# List of Indonesian desserts

This is a 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.
* A
* B
* C
* D
* E
* F
* G
* H
* I
* J
* K
* L
* M
* N
* O
* P
* Q
* R
* S
* T
* U
* V
* W
* X
* Y
* Z
* See also
* References
* External links

## A

| Name | 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 | Region/Popularity | Description |
| 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 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 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. |
| 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 | Region/Popularity | Description |
| Cenil | 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 | 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. |
| Dodol or jenang | Java | Rice flour-based small glutinous sweets, sweetened with coconut sugar, moulded and coloured. Often add fruit scent and taste such as durian. |

## E

| Name | 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 | Region/Popularity | Description |
| 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 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 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 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 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 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. |

## L

| Name | Region/Popularity | Description |
| Lahang | West Java | Drink made from Arenga pinnata (aren) sap |
| 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 | Region/Popularity | Description |
| 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. |
| Meuseukat | Aceh | Dodol-like pineapple cake |
| 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. |
| 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 |
| 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 | 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. |
| 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 | 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 roti ganjel rel | Jakarta and Semarang, Central Java | A rectangular shaped brown bread with sesame seeds, flavored with cinnamon and palm sugar. 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 | Region/Popularity | Description |
| 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 | 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. |

## T

| Name | Region/Popularity | Description |
| Tapai | Nationwide | A traditional fermented food of rice or other starchy foods. It has a sweet or sour taste. |
| 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. |

## 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. |

## W

| Name | Image | Region/Popularity | Description |
| Wajik | | Nationwide, but especially Javanese | A diamond-shaped compressed sweet glutinous rice cake. |