List of Indonesian desserts

This is 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.

This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by expanding it with reliably sourced entries.
Popular Indonesian desserts: dadar gulung, kue lapis, and klepon.

A
Name Image 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.

B
Name Image 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.

C
Name Image Region/Popularity Description
Cendil 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.

D
Name Image 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.

E
Name Image 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.

G
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.

K
Name Image 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.

L
Name Image 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.

M
Name Image 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.
Mochi Nationwide Rice flour based cake filled with peanuts paste, sometimes sprinkled with sesame seeds.

N
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.

O
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.

P
Name Image 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.

R
Name Image 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.

S
Name Image 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.

T
Name Image 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.

V
Name Image Region/Popularity Description
Vla Nationwide A dairy product made from fresh milk, derived from Dutch cuisine. Vla is made with eggs, sugar and fresh milk, although some industrial producers use cornstarch rather than eggs today. Vla is available in many different flavors of which vanilla is most popular. Other flavors include chocolate, caramel, banana, orange and apple.[3]

W
Name Image Region/Popularity Description
Wajik Nationwide, but especially Javanese A diamond-shaped compressed sweet glutinous rice cake.
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See also

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