Variation of Indonesian kue basah snack foods offered as jajan pasar ("market buys") at a traditional market in Yogyakarta.
Variation of Indonesian kue basah snack foods offered as jajan pasar ("market buys") at a traditional market in Yogyakarta.

This is list of Indonesian snacks. In Indonesian, snacks are called kudapan, makanan kecil (lit. "small food") or makanan ringan (lit. "light food"). They might taste savoury or sweet, snack foods are a significant aspect of Indonesian cuisine which is very diverse. Traditional kue snacks — a collection of steamed or fried snacks with rice-flour and coconut sugar-based ingredients, exist in many forms. While traditional crackers of krupuk and kripik chips were also a popular crispy choice.

Crackers, chips and crisps

Main articles: Krupuk and Kripik

Name Image Region/Popularity Description
Amplang from Kotabaru, South Kalimantan 2015-05-23 01.jpg
Java and Kalimantan Savoury fish cracker snack, made from wahoo or any type of Spanish mackerel.
Ampo Central Java and East Java A snack made by soil. The snack consists of pure clay, without any mixture of ingredients.
Kerupuk emping.jpg
Nationwide Crackers made from flattened Gnemon/Belinjo seeds.
Intip Cirebon snack.JPG
Java Similar to rengginang but larger. A traditional thick scorched rice cracker, made from cooked rice that stuck in the inner part of rice pot, seasoned with salt.
Kerupuk kemplang Bandar Lampung.JPG
Malay and Palembangese Savoury fish cracker snack, made from wahoo or any type of Spanish mackerel. This dish similar to amplang.
Keripik sanjay.JPG
Nationwide A traditional chips or crisps, bite-size snack crackers that can be savoury or sweet.
Keripik pisang
Keripik pisang Lampung.JPG
Nationwide Crispy banana chips.
Keripik teripang
Keripik teripang 2.JPG
Surabaya, Gresik, and Lamongan in East Java A traditional chips or crisps made of dried sea cucumber.
Kerupuk putih.jpg
Nationwide Deep fried crisps made from mainly tapioca flour, with added ingredients, such as prawn, fish, or garlic, and even ox/cow skin. It comes in different shapes and colours.
Kerupuk kulit babi
Chinese Indonesian and Balinese Pork skin crackers.
Kerupuk kulit sapi or kerbau
Kerupuk kulit.JPG
Nationwide Cow or buffalo skin crackers.
Kerupuk ikan
Krupuk Ikan.JPG
Nationwide A deep fried snack made from starch and fish.
Kerupuk udang
Fried Krupuk Udang.JPG
Nationwide A deep fried snack made from starch and prawn.
Rempeyek kacang tanah.JPG
Nationwide, but especially Javanese A deep-fried savoury Javanese cracker, made from flour with other ingredients, bound or coated by crispy flour batter.
Nationwide A traditional thick rice cracker, made from cooked glutinous sticky rice and seasoned with spices. This dish made into a flat and rounded-shape.


Main article: Gorengan

Name Image Region/Popularity Description
Cabbage fritters gorengan.JPG
Nationwide A traditional fritter consisting of vegetables and batter. The ingredients are vegetables; usually beansprouts, shredded cabbages and carrots, battered and deep fried in cooking oil.
Cakwe dari Solo.jpg
Java A long golden-brown deep-fried strip of dough and commonly chopped or thinly sliced and then eaten for breakfast with bubur ayam.
Bandung, West Java A small snack made from rounded tapioca flour doughs which is then fried. Cimol comes from Bandung, West Java.
Cireng indonesian snack.jpg
West Java A small snack made out of fried tapioca batter
Combro 3.jpg
Sundanese A fritter made from grated cassava with round or oval-shape. This dish is filled of oncom and chilli.
Malay A traditional Malay fritter snack made from flour and then fried. It is usually round in shape and tends to vary in size.
Tempe mendoan fried tempeh.jpg
Central Java Deep fried battered tempeh, cooked lightly in a short time and resulted in limp texture.
Perkedel kentang.JPG
Nationwide Made of ground potatoes, minced meat, peeled and ground corn or tofu, or minced fish. Most common perkedel are made from mashed potatoes, yet there are other popular variants which includes perkedel jagung.
Perkedel jagung
Perkedel Jagung Jakarta.jpg
Nationwide A corn fritters.
Perkedel tahu
Frikadel Tahu.jpg
Nationwide Dutch-Indonesian food based on tofu and inspirated by frikadeller.
Pisang cokelat
Java A savoury snack made of slices of banana with melted chocolate or chocolate syrup, wrapped inside thin crepe-like pastry skin and being deep fried.
Pisang goreng
Pisang goreng in a basket.jpg
Nationwide A battered and deep-fried banana or plantain.
Pisang molen
Pisang molen ab.jpg
Nationwide Banana wrapped around in tape-shaped thin pastry dough prior of frying, creating crunchy texture of pastry skin, while the banana inside is remain moist and soft.


Name Image Region/Popularity Description
Java Similar like lontong, but flavoured with coconut milk, and stuffed with cooked ground meat, or tofu and tempeh.
Chinese Indonesian Rice cake filled with meats, sometimes beans, mushroom, and salty egg, wrapped in bamboo leaves.
Chai kue
Choi Pan.jpg
West Kalimantan A traditional dumpling that must be steamed before served. Filled of yam, taro, or chives. This food is similar to croquette and pastel.
Bandung, West Java Ball-shaped dumpling made from aci (tapioca starch), cilok is an abbreviation of aci dicolok or "poked tapioca", served with peanut sauce, kecap manis (sweet soy sauce), sambal, bottled chili sauce, or served in soup.
Makassarese Fried pastry with an empanada-shape and stuffed with vegetables, potatoes and eggs. Spicy, sweet and sour sauce will be dipped into prior to be eaten.
Nyonya chang
Two Zongzi styles, inside.jpg
Peranakan A type of zongzi that filled of minced pork with candied winter melon, ground roasted peanuts, and a spice mix.
Java A traditional rice cake, made from glutinous rice and filled usually with chicken.
Javanese, Malay, and Sundanese Sticky rice dumpling mixed with peanuts cooked with coconut milk packed inside janur (young coconut leaf or palm leaf). It is similar to lontong, but with stickier texture and richer flavour acquired from coconut milk and peanuts.
Nationwide Usually made from Spanish mackarel fish paste or Milkfish, spiced and wrapped in banana leaves, then grilled and served with peanut sauce.
Pai ti
Pie-Tee - Aunty Nat (4591377212).jpg
Peranakan and Malay A thin and crispy pastry tart shell filled with a spicy, sweet mixture of thinly sliced vegetables and prawns.
Pangsit basah
Wonton 1.JPG
Chinese Indonesian Wonton served in gravy with noodle or other gravy-dishes.
Pangsit goreng
Pangsit Goreng GM.jpg
Chinese Indonesian Fried wonton filled with chicken or shrimp with sweet and sour sauce.
Pastel isi sayur daging.JPG
Nationwide Fried flour dumpling filled with vegetables and meat.
Semar mendem
Semar mendem.JPG
Java A variant snack almost identical to lemper that made of glutinous rice filled with shredded seasoned chicken. Instead of banana leaf wrapping, semar mendem uses a thin omelette as wrapper, hence rendering the whole package edible.

Savoury snacks

Name Image Region/Popularity Description
Asinan Betawi 2.jpg
Java A pickled (through brined or vinegared) vegetable or fruit dish.
Bakmi Aloi Grogol 2.jpg
Nationwide Bakmi is normally boiled for serving. When bakmi is intended for use in soup, it is usually boiled separately from the broth. The noodles are usually mixed with either pork fat, chicken fat or beef fat.
Bakso bakar Nationwide Grilled and skewered bakso, prepared in a similar fashion to satay.
Bakso goreng Java Fried bakso with a rather hard texture, usually consumed solely as a snack.
Batagor Savoy Homann Bandung.jpg
West Java Batagor is actually an abbreviation of bakso tahu goreng (which literally means fried tofu and meatballs), it's a variant of the siomay in which the siomay was deep-fried.
Belalang goreng Central Java, Yogyakarta, and East Java Fried grasshopper.
Be urutan Bali A Balinese traditional pork (mostly) sausage.
Bitterballen mosterd mayo.jpg
Nationwide A meat-based snack with round-shape, almost similar to kroket.
Burgo 2.jpg
Palembang, South Sumatra A folded rice pancake served in savoury whitish coconut milk-based soup.
Kerak telor
Frying kerak telor.JPG
Jakarta It is made from chicken or duck egg made into omelette which is mixed with glutinous rice and spice, it is served with coconut granules.
Croquettes with salad.jpg
Nationwide A type of croquette, made of mashed potato filled with minced chicken.
Laksa Betawi 3.jpg
Nationwide A spicy noodle soup derived from Peranakan cuisine which has various types. It consists of thick wheat noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup based on either rich and spicy curry coconut milk or on sour asam.
Laksan Palembangese Dish made from sago and fish. This dish made in an oval shape with almost pempek flavor, but served with coconut milk sauce.
Loenpia Semarang.JPG
Nationwide A spring roll, made of thin paper-like or crepe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. It is often served as an appetizer or snack, and might be served deep fried or fresh (unfried).
Lumpia basah
Lumpia belum digoreng.JPG
Java Unfried lumpia spring roll, served with sweet tauco sauce.
Lumpia semarang
Loenpia Semarang with sauce.JPG
Semarang, Central Java Semarang style spring roll, made mainly from cooked bamboo shoots and chicken/prawn. Sometimes boiled quail egg is added. It is eaten with a dipping sauce made from coconut sugar, vinegar and garlic.
Maamoul Arab Indonesian Filled pastry or cookie made with dates, nuts such as pistachios or walnuts and occasionally almonds, or figs.
Makaroni schotel
Nationwide A type of macaroni casserole that usually made with cheese, potato and meat (smoked beef, sausage or tuna).
Nationwide Indonesian's version of Murtabak, sometimes filled with beef and scallions, or shreds of peanut and chocolate.
Martabak aceh Acehnese A type of Indonesian martabak, that shaped like roti canai and served with curries.
Martabak kubang
Martabak Kubang 2.jpg
West Sumatra Minangkabau-style of Indonesian martabak. It is Arab–Indian–Minangkabau fusion dish.
Martabak mi Nationwide Noodles mixed with eggs then fried, shaped like martabak generally.
Ngo hiang
Chinese Indonesian A deep-fried dish that consisting of vegetables with meat or shrimp seasoned with five-spice powder in a thin egg crêpe.
Orak-arik tempe
Orak-arik tempe.JPG
Java Dry tempeh with more soft and moist texture, also sweet taste. The sweet taste is due to generous addition of kecap manis (sweet soy sauce).
Pastel tutup Nationwide A type of shepherd's pie that made with chicken and several vegetables.
Chinese Indonesian A spring roll with Chinese origin and Fujian-style. This dish almost equal to lumpia.
Kue risoles.JPG
Nationwide Fried rolls with breadcrumbs filled with vegetables and meat.
Nationwide It is a fried or baked dish with a savoury filling, such as spiced potatoes, onions, peas, or lentils.
Seblak 2.jpg
Bandung, West Java A savoury and spicy dish made of wet krupuk (traditional Indonesian crackers) cooked with scrambled egg, vegetables, and other protein sources; either chicken, seafood, or slices of beef sausages, stir-fried with spicy sauces including garlic, shallot, sweet soy sauce, and chili sauce.
Siomay Bandung.jpg
Sundanese and Chinese Indonesian A light meal which has a similar form to Chinese Dim Sum, shaped like ice cream cone except the bottom is flat and made traditionally from mackerel fish meat served with peanut sauce, sometimes added with key lime and/or soy sauce.
Sosis solo
Sosis solo goreng.jpg
Javanese A Javanese sausages made from beef or chicken and coated by egg.
Sotong pangkong Pontianak, West Kalimantan Dried squid food that burned using charcoal. Usually served during Ramadan.
Sumpia, Groningen (2019) 01.jpg
Nationwide Much smaller and drier lumpia with similar beef or prawn floss filling

Tofu-based snacks

Name Image Region/Popularity Description
Kembang tahu
Kembang Tahu.jpg
Chinese Indonesian Soft tofu with warm sweet ginger soup.
Tahu aci
Tegal, Central Java A small snack made from tofu and flour. Its come from Tegal, Central Java.
Tahu goreng
Tahu goreng bangka.jpg
Nationwide Deep fried tofu.
Tahu gejrot
Tahu gejrot cirebon.JPG
Cirebon, West Java Deep fried tofu, served with a sauce made from coconut sugar, sweet soy sauce/kecap manis, chili, garlic and shallot.
Tahu campur
Tahu Campur 2.jpg
Surabaya and Lamongan, East Java Sliced fried tofu, rice cakes, potato patty, bean sprouts, lettuce, noodles, and krupuk crackers, served in savoury beef stew.
Tahu gunting
Tahu Gunting.jpg
Surabaya, East Java Deep fried tofu cut with scissors, served with a sauce made from rice flour, peanuts and chili.
Tahu isi
Tahu isi goreng plus cabe rawit.jpg
Nationwide Deef fried tofu filled with vegetables such as bean sprouts and julienned carrot, and sometimes a few minced meat.
Tahu sumedang
Tahu sumedang.jpg
Sumedang, West Java Deep fried tofu, served with sweet soy sauce/kecap manis and chili.
Tahu tauco Nationwide Tofu in tauco sauce.
Tahu tek Lamongan, East Java Deep fried tofu served with julienned vegetables and peanut, soy sauce and petis sauce. The tahu tek variant with egg addition is called tahu telur.
Tahu telur
Indonesia Tahu goreng.JPG
Surabaya, East Java Deep fried tofu and egg, served with julienned vegetables and peanut, soy sauce and petis sauce
Tauge goreng
Tauge Goreng 1.JPG
Bogor, West Java A savoury vegetarian dish made of stir fried tauge (bean sprouts) with slices of tofu, ketupat rice cake and yellow noodle, served in spicy oncom-based sauce.

Kue basah or traditional cakes

See also: Kue § Kue basah

Name Image Region/Popularity Description
Watermelon Agar Jelly.jpg
Nationwide Puddings flavoured jellies like almond tofu, as well as fruit aspics.
Kue apem Pasar Terapung Lok Baintan.jpg
Nationwide, with Indian-influenced A steamed dough made of rice flour, coconut milk, yeast and palm sugar, usually served with grated coconut.
A few bagaes in a basket.jpg
Maluku Islands A cake made of sago, has a round shape and creamy color. It has a hard consistency that can be softened in tea or water, to make it easier to chew.
Khairul Izwan Wedding @ Bukit Jelutong.jpg
Malay A Malay traditional cake with soft texture. Usually served for breakfast.
Bakpia pathok.jpg
Nationwide, but especially in Java A popular Indonesian bean-filled moon cake-like pastry.
Bakpia pathok
Yogyakarta A small patty of baked pastry filled with sweet mung bean paste.
BIBINGKA rice cakes.jpg
Eastern Indonesia A type of cake made with rice flour, sugar, clarified butter, and coconut milk. Usually served during Christmas.
Bika ambon
Kue bika ambon.JPG
Medan, North Sumatra A type of cake made with as tapioca flour, eggs, sugar, yeast and coconut milk. The yeast creates bubbles, which creates sponge-like holes and gives it a unique spongy texture when it is baked. It is generally sold in pandan and banana flavor, but today it is also available in durian, cheese and chocolate flavour.
Brem (solid snack)
Brem Madiun.JPG
Madiun, East Java Brem is made from fermented tape. Brem is a special snack from Madiun, East Java. The liquid version is light alcoholic beverage also called Brem originated from Bali.
Nationwide, but especially Javanese Sticky dough of glutinous rice flour sweetened with coconut sugar filled into the cone-shaped janur (young coconut leaf), and steamed until cooked.
Dadar gulung
Kue dadar gulung.JPG
Javanese, today nationwide Usually has a green colour, which is acquired from daun suji or pandan leaves It is a green-coloured folded omelette or pancake made of rice flour, filled with grated coconut and palm sugar.
Dodol Bangka.JPG
Java Rice flour-based small glutinous sweets, sweetened with coconut sugar, moulded and coloured. Often add fruit scent and taste such as durian.
Gula kelapa Malioboro Yogyakarta.JPG
Yogyakarta Sweets made from sugar and grated coconut.
Idli kukus
Idlis Detatched From Cooker.JPG
Indian Indonesian A type of Indian-based savoury rice cake, served as breakfast.
Nationwide Boiled rice cake, stuffed with coconut sugar, and rolled in fresh grated coconut. It is flavoured with pandan leaves juice.
Kue bugis
Kue bugis.JPG
Makassarese, Buginese, and Javanese A traditional snack of soft glutinous rice flour cake, filled with sweet grated coconut.
Kue cubit
Kue cubit.jpg
Nationwide This cake is called kue cubit because of its small size: to eat it one has to pinch it.
Kue cucur
Kue Cucur.jpg
Nationwide Pancake made of fried rice flour batter and coconut sugar.
Kue kacang tanah Nationwide A kind of pastry made from peanuts with various forms, such as round shape, heart, or crescent moon.
Kue keranjang
Nian gao nin gou.jpg
Chinese Indonesian A food prepared from glutinous rice. Usually served during Chinese New Year.
Kue kochi
Kuih Kochi.jpg
Malay, Javanese, and Peranakan A cake dumpling made from glutinous rice flour, and stuffed with coconut fillings with palm sugar.
Kue ku
Kue ku Jakarta.JPG
Betawi, Javanese, and Chinese Indonesian A small round or oval shaped Chinese pastry with soft sticky glutinous rice flour skin wrapped around a sweet filling in the centre.
Kue lapis
Kue lapis - driekleur en rozen.jpg
Nationwide A traditional snack of colourful layered soft rice flour pudding.
Kue pukis
Kue pukis.jpg
Nationwide This cake is made from egg mixture, granulated sugar, flour, yeast and coconut milk. The mixture is then poured into a half-moon mold and baked on fire (not oven). Pukis is quite similar to waffles.
Kue putu
Kue putu klepon keliling.JPG
Nationwide Similar to klepon, except that it's cylindrical in shape whilst klepon is spherical.
Kue putu mangkok
Kueh tutu.jpg
Nationwide A round-shaped, traditional steamed rice flour kue or sweet snack filled with palm sugar. This dish similar to kue putu.
Kue rangi
Rangi 170305-0093 ipb.JPG
Jakarta and West Java Traditional snack made of grated coconut and starch-based batter and cooked in a special molded pan akin to waffle.
Madu Mongso.JPG
Java This snack made from black sticky rice as a basic ingredient. The taste is mixed with sweet because the black rice is previously processed before it becomes tapai (through the fermentation process) and cooked become dodol.
Malay A traditional Malay pastry, made from butter, ghee and flour. Usually served during special occasion of Eid ul-Fitr.
Kue Moci Kacang.jpg
Nationwide Rice flour based cake filled with peanuts paste, sometimes sprinkled with sesame seeds.
Kue pisang nagasari dibuka.JPG
Nationwide Steamed rice cake wrapped in banana leaves, and stuffed with banana.
Nationwide Glutinous rice cake balls, filled with sweet green beans paste, and rolled in sesame seed and then fried.
Pai susu Bali A type of custard tart that consisting of an outer pastry crust filled with egg custard as well as condensed milk and baked.
Pastel de nata
Pastel de nata septembre 2015.jpg
Jakarta and Timor An egg tart pastry dusted with cinnamon, derived from Portuguese cuisine.
Poffertjes-Melkhuis (cropped).jpg
Nationwide Similar with kue cubit. This cake have a light and spongy texture.
Puding sagu Sumatra and Eastern Indonesia A sweet pudding made by boiling sago with either water or milk and adding sugar and sometimes additional flavourings.
Putu mayang
Putu mayang.JPG
Nationwide, but especially Betawi Made from starch or rice flour shaped like noodles, with a mixture of coconut milk, and served with kinca or liquid javanese sugar.
Kue talam
Kue Talam 3.jpg
Nationwide Two layered coconut milk soft cake made of rice flour, coconut milk and sugar with other additional ingredients; i.e. pandan leaf, palm sugar, yellow or purple yams, etc.
Aceh A steamed banana dumpling that consists of glutinous rice flour, ground banana and coconut milk. It is quite similar to Javanese or Buginese nagasari.
Wingko Babad.jpg
Semarang, Central Java A sweet baked coconut cake. This dish almost similar to bibingka.

Kue kering or cookies and biscuits

See also: Kue § Kue kering

Name Image Region/Popularity Description
Nationwide It is made from dough flour, eggs, margarine, and grated cheese. This cake shaped rectangular. Usually served during Eid ul-Fitr, Christmas, and Chinese New Year.
Kembang goyang
Kue kembang goyang.jpg
Betawi and Javanese Made of rice flour which is mixed with eggs, sugar, a pinch of salt, and coconut milk. The dough can be fried after heating the oil and the ‘’kembang goyang’’ mold.
Kue gapit
Kue gapit, 2015-06-16.jpg
Cirebonese and Javanese A waffle-cracker snack that grilled between iron molds like a waffle generally.
Kue kaak
Arab Indonesian A small circular biscuit as result of acculturation between Arabs and Indonesian.
Kue putri salju
Putri salju.JPG
Nationwide A type of cookie which is crescent-shaped and coated with powdered sugar covered like snow.
Kue satu
Kue satu 2.JPG
Java White-colored traditional cookie with sweet mung beans powder that is crumbled when being bitten.
Kue semprit Nationwide A type of cookie made of wheat flour, corn flour, custard powder, sugar and margarine. These ingredients are mixed together to become a dough and then fried.
Kukis jagung
091223 galletas de avena.JPG
Nationwide A type of cookie prepared with corn products.
Nationwide A low density, dry, egg-based, sweet sponge biscuits roughly shaped like a large finger.
Lidah kucing
Kue Lidah Kucing 1.jpg
Nationwide Cat tongue-shaped cookie or biscuit of European origin. Popular snack during Lebaran and Christmas.
Kue Nastar.jpg
Nationwide It has round shape with a diameter of about 2 centimetres. The pineapple jam is filled inside instead of spread on top. The cookie is often decorated with small pieces of cloves or raisins on top of it.
Sale pisang
Sale pisang (wet), 2015-06-13.jpg
Java Bananas which are combed thin and then dried in the sun. After dried in the sun, it can be directly eaten or fried first.
Kue semprong.jpg
Nationwide A wafer snack made by clasping egg batter using an iron mold which is heated up on a charcoal stove.
Spekulatius four pieces of.jpg
Nationwide A thin, very crunchy, caramelized, and slightly browned cookie, derived from Dutch cuisine.
Stroopwafels 01.jpg
Nationwide A wafer cookie made from two thin layers of baked dough joined by a caramel filling.
Java Dough twist that is fried in peanut oil. It has a shiny and golden look with crispy taste.

Pastry, bread and cake

Name Image Region/Popularity Description
Broodje Bapao Driekwart.jpg
Nationwide A type of baozi that very typical in Indonesia, filled with chocolate, strawberry, cheese, mung bean, read bean, minced beef, diced chicken, or minced pork.
Durian Keju Bollen Opened.JPG
Bandung Layered pastry filled with sweet fillings, such as banana, cheese and durian.
Bolu beras
Bolo de Arroz (Lisbon) (460849845) (2).jpg
Timor Rice muffin, derived from Portuguese cuisine.
Bolu kukus
Kue bolu kukus Pasar Bulu Semarang.JPG
Nationwide Steamed sponge cake.
Bolu pandan
Sifon pandan.JPG
Nationwide A light, fluffy, green-coloured sponge cake flavoured with the juices of pandan leaves.
Donat jawa
Donat jawa.jpg
Javanese A Javanese-style of ring-shaped fritter made from cassava with savoury taste.
Donat kentang
Spudnuts sampler.jpg
Nationwide A ring-shaped fritter made from flour and mashed potatoes, coated in powder sugar or icing sugar.
Bite of Curry Puff.jpg
Malay A dumpling snack usually filled with chicken and potato with a dried curry inside.
Manado, North Sulawesi Coconut tart or coconut custard of Dutch-Indonesian origin, which is made from flour, sugar, milk, butter, as well as coconut flesh and juice, topped with coconut flesh and raisins.
Kue bulan
Mooncake 3-4, lotus seed paste.jpg
Chinese Indonesian and Peranakan Indonesian traditional mooncake that shaped circular like a moon, white and thinner than regular mooncake.
Kue busa or schuimpje
Home made meringues.jpg
Nationwide A sweet pastry made of eggs that are beaten until foamy with fine sugar until stiff. Formed using triangular plastic and baked in the oven.
Kue soes
Profiterole (Cream Puff).jpg
Nationwide A baked pastry filled with soft and moist cream made from the mixture of milk, sugar and flour.
Nationwide Fried dumpling bread or cake, filled with raisins or apple.
Manado, North Sulawesi Fried bread filled with spicy tuna.
Roti bakar or roti panggang
Roti bakar rasa strawberry lan coklat.jpg
Nationwide Toast that served with jam, chocolate, or cheese, commonly known as street food.
Roti gambang or ganjel rel
Roti gambang.JPG
Jakarta and Semarang, Central Java A rectangular shaped brown bread with sesame seeds, flavored with cinnamon and palm sugar.[1] Usually served during Dugderan and Ramadhan.
Roti jala
Roti jala Indonesia.JPG
Malay and Minangkabau A pretty dish that looks like a lace doily due to the way it is made. Usually served with kari daging kambing.
Roti john
Roti John - served.jpg
Malay A Malay omelette sandwich, a European-influenced dish.
Roti tisu
Malay A thinner version of the traditional roti canai, as thin as a piece of 40–50 cm round-shaped tissue.
Terang bulan
Hoklopan-Martabak Bangka.JPG
Nationwide Originally a Chinese snack, but nowadays it is labelled as murtabak.
Terang bulan mini
Martabak Mini.jpg
Nationwide Smaller version of terang bulan.

Liquid snacks, porridges and beverages

Name Image Region/Popularity Description
Bubur cha cha
Betawi and Malay A traditional Betawi and Malay dessert, prepared using pearled sago, sweet potatoes, yams, bananas, coconut milk, pandan leaves, sugar and salt. It can be served hot or cold.
Bubur kacang hijau
Bubur kacang hijau.JPG
Nationwide Green beans porridge, sweetened with sugar, and served with thick coconut milk.
Bubur ketan hitam
Bubur Pulut Hitam.jpg
Nationwide Black glutinous rice porridge, sweetened with sugar, and served with thick coconut milk.
Bubur sumsum
Nationwide White congee made from rice flour and eaten with brown sugar sauce.
Nationwide A jelly-like dessert, made using the Platostoma palustre and has a mild, slightly bitter taste. It is served chilled, with other toppings such as fruit, or in bubble tea or other drinks.
Cendol in a Glass.JPG
Nationwide Sweet jelly drink, rice flour jelly with green natural coloring from pandan leaf, mixed with coconut milk, shaved ice and palm/brown sugar
West Sumatra Traditional West Sumatran water buffalo milk yoghurt.[2]
Dali ni horbo North Sumatra A cheese-like traditional dish, with a yellowish white appearance with tofu-like texture and milky flavor. Dali is made by boiling buffalo milk coagulated with papaya leaf or unripe pineapple juice.
Dangke South Sulawesi A traditional cheese that made from buffalo or cow milk. This dish is processed by boiling fresh milk with sliced papaya leaves, stems, or unripe papaya fruits. Dangke is typically soaked in a brine solution overnight before being wrapped with banana leaves for masking the bitter taste caused by the addition of papaya leaves.
Es doger
Es Doger 1.JPG
Bandung, West Java Cold and sweet coconut ice dessert with syrup and various fillings
Es campur
Es Campur.jpg
Nationwide Shaved ice with coconut pieces, various fruits (usually jackfruit), grass jelly, syrup and condensed milk
Es teler
Es Teller 77.jpg
Nationwide A mixed of avocado, young coconut, jack fruit, shredded iced with sweet condensed milk.

Seeds, beans and peanuts

Name Image Region/Popularity Description
Beton or biji nangka rebus
Jackfruit seeds.jpg
Java and Sumatra Boiled jackfruit seeds seasoned with salt.
Jagung goreng
Jagung goreng 2.jpg
Nationwide but more common in East Nusa Tenggara Crispy deep fried crispy corn kernels, consumed in similar fashion as fried peanuts. The type of corn used is the one that do not explode in the heat like popcorns.
Kacang disko or kacang Bali
Kacang disco Bali.JPG
Bali Deep fried peanuts coated with crispy batter and seasoned with flavourings; sugar and salt, a popular accompaniment for beer.
Kacang goreng or kacang bawang
Kacang goreng fried peanuts.JPG
Nationwide Deep fried peanuts with garlic.
Kacang mede or kacang mete
Cashew nuts.JPG
Nationwide Deep fried cashew nuts
Kacang tolo or roay
Goreng kacang tolo.JPG
Nationwide Deep fried peas with salt.
Guazi (sunflower seeds).jpg
Nationwide A baked plant seeds, it can be sunflower or pumpkin seeds.
Pilus, kacang pilus, kacang sukro or kacang atom Nationwide Pilus is deep fried tapioca balls, while kacang pilus or kacang sukro is peanut coated with tapioca.

See also


  1. ^ Media, Kompas Cyber. "Roti Gambang dan Roti Ganjel Rel, Adakah Perbedaannya? Halaman all". (in Indonesian). Retrieved 2020-05-02.
  2. ^ Akuzawa R, Surono IS. 2002. Fermented milks of Asia. In: Encyclopaedia of dairy science. London: Academic Press. p 1045–1048