Fried bananas or plantains are a common everyday snack eaten throughout Indonesia. They come in numerous versions in which the fruit is simply fried in shallow oil, but more often sliced banana pieces are coated in batter before they are fried until golden. Besides numerous other varieties, fried bananas also appear under different names such as godoh biu on Bali or gedhang gorèng on Java. They are traditionally sold at street stalls and carts and belong to a group of gorengan dishes—Indonesian deep-fried snacks. The more elaborate version of pisang goreng are served dusted with powdered sugar and cinnamon, drizzled with chocolate, or accompanied by jams or ice cream. Similar banana-based dishes are found in other Southeast Asian regions and countries such as Singapore, the Philippines (maruya) and Malaysia (kuih kodok).
Odading is a sweet fried dough snack from Bandung, the capital of West Java. It is made by preparing a yeast-based dough enriched with sugar, milk, and sometimes eggs, then shaping it into flattened squares or rectangles before deep-frying until golden brown and puffed. The texture of odading is light and airy on the inside with a slightly chewy crust that becomes crisp as it cools. The name is believed to have originated during the colonial period, when Dutch and local influences merged in urban markets and home kitchens, leading to recipes that combined European-style enriched dough with local cooking techniques. The preparation of odading begins by mixing all-purpose flour with yeast, sugar, salt, and milk, then kneading until a smooth dough forms. The dough is left to rise until doubled in volume, then rolled out and cut into uniform pieces. Each piece is rested briefly to develop air pockets that create the characteristic fluffiness when fried. Once shaped, the dough is fried in moderately hot oil so it cooks through evenly without burning on the outside. Finished odading is sometimes sprinkled with additional sugar or brushed with a thin sugar syrup for extra sweetness. Odading is commonly eaten as a snack or breakfast item and is often sold by street vendors and small shops in Bandung, where it has long been a familiar part of everyday food culture. It is usually served warm, either plain or accompanied by coffee or tea. The snack gained renewed popularity in Indonesia after a viral video humorously promoted odading as “bread of an iron man,” which sparked national interest and boosted sales for many local vendors.
These traditional, small-sized Indonesian pancakes are usually prepared with rice flour and coconut milk. The pancakes are incredibly versatile, they come in sweet and savory versions, and can be adapted with wheat flour and various toppings such as sugar, bananas, crushed peanuts, jackfruit, chocolate sprinkles, or fermented oncom, while modern-day additions also include meat, sausages, or ice cream. Serabi pancakes are found throughout Java, but they are usually associated with the cities of Bandung and Solo. They are typically accompanied by strawberry, durian, or coconut-based kinca syrup, and are mainly sold as a quick and convenient street food. A similar dish can be found in Thailand, where it goes under the name khanom khrok.
Usually sold by street vendors, this steamed cake is prepared with glutinous rice flour that is flavored and colored with pandan leaves. The mixture is traditionally steamed in bamboo tubes, while the center of the cake is filled with palm sugar. When steamed, the cake is usually dusted with freshly grated coconut. Kue putu and similar varieties of these convenient green-colored snacks are also found in Malaysia and the Philippines, and some believe that they might have been inspired by puttu—a similar snack of Indian origin.
Kue ape is an Indonesian snack from Jakarta, known for its distinctive shape, contrasting textures, and gentle sweetness. Often likened to a cross between a pancake and a crêpe, it features a soft, thick, spongy center surrounded by a thin, crispy, golden-brown rim. This popular street food is a common sight across the capital and in other parts of Java, typically sold from mobile carts or small roadside stalls, especially near schools and busy markets. The dish is made from a simple batter of rice flour, all-purpose flour, sugar, coconut milk, and baking powder or yeast, with the addition of pandan leaf extract that gives the center its signature pale green color and subtle aroma. The batter is cooked in a small, round, concave pan over high heat. As the mixture spreads, the edges become thin and crunchy while the center puffs up and remains moist and tender. A lid is placed over the pan to trap steam, allowing the interior to cook evenly without flipping. The result is a snack that is both crispy and soft, with a delicate coconut flavor and a hint of sweetness that appeals to both children and adults. Kue ape holds a nostalgic place in the hearts of many Indonesians, particularly those who grew up in Jakarta. It is strongly associated with childhood memories of schoolyard vendors and afternoon snacks. While the traditional version remains the most popular, modern variations sometimes include toppings like grated cheese, chocolate sprinkles, or condensed milk, catering to contemporary tastes while preserving the essence of the original.
Getuk is a traditional Indonesian snack made from boiled cassava that is mashed, sweetened, and often colored or flavored before being shaped into blocks, rolls, or bite-sized pieces. Most commonly found in Central and East Java, getuk is a staple of Indonesian street food and local markets, typically served at room temperature and enjoyed with grated coconut on top. The dish reflects Indonesia’s deep-rooted culinary ingenuity, using cassava (an inexpensive, widely available root crop) as the base for a sweet, satisfying treat. The most recognizable version is getuk lindri, which features finely mashed cassava extruded into ridged, pastel-colored pieces, often striped with pink, green, yellow, or brown hues and mildly flavored with vanilla or food coloring. Another variation, getuk uli, is made by combining cassava with glutinous rice and coconut milk, resulting in a denser, stickier, and chewier texture. Getuk is commonly eaten as an afternoon snack, part of a traditional jajan pasar spread, or served during family gatherings and village ceremonies.
Nagasari is an bIndonesian steamed cake made from rice flour, coconut milk, and sugar, filled with a slice of ripe banana, and wrapped in banana leaves before being steamed. It is soft, slightly chewy, subtly sweet, and fragrant from the banana leaf, making it a beloved snack across Java, Sumatra, and other regions of Indonesia. The texture is silky and smooth, somewhat like a firmer pudding, and the banana inside becomes tender and aromatic during steaming. Nagasari is commonly categorized as a “kue basah” (a moist, perishable traditional snack), often sold in markets (jajanan pasar) or served at ceremonies and festive occasions. While typically made with white rice flour and plantain-style bananas, some regional variations use other flours like tapioca or sago to adjust the texture. mNagasari is valued not only for its gentle flavor and natural ingredients but also for its presentation: each piece is individually wrapped in green banana leaf, giving it a rustic, earthy appearance and enhancing its aroma during steaming. Its name, though somewhat poetic, does not have a known direct meaning: “naga” means “dragon” in Indonesian, and “sari” can mean “essence” or “beauty,” but in this context, the name is traditional rather than literal.
Laklak is a small, round rice cake from Bali, Indonesia, made from a simple batter of rice flour and coconut milk and typically served with grated coconut and a drizzle of melted palm sugar syrup. It is usually green in color due to the addition of pandan leaf extract, which gives it a fragrant aroma and vibrant hue. Its preparation is simple yet precise, with the rice flour batter mixed to the right consistency and poured into small, round molds. The cakes are steamed or lightly covered during cooking, resulting in a tender base with a subtle crisp edge. Cooked on a clay or iron griddle similar to an appam or serabi pan, laklak develops a soft, slightly chewy texture with a porous surface that absorbs the sweet syrup. This snack is commonly found in Balinese markets, family gatherings, and temple offerings, where it is prepared fresh and enjoyed warm, usually eaten in the morning or late afternoon.
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For the “Top 8 Indonesian Street Food Sweets” list until June 15, 2026, 419 ratings were recorded, of which 245 were recognized by the system as legitimate.
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