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
Bagea 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.
Bahulu Malay A Malay traditional cake with soft texture. Usually served for breakfast.
Bakpau 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.
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 beras Timor Rice muffin, derived from Portuguese cuisine.
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 kojo Malay Malay cake shaped like frangipani flowers.
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.
Bolu pandan Nationwide A light, fluffy, green-colored sponge cake flavored with the juices of pandan leaves.
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]
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.
Dodol Java Rice flour-based small glutinous sweets, sweetened with coconut sugar, moulded and coloured. Often add fruit scent and taste such as durian.
Donat jawa Javanese A Javanese-style of ring-shaped fritter made from cassava with savoury taste.
Donat kentang Nationwide A ring-shaped fritter made from flour and mashed potatoes, coated in powder sugar or icing sugar.

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
Kaasstengels 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 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.
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 ape Jakarta A thin wheat flour batter pancake with thicker part on the middle, colloquially called kue tetek (breast cake).
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 bulan Chinese Indonesian and Peranakan Indonesian traditional mooncake that shaped circular like a moon, white and thinner than regular mooncake.
Kue busa or schuimpje 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 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 gapit 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 kacang tanah Nationwide A kind of pastry made from peanuts with various forms, such as round shape, heart, or crescent moon.
Kue keranjang Chinese Indonesian A food prepared from glutinous rice. Usually served during Chinese New Year.
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 leker Java Indonesian crepe that made with wheat flour, eggs, milk, and sugar.
Kue lidah kucing Nationwide A type of cookie shaped like a cat's tongue (long and flat). They are sweet and crunchy.
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 pukis 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 can be said to be actually a modification of waffles.
Kue putri salju Nationwide A type of cookie which is crescent-shaped and coated with powdered sugar covered like snow.
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.
Kue rangi Betawi and Javanese A Betawi traditional cake that made from a mixture of starch with grated coconut which is baked with a special mold on a small stove.
Kue satu 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.
Kue soes Nationwide A baked pastry filled with soft and moist cream made from the mixture of milk, sugar and flour.
Kukis jagung Nationwide A type of cookie prepared with corn products.

L
Name Image Region/Popularity Description
Ladyfinger Nationwide A low density, dry, egg-based, sweet sponge biscuits roughly shaped like a large finger.
Lahang West Java Drink made from Arenga pinnata (aren) sap
Laklak Bali Balinese traditional little pancake with grated coconut and melted palm sugar.
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
Maamoul Arab Indonesian Filled pastry or cookie made with dates, nuts such as pistachios or walnuts and occasionally almonds, or figs.
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.
Makmur Malay A traditional Malay pastry, made from butter, ghee and flour. Usually served during special occasion of Eid ul-Fitr.
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.
Nastar 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.
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
Oliebol Nationwide Fried dumpling bread or cake, filled with raisins or apple.
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.
Peuyeum Java A traditional fermented food made of cassava. Similar dish to tapai.
Pinyaram Minangkabau, Malay, and Sama-Bajau A traditional cake made from mixture of white sugar or palm sugar, white rice flour or black rice, and coconut milk.
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 molen 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.
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 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
Semprong Nationwide A wafer snack made by clasping egg batter using an iron mold which is heated up on a charcoal stove.
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 or spekulaas koekjes 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.
Stroopwafel Nationwide A wafer cookie made from two thin layers of baked dough joined by a caramel filling.

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.
Tar telur Nationwide Egg tart, consists of an outer pastry crust filled with egg custard.
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.

U
Name Image Region/Popularity Description
Untir-untir Java Dough twist that is fried in peanut oil. It has a shiny and golden look with crispy taste.

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.
Wingko Semarang, Central Java A sweet baked coconut cake. This dish almost similar to bibingka.

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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