Laden with exotic flavors and textures, traditional Indonesian desserts are a treat for the senses. These sweet treats are not only delicious but also incredibly easy to prepare. From classic rice cakes to pineapple cookies, there’s something on this list of 20 Indonesian desserts that’s sure to please. One of the things I love about these authentic desserts is their simplicity and reliance on fresh, natural ingredients.
Coconut and palm sugar are staple ingredients in many Indonesian recipes, while pandan leaves add a unique and distinctive flavor. This tropical plant is used extensively in Indonesian cooking, with its sweet essence extracted from its leaves. You may be able to find pandan leaves at an Asian store or purchase the extract online. While there’s no decent substitute for pandan leaves, coconut is another essential ingredient that features prominently in many of these desserts.
From coconut milk to grated coconut, it’s often a crucial component of the dish. However, if you’re looking for alternatives, you can try replacing grated coconut with flaked almonds or coconut milk with a milk alternative. Keep in mind that the flavor and texture may be significantly different. If you’re feeling adventurous and want to try something new and exciting, there are plenty of recipes on this list that are sure to bring a smile to your face.
With its rich cultural heritage and diverse range of flavors, Indonesian cuisine has something to offer every palate.
Klepon (Indonesian Sweet Rice Cakes)
Highlighting the versatility of mochi recipes, this treat is a must-try for anyone who loves the chewy and sweet combination. Not only are they quick to make, but they also come out as adorable little morsels that will delight your taste buds. The unique texture of these Japanese-style treats stems from the use of rice flour, which provides a soft and pliable dough that needs to be kept covered to prevent drying out.
When it comes to the gooey filling, palm sugar is the key ingredient that melts in the middle as the mochi cooks, creating an irresistible treat. If you’re having trouble finding pandan flavoring in local Asian supermarkets, don’t worry – it’s easily available online at a relatively affordable price.
Gao Teng Kueh / Jiu Ceng Gao (九层糕) / Steamed Kue Lapis
Brimming with vibrant colors and a playful personality, this cake is an absolute delight to devour. Each colorful layer can be carefully unwrapped like a delicate pastry or devoured in one swift bite using a fork. Like traditional Indonesian treats such as klepon, it leverages the combination of rice flour and tapioca flour to achieve a soft, chewy, and bouncy texture that’s simply irresistible. The subtle coconut flavor is the perfect accompaniment to this masterpiece, and the best part?
It’s all created from a single, consistent batter. To bring your cake to life, don’t be afraid to get creative with the colors you choose and remember to cook each layer before adding the next for the most delectable results.
Bubur Sum-Sum (Indonesian Rice Pudding)
Hailing from Southeast Asian cuisine, this delightful dish is a unique blend of flavors and textures. Made with coconut milk and rice flour, it has a creamy consistency reminiscent of a pudding. The subtle saltiness of the dish is skillfully balanced by the addition of palm sugar sauce, which adds a sweet and indulgent touch. This warm and comforting dessert can be served on its own, with the sauce poured over the top for an extra layer of flavor.
Alternatively, you could try pairing it with some traditional Malaysian-style sweet potato dumplings, known as bubur candil ubi jalar, which are typically served in a bowl and make for a satisfying contrast to the creamy pudding.
Wajik (Sticky Rice in Palm Sugar)
Brighten up your afternoons with these vegan and gluten-free rice cakes, perfectly paired with a cup of Banten (Indonesian tea) on a warm day. This recipe is surprisingly simple, requiring only four ingredients, but you might encounter some challenges in finding fresh pandan leaves. The unique flavor profile of pandan is often described as grass-like, with subtle hints of vanilla, almond, and rose, making it quite difficult to replicate using alternative substitutes.
If you’re unable to find pandan leaves at your local Asian market, consider using pandan extract instead. Once the rice mixture has been steamed and mixed with a sticky palm sugar glaze, press it into a baking dish and allow it to cool completely before slicing into individual portions.
Kue Dadar Gulung (Coconut Filled Pancakes)
Most notably, a popular street food in Indonesia boasts a vibrant green color due to the incorporation of pandan. Making preparations ahead of time is also feasible, as both the pancake batter and filling can be prepared up to two days prior to consumption. It’s recommended that you make them on the day you plan to enjoy them for optimal flavor and texture.
Kue Lupis (Indonesian Sweet Sticky Rice Dumplings)
Coated in a layer of coconut and drizzled with palm sugar syrup, these tender little dumplings are a sweet and sticky delight perfect for a light after-dinner snack. The simplicity of the main dumpling, which is essentially sticky rice, gets elevated by the combination of flavors and textures from the coconut and palm sugar syrup. The use of banana leaves to package the dumplings adds an impressive touch to this treat.
However, if you can’t find banana leaves, you can easily substitute them with foil. Either way, forming the dumplings properly is crucial, and we have a step-by-step guide on how to do it correctly in our previous post.
Nagasari (Banana and Coconut Custard)
Needless to say, banana leaves can be quite fragile when handling them for cooking purposes. Not only do they require some tender loving care, but also a bit of preparation before they’re usable in recipes. Interestingly, one way to soften banana leaves is by boiling them for about 5 minutes, which allows them to become pliable and easier to manipulate.
Furthermore, the combination of tapioca and rice flour used in this recipe contributes to the soft texture achieved with these delicate ingredients. As the batter cooks, constant stirring is crucial to prevent the formation of burnt spots on the bottom of the pan. It’s also advisable to remove the pandan leaves after they’ve infused their flavor into the coconut milk mixture, which will make the custard preparation process a little less cumbersome.
By this point, the leaves’ essence should have been sufficiently incorporated with the sugar and coconut milk.
Pisang Goreng (Indonesian Fried Banana)
Often considered one of Indonesia’s most beloved street foods, these crispy fried banana snacks are found on almost every corner throughout the country.
Getuk Ubi Kayu /Singkong Gula Merah (Pressed Cassava Cake)
Wingko Babat
Bringing together coconut enthusiasts, this recipe is a true delight, boasting an abundance of subtly sweet flavors that are impossible to resist, prompting you to indulge in multiple slices at once. To achieve the perfect texture, it’s essential to incorporate grated coconut meat into your mixture, rather than relying on desiccated coconut, which can make the dish too dense and dry.
Additionally, using coconut oil instead of vegetable oil will elevate the flavor profile, allowing the natural sweetness of the coconut to shine through. Once baked to perfection, the golden-brown top will be adorned with crunchy sesame seeds, adding a delightful textural element to each bite.
Ongol Ongol Hunkwe (Mung Bean Flour Cake with Grated Coconut)
Zeroing in on the ingredients used to make these desserts and cakes, it’s worth noting that most of them rely on rice or gluten-free flour alternatives. This particular recipe follows suit, but one challenge you may face is sourcing mung bean flour – a crucial ingredient for achieving its unique texture and flavor. Fortunately, corn flour or arrowroot can be substituted as alternatives, although they will alter the final product’s texture and taste profile.
In terms of its composition, this dessert bears some resemblance to traditional jello, with coconut sugar playing a key role in giving it that distinct sweetness. Once set, you can top it off with grated coconut for added texture and visual appeal.
Easy Serabi Kuah / Apam Berkuah / Appam
Soft and fluffy, these yeast-based little pancakes make an excellent side dish to a rich and spicy curry. Alternatively, you can complement them with a batch of warm Kuah, a sweet sauce that pairs perfectly with the subtle flavor of the pancakes. To begin with, the batter needs to be mixed in three parts, and once combined, it will require at least two hours to allow the yeast to activate and ferment.
After a couple of minutes of cooking on a gentle heat, they’ll need to be steamed for an additional few minutes to finish cooking and should be served warm and fresh from the steam.
Es-Teler
Venturing into the world of unique cocktails, this icy drink is a game-changer for those who crave something refreshing after a long day. The fusion of cooling coconut and pandan syrup with creamy avocado and sweet jackfruit creates a truly one-of-a-kind flavor experience.
If you’ve never had the pleasure of trying jackfruit before, be prepared to be surprised – the sweet fruit has a mellow taste that combines hints of pineapple, mango, and banana, and can often be found canned in most supermarkets. Just remember, don’t delay serving this cocktail too long, as the avocado will start to brown once it’s been cut.
Pie Susu Bali – Balinese Milk Custard Tart
You’ve probably heard of many Western desserts that feature a silky smooth filling, but few have achieved the same level of simplicity as this Balinese egg custard. Yanking inspiration from its British counterpart, this recipe uses a wonderfully light pastry case to cradle the creamy filling, eliminating the need for tedious preparation and precise temperature control.
Unlike traditional egg custard, which can be finicky when it comes to consistency and often results in an overcooked or rubbery texture, this version is remarkably easy to execute, thanks to its reliance on condensed milk for sweetness and egg yolks to help it set during baking. The best part? No need to blind-bake the crust – simply assemble the ingredients and let the oven do the work.
Coconut Milk Agar Jelly
Ultimately, agar agar is an excellent vegan-friendly alternative to traditional gelatin. This versatile ingredient, derived from seaweed and sold primarily in powder form, boasts a distinct texture when set. While Jello will retain its characteristic jiggle, agar agar jelly takes on a firmer consistency, allowing it to be sliced with ease and providing a more satisfying bite to the finished product.
A crucial note when preparing this coconut jelly is to avoid boiling the mixture, as excessive heat can cause the agar agar to split and ruin the consistency of the final dessert.
Es Cincau Hijau (Green Coconut Jelly Drink)
Drawing inspiration from the popular boba tea trend, this unique jelly drink offers a refreshing twist on a familiar favorite. Distinctly flavored with grass jelly, which boasts a slightly bitter taste reminiscent of herbal tea, it shares similarities with its more ubiquitous cousin. Discoverably, you can find the required powder online or in the baking section of most Asian supermarkets. Once set, feel free to cut the jelly into any desired size or shape.
Then, fill your glass with generous portions of the gelatinous grass jelly and top it off with a creamy splash of sweetened coconut milk, accompanied by a refreshing mound of shaved ice.
Fluffy Pandan Chiffon Cake
Lightly sweetened with pandan extract, this chiffon cake is a delightful treat. The ingredient has become a staple in many recipes so far, and its popularity is well-deserved – it’s abundant in Indonesia and boasts an unmistakable flavor that’s hard to resist. If you’re a fan of the extract, you won’t want to miss out on trying every recipe on this list. But for me, there’s something truly special about this particular one.
The texture of a lighter-than-air chiffon cake is a winner in itself, and when infused with the sweet, fragrant aroma of pandan, it’s pure perfection. While mixing most of the ingredients is straightforward, as you would with an ordinary cake, things take a more delicate turn when it comes to incorporating whipped egg whites. Start by combining a small amount of egg whites with the batter, which will not only lighten its consistency but also make folding in the remaining whites much easier.
Next, gently fold through the rest of the egg whites in batches, taking care not to overdo it. The goal is to achieve a light and voluminous texture that will yield a beautifully airy cake when baked.
Lapis Legit (Layered Spice Cake)
Setting aside sufficient time for this recipe is essential, as it requires more than just mixing and baking. It demands a gentle touch and consistent attention throughout the process.
Nastar (Pineapple Cookies)
Understandably, these are not just any ordinary cookies. The delicate light dough is infused with a generous amount of sweetened condensed milk, resulting in a rich and velvety texture that’s hard to resist. The dough is then carefully filled with a spiced pineapple jam, sealing it inside before the final baking process. When cooked, these cookies retain their shape impressively well, ensuring they look as appealing as they taste.
Be sure to let them cool completely, so you can enjoy them without risking a burnt tongue.
20 Most Popular Indonesian Dessert Collection
Among the many delightful aspects of Indonesian cuisine is its array of delectable desserts. These traditional sweets are characterized by their simplicity, freshness, and ease of preparation. Examples include sweet rice cakes and pineapple cookies, which have proven to be crowd-pleasers.
Instructions
Mastering a new dish doesn’t have to take up too much of your time. Simply choose a recipe that catches your eye, gather all the necessary ingredients and tools, then put everything together in under 30 minutes to create an authentic Indonesian treat.
