10 INDONESIAN TRADITIONAL DESSERT (Part 1)

Almost all regions in Indonesia have different desserts and have their own characteristics. This time I will discuss 10 types of traditional desserts in Indonesia that you must try if you are visiting Indonesia.

Outside Indonesia you may find dessert at the end when you have a full meal. However, unlike Indonesia, sweet foods can be found and eaten at any time, because Indonesian desserts are just like sweet foods or as snacks.

In this part 1 I will tell just 10 examples of traditional desserts, check below:

1. KUE CUCUR

This brown food with a flat round shape is a typical Betawi food. The combination of rice flour, wheat flour, and brown sugar produces a dense and soft texture on the inside, but crunchy on the edges. To make it more complete, the most delicious cucur cake is eaten while sipping a cup of warm tea.

2. BIKA AMBON

Ambon is the name of the capital city of one of the provinces in Indonesia, namely Maluku, although this cake is named "Bika Ambon" but it does not come from the city of Ambon but comes from the city of Medan (North Sumatra).

bBika Ambon is included in the type of wet cake that has a chewy texture, soft, and has pores on the inside. The combination of sugar, eggs, flour, and coconut milk produces a distinctive fragrant aroma and an addictive sweet taste.

3. KLEPON

Klepon is a Javanese sweet food made from rice flour, pandan, and also stuffed with brown sugar. Its small round shape is green and covered with grated coconut, giving it a savory taste on the tongue. Eating klepon makes the audience surprised so bite. There is an eruption of Javanese sugar that melts in the mouth.

4. AMPARAN TATAK

Amaran tatak is a dessert originating from Kalimantan.

This dessert is made from rice flour, coconut milk, and bananas which are steamed for an hour. Uniquely, amaran tatak has a soft texture and does not break easily. The combination of the savory taste of coconut milk with the sweet taste of banana produces a delicious taste.

5. BUBUR KAMPIUN

This one dessert comes from West Sumatra.

Kampiun porridge consists of sticky rice, marrow porridge, bananas, and green beans doused with coconut milk. There is no need to doubt the taste, because the champagne porridge has a sweet and savory taste so it can not only be used as a dessert but also suitable as breakfast.

6. SELENDANG MAYANG

The next dessert is a drink. Selendang mayang is a Betawi specialty consisting of a layer cake made of starch, sugar, and food coloring.The cake is thinly sliced ​​wide with a chewy texture when eaten. Then, mixed with brown sugar, ice cubes, then doused with Santa's sauce

7. ES CAMPUR

Mixed ice is one of the refreshing drinks that can't be refused when the weather is hot. As the name implies, mixed ice is filled with various ingredients such as cantaloupe, avocado, jackfruit, kolang-kaling, pearl, agar-agar, tapai cassava, black grass jelly, and don't miss the shavings of ice cubes at the top. To give it a sweet taste, it is not uncommon for vendors to add syrup as a topping. Now, mixed ice is widely known throughout Indonesia with its own characteristics

8. ES GOYOBOD

Goyobod ice comes from the Bandung area (West Java), this dessert is in the form of a drink but with complementary ingredients that are quite filling in it.

Overall, es goyobod consists of slices of white bread, Chinese girlfriend, tapai cassava, and coconut flesh, which is doused with coconut milk, and sweetened condensed milk. When mixed, the combination produces a savory, sweet, and refreshing taste when eaten.

9. ES PISANG IJO

One of the typical dishes from Makassar is green banana or green banana ice. It is called green banana because it is made from the main ingredient of banana wrapped in green flour dough. The dough is made from flour, water, and natural green dye from a mixture of pandan leaves and suji leaf

10. ES PALU BUTUNG

This one comes from the Makassar area (South Sulawesi).

Although it looks similar to green banana ice, there are quite significant differences between the two. The bananas on the es palu butung are not covered with flour. Bananas are only steamed and served immediately in the form of slices. Ice hammer butung is usually served with marrow porridge, red syrup, and ice cubes.