List_of_Indonesian_desserts

List of Indonesian desserts

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This is a list of Indonesian desserts. In Indonesia, desserts are called as pencuci mulut or hidangan penutup. The style of cooking and foods in Indonesian cuisine—including desserts—are local cuisine with Arabs, Chinese, Indian, and European (especially Dutch, Portuguese, and Spanish) cuisine influences, adapted to local tastes, local palates and indigenous ingredients. Indonesian desserts are very diverse and rich.

Popular Indonesian desserts: dadar gulung, kue lapis, and klepon

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This article uses material from the Wikipedia article List_of_Indonesian_desserts, and is written by contributors. Text is available under a CC BY-SA 4.0 International License; additional terms may apply. Images, videos and audio are available under their respective licenses.

[1] [1]
Akuzawa R, Surono IS. 2002. Fermented milks of Asia. In: Encyclopaedia of dairy science. London: Academic Press. p 1045–1048

[2] [2]
Media, Kompas Cyber (19 October 2019). "Roti Gambang dan Roti Ganjel Rel, Adakah Perbedaannya? Halaman all". KOMPAS.com (in Indonesian). Retrieved 2020-05-02.

[3] [3]
Vla flavors of market leader Campina.

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Name	Region/Popularity	Description
Agar-agar	Nationwide	Puddings flavoured jellies like almond tofu, as well as fruit aspics.
Angsle	Java	A mix of melinjo, glutinous rice, peanut, sago pearl, white bread, coconut milk, screwpine leaf, ginger and milk.
Apem	Nationwide, with Indian-influenced	A steamed dough made of rice flour, coconut milk, yeast and palm sugar, usually served with grated coconut.
Asida	Maluku Islands	A dish made up of a cooked wheat flour lump of dough, sometimes with added butter or honey. It is popular during Ramadan.

Name	Region/Popularity	Description
Bakpia	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	Java and Eastern Indonesia	A type of cake made with rice flour, sugar, clarified butter, and coconut milk. Usually served during Christmas.
Bika ambon	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.
Bolu gulung	Nationwide	A type of Swiss roll that filled with butter cream, cheese, kaya, or fruit jam. It is also very common for Swiss rolls to be sold by the slice, but some shops sell by both slice and roll.
Bolu kukus	Nationwide	A sponge cake that mainly only uses wheat flour (without any rice flour and tapioca) with common vanilla, chocolate, or strawberry flavouring, acquired from food flavouring essence as ingredients.
Brem	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.
Bubur candil	Java	Glutinous rice cake ball stewed in gula jawa (palm sugar), served with thick coconut milk. Similar to kolak biji salak
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	Nationwide	Green beans porridge, sweetened with sugar, and served with thick coconut milk.
Bubur ketan hitam	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.

Name	Region/Popularity	Description
Cenil	Java	Rice flour-based small glutinous cake, sweetened with sugar, moulded and coloured. Served with fresh grated coconut.
Cendol	Nationwide	Sweet jelly drink, rice flour jelly with green natural coloring from pandan leaf, mixed with coconut milk, shaved ice and palm/brown sugar
Cincau	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.
Clorot	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.

Name	Region/Popularity	Description
Dadar gulung	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.
Dadiah	West Sumatra	Traditional West Sumatran water buffalo milk yoghurt.^[1]
Dodol or jenang	Java	Rice flour-based small glutinous sweets, sweetened with coconut sugar, moulded and coloured. Often add fruit scent and taste such as durian.

Name	Region/Popularity	Description
Es buah	Nationwide
Es campur	Nationwide	Shaved ice with coconut pieces, various fruits (usually jackfruit), grass jelly, syrup and condensed milk
Es cincau	Nationwide	Grass jelly and shredded ice with sugar or syrup.
Es dawet	Banjarnegara, Central Java
Es doger	Bandung, West Java	Cold and sweet coconut ice dessert with syrup and various fillings
Es gabus	Java	Ice cream that made from sago flour which is boiled with coconut milk and frozen in the refrigerator.
Es kelapa muda	Nationwide	Fresh young coconut, coconut water mixed with or without syrup. Usually served intact whole fruit
Es lilin	Nationwide	Various flavors ice cream with wooden sticks.
Es puter	Java	Ice cream that made from coconut milk with a rough texture and traditionally frozen.
Es teler	Nationwide	A mixed of avocado, young coconut, jack fruit, shredded iced with sweet condensed milk.

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List of Indonesian desserts

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Name	Image	Region/Popularity	Description
Geplak		Yogyakarta	Sweets made from sugar and grated coconut.
Getuk		Java	Cassava paste, sweetened with sugar and moulded in a special tools that it resembles noodles. Often served with fresh grated coconut.

Name	Region/Popularity	Description
Klappertaart	Manado, North Sulawesi	Tart made from flour, sugar, milk, butter, as well as coconut flesh and juice.
Klepon	Nationwide	Boiled rice cake, stuffed with coconut sugar, and rolled in fresh grated coconut. It is flavoured with pandan leaves juice.
Kolak	Nationwide	A mix of sweet potato, cassava, banana, pumpkin, diced in bite size pieces and stewed in coconut milk and palm sugar. Sometimes vanilla or ginger are added for extra flavour.
Kue bingka	Banjarese	A cake made of mashed potato, flour, eggs, sugar, coconut milk, vanilla, milk and margarine, all mixed as dough and baked until golden brown and cooked.
Kue bugis	Makassarese, Buginese, and Javanese	A traditional snack of soft glutinous rice flour cake, filled with sweet grated coconut.
Kue cubit	Nationwide	This cake is called kue cubit because of its small size: to eat it one has to pinch it.
Kue cucur	Nationwide	Pancake made of fried rice flour batter and coconut sugar.
Kue kochi	Malay, Javanese, and Peranakan	A cake dumpling made from glutinous rice flour, and stuffed with coconut fillings with palm sugar.
Kue ku	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	Nationwide	A traditional snack of colourful layered soft rice flour pudding.
Kue lumpur surga	Nationwide	Cake made from coconut milk, potatoes, flour, and eggs shaped like mud.
Kue maksuba	Palembangese	A traditional layered cake which is mainly made with duck egg and sweetened condensed milk without any flours. Each cake needs approximately more than two dozens of duck eggs.
Kue mangkok	Java	Traditional steamed cupcake that similar with bolu kukus.
Kue putu	Nationwide	Similar to klepon, except that it's cylindrical in shape whilst klepon is spherical.
Kue putu mangkok	Nationwide	A round-shaped, traditional steamed rice flour kue or sweet snack filled with palm sugar. This dish similar to kue putu.

Name	Region/Popularity	Description
Lahang	West Java	Drink made from Arenga pinnata (aren) sap
Laksamana mengamuk	Riau Islands	Fresh mango with milk.
Lapis legit or spekuk	Nationwide	A spiced layered cake, made mainly of egg yolk, flour and margarine/butter.
Legen	East Java	A drink made of Siwalan palm sap.
Lupis	Java	Glutinous rice cake wrapped and cooked in banana leaves, served with grated coconut and drizzled with thick coconut sugar syrup.

Name	Region/Popularity	Description
Madumongso	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.
Meuseukat	Aceh	Dodol-like pineapple cake
Mochi	Nationwide	Rice flour based cake filled with peanuts paste, sometimes sprinkled with sesame seeds.

Name	Image	Region/Popularity	Description
Nagasari		Nationwide	Steamed rice cake wrapped in banana leaves, and stuffed with banana.
Nata de coco		Nationwide	A jelly-like food produced by the fermentation of coconut water, which gels through the production of microbial cellulose by Komagataeibacter xylinus.

Name	Image	Region/Popularity	Description
Ombusombus		Batak	Sticky rice with palm sugar filling, rolled in coconut flakes.
Onde-onde		Nationwide	Glutinous rice cake balls, filled with sweet green beans paste, and rolled in sesame seed and then fried.

Name	Region/Popularity	Description
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	Jakarta and Timor	An egg tart pastry dusted with cinnamon, derived from Portuguese cuisine.
Poffertjes	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	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.

Name	Region/Popularity	Description
Roti bolen	Nationwide	Baked pastry with crust layers similar to those of croissant, baked flour with butter or margarine layers, filled with cheese and banana. Other variants uses durian fillings. The cake demonstrate European pastry influences.
Roti buaya	Betawi	Crocodile-shaped bread commonly served during Betawi wedding and celebrations.
Roti gambang or roti ganjel rel	Jakarta and Semarang, Central Java	A rectangular shaped brown bread with sesame seeds, flavored with cinnamon and palm sugar.^[2] Usually served during Dugderan and Ramadhan.
Roti tisu	Malay	A thinner version of the traditional roti canai, as thin as a piece of 40–50 cm round-shaped tissue.

Name	Region/Popularity	Description
Serabi	Java	Rice pancake that is made from rice flour with coconut milk or shredded coconut as an emulsifier.
Seri muka	Banjarese and Malay	A two-layered dessert with steamed glutinous rice forming the bottom half and a green custard layer made with pandan juice.
Spekulaas	Nationwide	A thin, very crunchy, caramelized, and slightly browned cookie, derived from Dutch cuisine.
Spiku	East Java	A cake that has similar ingredient to lapis legit but only have three layers of plain and chocolate flavour layered cake.

Name	Region/Popularity	Description
Tapai	Nationwide	A traditional fermented food of rice or other starchy foods. It has a sweet or sour taste.
Terang bulan	Nationwide	Originally a Chinese snack, but nowadays it is labelled as murtabak.
Terang bulan mini	Nationwide	Smaller version of terang bulan.
Timphan	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.
Ting-ting jahe	Nationwide	A chewy ginger candy.