Variation of Indonesian kue basah snack foods offered as jajan pasar ("market buys") at a traditional market in Yogyakarta.
This is a 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.
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.
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.
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.
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.
Banana wrapped around in tape-shaped thin pastry dough prior to frying, creating crunchy textures of pastry skin, while the banana inside remains moist and soft.
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.
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.
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.
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.
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.
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.
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).
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.
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.
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.
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.
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 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.
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.
This cake is made from a mixture of eggs, 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.
This snack was made from black sticky rice as a basic ingredient. The taste is mixed with sweet because the black rice was previously processed before becoming tapai (through the fermentation process) and cooked to become dodol.
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.
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.
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.
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.
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
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.
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.
Bollen
Bandung
Layered pastry filled with sweet fillings, such as banana, cheese and durian.
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.
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.
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.
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.
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.
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
Bali
Deep fried peanuts coated with crispy batter and seasoned with flavourings; sugar and salt, a popular accompaniment for beer.
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