| Name | Image | Region/Popularity | Description |
|---|
| Amplang | | Java and Kalimantan | Savoury fish cracker snack, made from wahoo or any type of Spanish mackerel. |
| Ampo | | Central Java and East Java | A snack made by soil. The snack consists of pure clay, without any mixture of ingredients. |
| Emping | | Nationwide | Crackers made from flattened Gnemon/Belinjo seeds. |
| Intip | | Java | 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. |
| Kemplang | | Malay and Palembangese | Savoury fish cracker snack, made from wahoo or any type of Spanish mackerel. This dish similar to amplang. |
| Keripik | | Nationwide | A traditional chips or crisps, bite-size snack crackers that can be savoury or sweet. |
| Keripik pisang | | Nationwide | Crispy banana chips. |
| Keripik teripang | | Surabaya, Gresik, and Lamongan in East Java | A traditional chips or crisps made of dried sea cucumber. |
| Kerupuk | | Nationwide | 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. |
| Kerupuk kulit babi | | Chinese Indonesian and Balinese | Pork skin crackers. |
| Kerupuk kulit sapi or kerbau | | Nationwide | Cow or buffalo skin crackers. |
| Kerupuk ikan | | Nationwide | A deep fried snack made from starch and fish. |
| Kerupuk udang | | Nationwide | A deep fried snack made from starch and prawn. |
| Rempeyek | | Nationwide, but especially Javanese | A deep-fried savoury Javanese cracker, made from flour with other ingredients, bound or coated by crispy flour batter. |
| Rengginang | | Nationwide | A traditional thick rice cracker, made from cooked glutinous sticky rice and seasoned with spices. This dish made into a flat and rounded-shape. |
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| Name | Image | Region/Popularity | Description |
|---|
| Bakwan | | Nationwide | 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. |
| Cakwe | | Java | A long golden-brown deep-fried strip of dough and commonly chopped or thinly sliced and then eaten for breakfast with bubur ayam. |
| Cimol | | Bandung, West Java | A small snack made from rounded tapioca flour doughs which are then fried. Cimol comes from Bandung, West Java. |
| Cireng | | West Java | |
| Combro | | Sundanese | A fritter made from grated cassava with round or oval-shape. This dish is filled of oncom and chilli. |
| Jemput-jemput | | Malay | A traditional Malay fritter snack made from flour before frying. It is usually round in shape and tends to vary in size. |
| Mendoan | | Central Java | Deep fried battered tempeh, cooked lightly in a short time resulting in a limp texture. |
| Perkedel | | Nationwide | 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. |
| Perkedel jagung | | Nationwide | Corn fritters. |
| Perkedel tahu | | Nationwide | Dutch-Indonesian food based on tofu and inspired by frikadeller. |
| 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 goreng | | Nationwide | A battered and deep-fried banana or plantain. |
| Pisang molen | | Nationwide | 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. |
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| Name | Image | Region/Popularity | Description |
|---|
| Arem-arem | | Java | Similar like lontong, but flavoured with coconut milk, and stuffed with cooked ground meat, or tofu and tempeh. |
| Bakcang | | Chinese Indonesian | Rice cake filled with meats, sometimes beans, mushroom, and salty egg, wrapped in bamboo leaves. |
| Chai kue | | West Kalimantan | A traditional dumpling that must be steamed before served. Filled of yam, taro, or chives. This food is similar to croquette and pastel. |
| Cilok | | Bandung, West Java | 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. |
| Jalangkote | | Makassarese | Fried pastry with an empanada-shape and stuffed with vegetables, potatoes and eggs. Spicy, sweet and sour sauce will be dipped into prior to be eaten. |
| Nyonya chang | | Peranakan | A type of zongzi that filled of minced pork with candied winter melon, ground roasted peanuts, and a spice mix. |
| Lemper | | Java | A traditional rice cake, made from glutinous rice and filled usually with chicken. |
| Lepet | | Javanese, Malay, and Sundanese | 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. |
| Otak-otak | | Nationwide | Usually made from Spanish mackarel fish paste or Milkfish, spiced and wrapped in banana leaves, then grilled and served with peanut sauce. |
| Pai ti | | Peranakan and Malay | A thin and crispy pastry tart shell filled with a spicy, sweet mixture of thinly sliced vegetables and prawns. |
| Pangsit basah | | Chinese Indonesian | Wonton served in gravy with noodle or other gravy-dishes. |
| Pangsit goreng | | Chinese Indonesian | Fried wonton filled with chicken or shrimp with sweet and sour sauce. |
| Pastel | | Nationwide | Fried flour dumpling filled with vegetables and meat. |
| Semar mendem | | Java | 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. |
|
| Name | Image | Region/Popularity | Description |
|---|
| Asinan | | Java | A pickled (through brined or vinegared) vegetable or fruit dish. |
| Bakmi | | Nationwide | 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. |
| Bakso bakar | | Nationwide | Grilled and skewered bakso, prepared in a similar fashion to satay. |
| Bakso goreng | | Java | Fried bakso with a rather hard texture, usually consumed solely as a snack. |
| Batagor | | West Java | 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. |
| Belalang goreng | | Central Java, Yogyakarta, and East Java | Fried grasshopper. |
| Be urutan | | Bali | A Balinese traditional pork (mostly) sausage. |
| Bitterballen | | Nationwide | A meat-based snack with round-shape, almost similar to kroket. |
| Burgo | | Palembang, South Sumatra | A folded rice pancake served in savoury whitish coconut milk-based soup. |
| Kerak telor | | Jakarta | It is made from chicken or duck egg made into omelette which is mixed with glutinous rice and spice, it is served with coconut granules. |
| Kroket | | Nationwide | A type of croquette, made of mashed potato filled with minced chicken. |
| Laksa | | Nationwide | 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. |
| Lumpia | | Nationwide | 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). |
| Lumpia basah | | Java | Unfried lumpia spring roll, served with sweet tauco sauce. |
| Lumpia semarang | | Semarang, Central Java | 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. |
| Maamoul | | Arab Indonesian | Filled pastry or cookie made with dates, nuts such as pistachios or walnuts and occasionally almonds, or figs. |
| Makaroni schotel | | Nationwide | A type of macaroni casserole that usually made with cheese, potato and meat (smoked beef, sausage or tuna). |
| Martabak | | Nationwide | Indonesian's version of Murtabak, sometimes filled with beef and scallions, or shreds of peanut and chocolate. |
| Martabak aceh | | Acehnese | A type of Indonesian martabak, that shaped like roti canai and served with curries. |
| Martabak kubang | | West Sumatra | Minangkabau-style of Indonesian martabak. It is Arab–Indian–Minangkabau fusion dish. |
| Martabak mi | | Nationwide | Noodles mixed with eggs then fried, shaped like martabak generally. |
| Ngo hiang | | Chinese Indonesian | A deep-fried dish that consisting of vegetables with meat or shrimp seasoned with five-spice powder in a thin egg crêpe. |
| Orak-arik tempe | | Java | Dry tempeh with more soft and moist texture, also sweet taste. The sweet taste is due to generous addition of kecap manis (sweet soy sauce). |
| Pastel tutup | | Nationwide | A type of shepherd's pie that made with chicken and several vegetables. |
| Popiah | | Chinese Indonesian | A spring roll with Chinese origin and Fujian-style. This dish almost equal to lumpia. |
| Risoles | | Nationwide | Fried rolls with breadcrumbs filled with vegetables and meat. |
| Samosa | | Nationwide | It is a fried or baked dish with a savoury filling, such as spiced potatoes, onions, peas, or lentils. |
| Seblak | | Bandung, West Java | 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. |
| Siomay | | Sundanese and Chinese Indonesian | 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. |
| Sosis solo | | Javanese | A Javanese sausages made from beef or chicken and coated by egg. |
| Sotong pangkong | | Pontianak, West Kalimantan | Dried squid food that burned using charcoal. Usually served during Ramadan. |
| Sumpia | | Nationwide | Much smaller and drier lumpia with similar beef or prawn floss filling |
|
| Name | Image | Region/Popularity | Description |
|---|
| Kembang tahu | | Chinese Indonesian | Soft tofu with warm sweet ginger soup. |
| Tahu aci | | Tegal, Central Java | A small snack made from tofu and flour. Its come from Tegal, Central Java. |
| Tahu goreng | | Nationwide | Deep fried tofu. |
| Tahu gejrot | | Cirebon, West Java | Deep fried tofu, served with a sauce made from coconut sugar, sweet soy sauce/kecap manis, chili, garlic and shallot. |
| Tahu campur | | Surabaya and Lamongan, East Java | Sliced fried tofu, rice cakes, potato patty, bean sprouts, lettuce, noodles, and krupuk crackers, served in savoury beef stew. |
| Tahu gunting | | Surabaya, East Java | Deep fried tofu cut with scissors, served with a sauce made from rice flour, peanuts and chili. |
| Tahu isi | | Nationwide | Deef fried tofu filled with vegetables such as bean sprouts and julienned carrot, and sometimes a few minced meat. |
| Tahu sumedang | | Sumedang, West Java | Deep fried tofu, served with sweet soy sauce/kecap manis and chili. |
| Tahu tauco | | Nationwide | Tofu in tauco sauce. |
| Tahu tek | | Lamongan, East Java | Deep fried tofu served with julienned vegetables and peanut, soy sauce and petis sauce. The tahu tek variant with egg addition is called tahu telur. |
| Tahu telur | | Surabaya, East Java | Deep fried tofu and egg, served with julienned vegetables and peanut, soy sauce and petis sauce |
| Tauge goreng | | Bogor, West Java | 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. |
|
| Name | Image | Region/Popularity | Description |
|---|
| Agar-agar | | Nationwide | Puddings flavoured jellies like almond tofu, as well as fruit aspics. |
| | Nationwide, with Indian-influenced | A steamed dough made of rice flour, coconut milk, yeast and palm sugar, usually served with grated coconut. |
| 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. |
| 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 | | 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. |
| Brem (solid snack) | | 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. |
| 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. |
| 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. |
| Dodol | | Java | Rice flour-based small glutinous sweets, sweetened with coconut sugar, moulded and coloured. Often add fruit scent and taste such as durian. |
| Geplak | | Yogyakarta | Sweets made from sugar and grated coconut. |
| Idli kukus | | Indian Indonesian | A type of Indian-based savoury rice cake, served as breakfast. |
| Klepon | | Nationwide | Boiled rice cake, stuffed with coconut sugar, and rolled in fresh grated coconut. It is flavoured with pandan leaf juice. |
| Kue bugis | | Makassarese, Buginese, and Javanese | A traditional snack of soft glutinous rice flour cake, filled with sweet grated coconuts. |
| 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 kacang tanah | | Nationwide | A kind of pastry made from peanuts with various forms, such as round, heart, or crescents. |
| 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 pukis | | Nationwide | 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. |
| Kue putu | | Nationwide | Similar to klepon, except that it's cylindrical in shape while the 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 | | Jakarta and West Java | Traditional snack made of grated coconut and starch-based batter and cooked in a special molded pan akin to waffle. |
| Madumongso | | Java | 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. |
| 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. |
| Nagasari | | Nationwide | Steamed rice cake wrapped in banana leaves, and stuffed with banana. |
| Onde-onde | | Nationwide | Glutinous rice cake balls, filled with sweet green beans paste, and rolled in sesame seed and then fried. |
| 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. |
| Kue talam | | Nationwide | 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. |
| | 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. |
| Wingko | | Semarang, Central Java | A sweet baked coconut cake. This dish almost similar to bibingka. |
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| 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. |
| 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 putri salju | | Nationwide | A type of cookie which is crescent-shaped and coated with powdered sugar covered like snow. |
| 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. |
| Kukis jagung | | Nationwide | A type of cookie prepared with corn products. |
| Ladyfinger | | Nationwide | A low density, dry, egg-based, sweet sponge biscuits roughly shaped like a large finger. |
| Lidah kucing | | Nationwide | Cat tongue-shaped cookie or biscuit of European origin. Popular snack during Lebaran and Christmas. |
| 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. |
| 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. |
| Semprong | | Nationwide | A wafer snack made by clasping egg batter using an iron mold which is heated up on a charcoal stove. |
| Speculaas | | Nationwide | A thin, very crunchy, caramelized, and slightly browned cookie, derived from Dutch cuisine. |
| Stroopwafel | | Nationwide | A wafer cookie made from two thin layers of baked dough joined by a caramel filling. |
| Untir-untir | | Java | Dough twist that is fried in peanut oil. It has a shiny and golden look with crispy taste. |
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| Name | Image | Region/Popularity | Description |
|---|
| 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. |
| Bollen | | Bandung | Layered pastry filled with sweet fillings, such as banana, cheese and durian. |
| Bolu beras | | Timor | Rice muffin, derived from Portuguese cuisine. |
| Bolu kukus | | Nationwide | Steamed sponge cake. |
| Bolu pandan | | Nationwide | A light, fluffy, green-coloured sponge cake flavoured with the juices of pandan leaves. |
| 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. |
| Karipap | | Malay | A dumpling snack usually filled with chicken and potato with a dried curry inside. |
| Klappertaart | | Manado, North Sulawesi | 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. |
| 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 soes | | Nationwide | A baked pastry filled with soft and moist cream made from the mixture of milk, sugar and flour. |
| Oliebol | | Nationwide | Fried dumpling bread or cake, filled with raisins or apple. |
| Panada | | Manado, North Sulawesi | Fried bread filled with spicy tuna. |
| Roti bakar or roti panggang | | Nationwide | Toast that served with jam, chocolate, or cheese, commonly known as street food. |
| Roti gambang or ganjel rel | | Jakarta and Semarang, Central Java | A rectangular shaped brown bread with sesame seeds, flavored with cinnamon and palm sugar.[1] Usually served during Dugderan and Ramadhan. |
| Roti jala | | Malay and Minangkabau | A pretty dish that looks like a lace doily due to the way it is made. Usually served with kari daging kambing. |
| Roti john | | Malay | A Malay omelette sandwich, a European-influenced dish. |
| Roti tisu | | Malay | A thinner version of the traditional roti canai, as thin as a piece of 40–50 cm round-shaped tissue. |
| Terang bulan | | Nationwide | Originally a Chinese snack, but nowadays it is labelled as murtabak. |
| Terang bulan mini | | Nationwide | Smaller version of terang bulan. |
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| Name | Image | Region/Popularity | Description |
|---|
| 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. |
| 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. |
| 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. |
| Dadiah | | West Sumatra | Traditional West Sumatran water buffalo milk yoghurt.[2] |
| 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. |
| Es doger | | Bandung, West Java | Cold and sweet coconut ice dessert with syrup and various fillings. |
| Es campur | | Nationwide | Shaved ice with coconut pieces, various fruits (usually jackfruit), grass jelly, syrup and condensed milk. |
| Es teler | | Nationwide | A mixed of avocado, young coconut, jack fruit, shredded iced with sweet condensed milk. |
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