Indonesian desserts are part of this tradition and are available across Southeast Asia and other parts of the world. Still, nothing compares to having desserts in Indonesia itself. Fresh local produce, authentic Indonesian cooking styles, and traditional preparation methods give desserts in Indonesia a distinctive character. When in Indonesia, trying these local Indonesian desserts is certainly worthwhile (SURAKARTA TOP THINGS TO DO).
These desserts are found as Indonesian street food, in unassuming eateries, Indonesian cafes, and as part of hotel buffets. The common desserts in Indonesia include local fruits, Murtabak Manis (sweet pancake), Kue (Indonesian sweet cakes), Bubur Manis (sweet porridge), and Es Campur (mixed shaved ice).
Desserts in Indonesia may also be known by
different names depending on the region and local traditions. The varieties are
endless, and it is a matter of tasting before deciding which desserts in
Indonesia become favorites according to individual preference.
Flour pancake folded with sweet fillings, it is known as Apam Balik in Malaysia, Singapore, and Brunei. In Indonesia, this dessert is called Murtabak Manis, and in some regions as Terang Bulan, literally meaning “Bright Moon.” Indonesian Murtabak Manis is generally thinner and flatter.
A popular street food, it is widely
available. The traditional version is filled with palm sugar and peanuts. Over
time, corn was added, and some versions also include chocolate or cheese
fillings, among other types.
Murtabak Manis has light, crunchy edges
with an extra crunch from the peanuts. Sweetened with Gula Melaka, known in
Indonesia as gula merah or gula aren, it provides a subtle caramel-like
sweetness. After cooking, a layer of butter or margarine is often spread on top
while still warm, adding moisture and a slightly savory contrast to the sugar.
In some versions, butter is already incorporated into the batter.
In Indonesian cafes, a variety of fillings
are available, including condensed milk, Nutella, Oreo, green tea (matcha),
durian, and chocolate bars or spreads such as Toblerone, KitKat, and
Ovomaltine. These options allow each Murtabak Manis to suit individual
preferences while blending traditional and modern flavors.
At hotel buffets, Murtabak Manis is served
as part of pencuci mulut or hidangan penutup (dessert), and may be included in
the breakfast buffet. Whether at street stalls or five-star hotels, biting into
the soft, slightly chewy pancake with its crispy edges, sweet palm sugar, and
buttery topping makes Murtabak Manis, or Terang Bulan, a popular Indonesian
dessert.
Kue, or traditional Indonesian sweet cakes and snacks, are also referred to as Indonesian sweet delicacies. Amongst the common ingredients are coconut milk or fresh coconut, pandan leaves, and banana leaves. Coconut milk is a core ingredient in Kue Lapis (Layered Cake), giving it a soft, creamy texture.
Pandan extract is used in Dadar Gulung
(Pandan Crepe Roll) for natural fragrance and green coloring. Nagasari (Steamed
Banana Cake), made from rice flour, coconut milk, and sugar, filled with slices
of ripe banana, is still traditionally wrapped in banana leaves before
steaming, which imparts a subtle aroma and helps it hold its shape.
Notably, quite a selection of Indonesian
sweet cakes are steamed rather than fried, making them lighter and healthy
desserts. Despite their simple preparation, kue are visually vibrant and
enticing, even without elaborate plating. Over time, traditional kue have
inspired modern adaptations, sometimes called Indonesian-Fusion Desserts,
including baked versions with local fillings such as pineapple, banana, or
other classic ingredients.
Affordable kue can be found at street
stalls for just a few rupiah, offering a wide selection to choose from. In
modern Indonesian cafes and hotel buffets, selections expand further, featuring
more elaborate and flavorful options. Whether served as a quick snack, dessert
after a meal, or during festive celebrations, kue showcase both traditional and
contemporary flavors, reflecting Indonesia’s food heritage.
The variety of Indonesian sweet porridges is virtually endless. Some popular examples include:
Bubur Candil - glutinous rice balls in palm sugar syrup.
Bubur Sagu Mutiara - pearl sago pudding with coconut milk and sugar.
Bubur Ubi - sweet potato cooked with coconut milk.
Bubur Kacang Merah - red beans with coconut milk and palm sugar.
The classics, however, are:
Bubur Sumsum - rice flour, coconut milk, and palm sugar syrup.
Bubur Kacang Hijau - mung beans, coconut milk, and palm sugar.
Bubur Ketan Hitam - black glutinous rice, coconut milk, and sugar.
While green mung beans are a classic, it
is Bubur Sumsum and Bubur Ketan Hitam that make the most difference and tend to
be favorites among Indonesian dessert lovers.
Top Indonesian Sweet Porridge
Bubur Sumsum
When rice flour is combined with coconut milk to make Bubur Sumsum, it forms a
smooth, slightly thick, and gooey porridge. The texture is soft and silky,
almost like a gentle custard or mushy pudding. This comforting texture is what
makes Bubur Sumsum distinctive compared to other Indonesian bubur manis.
Bubur Ketan Hitam
The black glutinous rice gives Bubur Ketan Hitam a naturally chewy texture.
Coconut milk adds a creamy contrast and balances the subtle earthy, nutty
flavor. Its unique texture and aroma make it stand out among traditional
Indonesian sweet porridges.
Coconut milk is a central ingredient in
these classic bubur manis. They are usually prepared in advance and served warm
or at room temperature. Sweet porridges are available not only at Indonesian
street stalls but also in hotels and cafes in Indonesia.
In hotels and cafes, hot servings may be
accommodated. At buffet spreads, ingredients are usually arranged separately,
allowing adjustments in sweetness or coconut milk, unlike street versions,
which can be extremely sweet.
It’s hard to ignore Es Campur in Indonesia, a mixed shaved ice dessert similar to Ice Kacang or ABC in Malaysia and Singapore. Es Campur is generally made with shaved ice, syrup, fruits, jelly, and other sweet toppings.
In mid-range eateries, Es Campur may include toppings like jackfruit, cendol (green rice flour strands), and coconut milk, sometimes with ice cubes, not shaved ice. In Indonesian hotels, the dessert often comes with a range of toppings, including sago pearls and fresh-cut fruits, as part of the buffet selection.
Es Campur from unassuming eateries uses
similar ingredients but can be unique for its croutons—pieces of toasted or
roasted bread. The croutons soak in the mixture while some float on top, adding
a distinct texture. This version of the Indonesian mixed shaved ice dessert is
definitely different.
However, the overly sweet mixture can be
hard to digest and is considered an extreme guilty pleasure. It is best eaten
continuously, as the croutons provide a nice crunch. Once fully soaked, the
bread cubes become mushy, making Es Campur unsuitable for packing to go.
