7 Classic Indonesian Desserts To Delight Your Senses
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One of Southeast Asia's most delectable culinary surprises is Indonesian sweets, which are full of sweet, decadent flavours and stunning colours. It makes sense that Indonesia's sweets are such a treat to look at, smell, and taste, given the country's hundreds of islands and the wide variety of unique ingredients that go into creating its eclectic cuisine.

Get ready for a tonne of amazement and enchantment from Southeast Asia as you go on an intriguing tour through some of Indonesia's most well-known desserts that you can share with your loved ones. Their flavour and texture will undoubtedly enchant you.

Terang Bulan

Indonesia's version of pancakes, martabak manis, or terang bulan, is one of the country's most beloved sweet dishes. Around the nation, street sellers sell terang bulan. They often open around 6 p.m. or after the sun sets.

In essence, terang bulan is a cross between a pancake and a crepe. Pancake batter is identical to this, and the cooking method is similar to that of crepes. However, you'll discover a variety of fillings, such as chocolate, cheese, peanuts, pineapple, strawberry, and many more, in place of ice cream or maple syrup.


The preparation of these Indonesian rice balls involves encasing a filling of palm sugar inside a glutinous rice flour shell. Desiccated coconut is used to cover the entire cake, and pandan or dracaena leaves are typically used to colour the exterior shell green.

Although the origin of klepon is usually linked to Java, in various regions of Sulawesi, Sumatra, and Malaysia, the same treat is more often known as onde-onde or buah melaka. It should be mentioned that in Java, Chinese jin deui rice balls are commonly referred to as onde-onde.

Dadar Gulung

A popular Indonesian delicacy called dadar gulung is made of thin rice flour crêpes filled with shredded coconut. The crepe batter contains pandan leaves, which provide the crepe flavour and a vivid green colour. However, contemporary recipes frequently incorporate green food colouring instead.

The crêpe is filled with a mixture of dark palm sugar (gula melaka), cinnamon, and freshly shredded coconut after it is baked. This vibrant and delicious dish is available outside of Indonesia in Malaysia, Singapore, and Sri Lanka under other names.

Pisang Goreng

Banana fritters, known as pisang gorengs, are deep-fried in palm oil and can be coated with flour, breadcrumbs, and tapioca, or they can be cooked simply sliced. They are frequently garnished with powdered sugar or a considerable amount of chocolate sauce and are sold by street vendors. This treat has an almost melted banana inside and is served hot and caramelly. The fried batter and virtually liquid contents combine for a delicious, no-fuss dessert.

Kolak Pisang Ubi

Dessert soups are popular in Indonesia and other parts of Southeast Asia. Ginataan is found in the Philippines, whereas che is enjoyed in Vietnam.

A family of traditional Indonesian dessert soups known as kolak are cooked using pandan leaves and coconut milk as a foundation, then sweetened with either coconut sugar or palm sugar. It can be cooked using a range of ingredients, such as rice balls, sweet potatoes, jackfruit, bananas, and cassava, depending on the chef.

Kolak pisang ubi is a delectable kind of kolak prepared with sweet potatoes and bananas. Pisang means "banana," while ubi means "sweet potato."

Kue Lapis

A classic Indonesian delicacy called kue lapis, which translates to "layered cake," is made from rice flour, starch, coconut milk, sugar, salt, and food colouring.

The layers are where the name comes from. Traditionally, layers of light green and dark green are alternated to create these wavy cakes. Nonetheless, more recent versions of the recipe have modifications that are coloured like rainbows.


Boiled and mashed cassava are used to make this unique Indonesian treat. The cassava base is then sweetened and frequently enhanced with coconut and natural or food colouring to produce beautiful desserts. The dish gets its trademark brown colour from the combination of mashed cassava and dark palm sugar (gula melaka) in its rustic form.

Using a meat processor, modern kinds (getuk lindri) are frequently finely ground. They are fashioned into eye-catching cakes, dyed with vivid colours, and then divided into smaller portions. Getuk can also be made with sweet potatoes, taro, or bananas in addition to cassava.