Indonesia is a nation of over 17,000 islands, and its culinary traditions are vast and varied as. While savoury dishes like rendang and nasi goreng tend to steal the international spotlight, it’s the world of Indonesian dessert that truly captures the soul of the archipelago. From humble street-side stalls to elevated fine dining tables, these iconic sweets tell the story of a rich and layered food culture.
Whether you are new to Indonesian cuisine or a seasoned enthusiast, here are 15 iconic Indonesian desserts you need to try.
Cendol
Perhaps the most beloved Indonesian dessert of all, cendol is a chilled drink-dessert hybrid made with chewy pandan-flavoured rice flour noodles, coconut milk, and palm sugar syrup.
The result is a beautifully layered, sweet concoction that is equal parts refreshing and indulgent.
Ketan Hitam
Ketan hitam is black glutinous rice cooked low and slow until soft and sticky. It’s typically served with a generous pour of thick coconut milk and a drizzle of palm sugar.
Its deep, earthy sweetness and satisfying chew make it one of the most comforting Indonesian desserts. It’s often eaten warm, even consumed during breakfast or late at night.
Kolak
Kolak is a fragrant dessert consisting of bananas, sweet potatoes, and jackfruit gently simmered in coconut milk, palm sugar, and pandan leaves.
Often eaten during Ramadan to break the fast, it carries deep cultural and spiritual significance beyond its delicious flavour.
Es Teler
A wildly popular street dessert, es teler combines young coconut, avocado, and jackfruit with crushed ice, sweetened condensed milk, and coconut milk. I
t is simultaneously fruity, creamy, and cooling, making it a staple at Indonesian food stalls and restaurants alike.
Klepon
These vivid green rice cake balls are one of Indonesia’s most charming traditional sweets. Filled with liquid palm sugar and coated in desiccated coconut, klepon delivers a signature burst of sweetness with every bite.
The bright green colour comes from pandan juice, a key flavouring in Indonesian desserts.
Bubur Sumsum
Although sumsum is Indonesian for bone marrow, this dessert doesn’t actually contain the savoury ingredient.
Bubur sumsum is a silky rice flour porridge served with coconut milk and palm sugar sauce.
Dadar Gulung
This is another sweet green dessert getting its hue from pandan. Rolled pandan crêpes are filled with a sweet coconut and palm sugar mixture to create dadar gulung.
The vibrant green exterior gives way to a warm, caramel-like filling, a classic Indonesian dessert found in markets and bakeries around the country.
Es Campur
Meaning “mixed ice,” es campur is a more elaborate cousin of es teler. It’s a festive shaved ice dessert loaded with grass jelly, young coconut, agar, fruit, condensed milk, and colourful syrup.
Every bowl is different, and every spoonful is an adventure in texture and sweetness.
Bika Ambon
Originating from Medan in North Sumatra, bika ambon is a spongy, honeycomb-textured cake made from tapioca flour, coconut milk, and pandan.
Its airy structure and sweet flavour make it one of the most distinctive Indonesian desserts.
Kue Lapis
Meaning “layered cake,” kue lapis is a steamed rice cake made in alternating coloured layers (typically pink and white, green and white, or brown and yellow).
Each layer is pressed down before the next is added, resulting in a dense yet chewy cake that is as beautiful as it is tasty.
Martabak Manis
Martabak manis is the first thing most Indonesians would recommend visitors to try. A thick, fluffy pan-fried pancake stuffed with chocolate, cheese, crushed nuts, or condensed milk, this Indonesian dessert is a beloved street food staple.
Available at roadside stalls from dusk, the aroma alone is enough to stop you in your tracks.
Wingko Babat
This traditional chewy coconut cake from Central Java is made from glutinous rice flour, shredded coconut, and sugar.
Slightly caramelised on the outside and soft within, it’s a simple yet deeply satisfying Indonesian sweet.
Putri Noong
Literally translating to “peeping princess,” putri noong features a whole piece of sweet potato or banana wrapped in coloured glutinous rice, then steamed and rolled in coconut.
Charming in appearance and moreish in flavour, it is a delightful example of Sundanese dessert culture.
Kue Lupis
Lupis is made from compressed glutinous rice wrapped in banana leaves. Ad served with grated coconut and a thick palm sugar sauce.
Its texture is chewy, slightly nutty, and richly sweet; it’s a rustic yet irresistible Indonesian dessert often found at traditional markets.
Es Puter
Indonesia’s answer to ice cream, es puter is a hand-churned frozen dessert made from coconut milk, pandan, and jackfruit or durian.
It’s creamier and more fragrant than conventional ice cream, making it a staple of street markets and a joy to eat in the heat of the day.
Knowing what these desserts taste like in their traditional form is one thing. Experiencing them reimagined through the lens of modern fine dining is quite another. That is precisely what Merah Putih does.
At Merah Putih, Indonesian classics are served alongside creative dishes that experiment with traditional spices and flavours from across the archipelago, with executive Chef Wiwik’s modern adaptations on timeless recipes making every dining experience an extraordinary one for any palate.
Book a table with special gift vouchers today to have a taste of paradise!
