cake made of rice flour and grated coconut that is getting more and more difficult to find on the streets. Kue Banros is a typical Betawi traditional snack.

This dish is also getting rare on Indonesian streets. If you are lucky, you can find an Indonesian guy pushing a small cart selling this cute Indonesian desserts.

59. Kue Pukis

Kue Pukis is a soft, fluffy, and chewy coconut milk cake with chocolate rice or grated cheese on top. It is very popular and you can find it on street food stands, night markets, and traditional market in Indonesia.

The recipe is very simple and easy to find. It mixes egg, flour, yeast, wheat flour, and coconut milk. The fermentation usually takes one hour at least.

It is baked in a special mold, semi-circle shape. You can put any toppings you like on top of the cake.

60. Kue Cubit

Cubit means pinch. It is called kue cubit because of its small size, that reminds someone of a pinch. It is actually a simple cake with egg, flour, and coconut milk.

Chocolate rice is sprinkled on top of the cake while baking, so it melts a little. You can find this cake mostly in front of schools because this is a very affordable cake for students.

I remember every time I got home from school, I have always wanted to buy this cake.

61. Bolu Sakura

Bolu Sakura is a steamed caramel sponge cake made of eggs, wheat flour, caramelized sugar, and margarine. Sometimes spekkoek powder is added. Spekkoek powder is a mix of herbs usually used in Kue Lapis Legit.

The name Sakura comes from the Sakura-shaped mold. This is a very easy and simple cake to make at home.

62. Cenil

Cenil is one colorful sweet dessert sprinkled with grated coconut on top. They come in small bite sizes, usually wrapped in banana leaves.

Cenil’s main ingredient is tapioca flour and hot water. After food coloring is added, the dough is rolled on the palm and boiled in hot water. It is then sprinkled with steamed grated coconut.

Cenil is a traditional snack usually found in traditional market in the morning. It is a simple and traditional breakfast for local people.

63. Sosis Solo

Sosis Solo is a savory snack originating from Central Java. It is a thin omelete wrapping cooked with coconut milk. It is then stuffed with chicken or beef filling also cooked with coconut milk.

The flavor is a balanced combination of saltiness and sweetness. The texture is very soft and very fulfilling. It is usually served with fresh green chilis.

64. Lemet Singkong

This dish is wrapped in banana leaves. Inside you will find an almost transparent brown-colored chewy cake.

It is made of grated cassava, palm sugar, coconut milk, and tapioca flour. Sometimes grated coconut is added inside. The batter is wrapped in banana leaves and then steamed.

65. Bika Ambon

This yellow cake with honeycomb texture is almost everyone’s favorite. It is chewy and the texture is much better than Honeycomb cake. The perfect one has a lot of pores.

It is made of coconut milk, turmeric, tapioca flour, yeast, and baked with special method. The yeast holds an important role in cake fermentation.

Because of its beautiful texture and delightful flavor, it is without doubt very presentable for a gift.

66. Bingka Singkong

Bingka Singkong is a type of Indonesian desserts made of cassava. Kue Bingka is sweetened with coconut milk and sugar, infusing it with a creamy sweetness that is both subtle and satisfying.

Baked in a traditional oven or over a stove, Kue Bingka develops a golden-brown crust on the top and bottom, providing a pleasant textural contrast to its soft interior. This cake is often served as a dessert or a tea-time snack.

67. Roti Bakar (roasted sandwich)

Unlike a usual toast, this sandwich is roasted on a flame, so it has a bit of black crust here and there. The toast is then smeared with margarine. It is then drizzled with condensed milk and sprinkled with chocolate rice or grated cheese.

You can find Roti Bakar on street food stalls at night. There are many varieties in fillings. It has been a lot of people’ favorite late night desserts.

68. Kue Ape

This type of Indonesian desserts are quite rare to find nowadays. If you are lucky to see the street food cart selling this Kue Ape, you’d better buy some. It is really worth to try!

Characterized by its thin, crispy edges and thick, fluffy center, Kue Ape offers a delightful contrast in textures.

The pancake’s vibrant green color, typically derived from pandan leaves, adds to its visual attraction. The batter for Kue Ape is made from a mixture of rice flour, tapioca flour, coconut milk, and sugar, creating a subtly sweet taste that’s often enhanced with the aromatic essence of pandan.

69. Kue Rangi – The Crispy Pancake

Originating from Betawi, the indigenous people of Jakarta, this delightful treat is known for its unique texture and flavor. It’s primarily made from a mixture of grated coconut and sagu (tapioca starch), which gives it a chewy and slightly rubbery texture, distinct to many Southeast Asian desserts.

70. Clorot

This unique little dessert is very cute. The cake is wrapped with young coconut leaf in a cone shape. This is one of the rare Indonesian desserts to find on the street food stalls.

This unique snack is notable for its distinctive cone shape, similar to a funnel. The primary ingredient is a mixture of rice flour, often combined with coconut milk, which creates a smooth, soft texture. The sweetener is palm sugar that gives out caramel-like flavor.

Clorot’s wrapper is young coconut leaves shaped into small cones. It goes through steaming process and comes out very fragrant and flavorful.

71. Es Dawet Ireng

This sweet dessert has fermented cassava and coconut inside. The color is black hence the name Ireng that means black.

The drink is a concoction of this black jelly, combined with coconut milk and palm sugar syrup, creating a harmonious blend of sweet and creamy flavors.

Served chilled with ice, Es Dawet Ireng offers a cooling and refreshing escape, especially in the tropical heat of Indonesia.

72. Sagu Rangi Porridge

Sagu Rangi Porridge is a kind of porridge made of pieces of sago and palm sugar. A few pieces of steamed sweet potatoes or taro accompanied the porridge.

This sweet dessert is complimented with coconut milk. It is best enjoyed warm, even though some people may prefer it cold.

This dessert is my favorite indeed!

Conclusion of Indonesian Desserts/Snacks

I’ve tried to compile the information above as comprehensively as possible. Should there be any traditional Indonesian desserts or snacks I’ve overlooked, kindly inform me in the comments section below.

The list is gathered from my personal experiences and those recipes I’ve experimented with in my own kitchen. While Indonesian desserts and snacks are generally straightforward to prepare, I would suggest you follow the instructions carefully to get to perfection.

You could use any of the recipes mentioned above for business ideas or new menus in your restaurant.

Enjoy your journey into the world of Indonesian desserts and snacks, no matter where you find yourself!