This is a list of Indonesian snacks. In Indonesian, snacks are called kudapan, makanan kecil (lit. "small food") or makanan ringan (lit. "light food"). They might taste savoury or sweet, snack foods are a significant aspect of Indonesian cuisine which is very diverse. Traditional kue snacks — a collection of steamed or fried snacks with rice-flour and coconut sugar-based ingredients, exist in many forms. While traditional crackers of krupuk and kripik chips were also a popular crispy choice.
Crackers, chips and crisps
NameImageRegion/PopularityDescription Amplang Java and Kalimantan Savoury fish cracker snack, made from wahoo or any type of Spanish mackerel. Ampo Central Java and East Java A snack made by soil. The snack consists of pure clay, without any mixture of ingredients. Emping Nationwide Crackers made from flattened Gnemon/Belinjo seeds. Intip Java Similar to rengginang but larger. A traditional thick scorched rice cracker, made from cooked rice that stuck in the inner part of rice pot, seasoned with salt. Kemplang Malay and Palembangese Savoury fish cracker snack, made from wahoo or any type of Spanish mackerel. This dish is similar to amplang. Keripik Nationwide A traditional chips or crisps, bite-size snack crackers that can be savoury or sweet. Keripik pisang Nationwide Crispy banana chips. Keripik teripang Surabaya, Gresik, and Lamongan in East Java A traditional chips or crisps made of dried sea cucumber. Kerupuk Nationwide Deep fried crisps made from mainly tapioca flour, with added ingredients, such as prawn, fish, or garlic, and even ox/cow skin. It comes in different shapes and colours. Kerupuk kulit babi Chinese Indonesian and Balinese Pork skin crackers. Kerupuk kulit sapi or kerbau Nationwide Cow or buffalo skin crackers. Kerupuk ikan Nationwide A deep fried snack made from starch and fish. Kerupuk udang Nationwide A deep fried snack made from starch and prawn. Rempeyek Nationwide, but especially Javanese A deep-fried savoury Javanese cracker, made from flour with other ingredients, bound or coated by crispy flour batter. Rengginang Nationwide A traditional thick rice cracker, made from cooked glutinous sticky rice and seasoned with spices. This dish made into a flat and rounded-shape.
Fritters
NameImageRegion/PopularityDescription Bakwan Nationwide A traditional fritter consisting of vegetables and batter. The ingredients are vegetables; usually beansprouts, shredded cabbages and carrots, battered and deep fried in cooking oil. Cakwe Java A long golden-brown deep-fried strip of dough and commonly chopped or thinly sliced and then eaten for breakfast with bubur ayam. Cimol Bandung, West Java A small snack made from rounded tapioca flour doughs which are then fried. Cimol comes from Bandung, West Java. Cireng West Java A small snack made out of fried tapioca batter Combro Sundanese A fritter made from grated cassava with round or oval-shape. This dish is filled of oncom and chilli. Jemput-jemput Malay A traditional Malay fritter snack made from flour before frying. It is usually round in shape and tends to vary in size. Mendoan Central Java Deep fried battered tempeh, cooked lightly in a short time resulting in a limp texture. Perkedel Nationwide Made of ground potatoes, minced meat, peeled and ground corn or tofu, or minced fish. Most common perkedel are made from mashed potatoes, yet there are other popular variants which includes perkedel jagung. Perkedel jagung Nationwide Corn fritters. Perkedel tahu Nationwide Dutch-Indonesian food based on tofu and inspired by frikadeller. Pisang cokelat Java A savoury snack made of slices of banana with melted chocolate or chocolate syrup, wrapped inside thin crepe-like pastry skin and being deep fried. Pisang goreng Nationwide A battered and deep-fried banana or plantain. Pisang molen Nationwide Banana wrapped around in tape-shaped thin pastry dough prior to frying, creating crunchy textures of pastry skin, while the banana inside remains moist and soft.
Dumplings NameImageRegion/PopularityDescription Arem-arem Java Similar to lontong, but flavoured with coconut milk, and stuffed with cooked ground meat, or tofu and tempeh. Bakcang Chinese Indonesian Rice cake filled with meats, sometimes beans, mushroom, and salty egg, wrapped in bamboo leaves. Chai kue West Kalimantan A traditional dumpling that must be steamed before served. Filled of yam, taro, or chives. This food is similar to croquette and pastel. Cilok Bandung, West Java Ball-shaped dumpling made from aci (tapioca starch), cilok is an abbreviation of aci dicolok or "poked tapioca", served with peanut sauce, kecap manis (sweet soy sauce), sambal, bottled chili sauce, or served in soup. Jalangkote Makassarese Fried pastry with an empanada-shape and stuffed with vegetables, potatoes and eggs. Spicy, sweet and sour sauce will be dipped into prior to be eaten. Nyonya chang Peranakan A type of zongzi that filled of minced pork with candied winter melon, ground roasted peanuts, and a spice mix. Lemper Java A traditional rice cake, made from glutinous rice and filled usually with chicken. Lepet Javanese, Malay, and Sundanese Sticky rice dumpling mixed with peanuts cooked with coconut milk packed inside janur (young coconut leaf or palm leaf). It is similar to lontong, but with stickier texture and richer flavour acquired from coconut milk and peanuts. Otak-otak Nationwide Usually made from Spanish mackarel fish paste or Milkfish, spiced and wrapped in banana leaves, then grilled and served with peanut sauce. Pai ti Peranakan and Malay A thin and crispy pastry tart shell filled with a spicy, sweet mixture of thinly sliced vegetables and prawns. Pangsit basah Chinese Indonesian Wonton served in gravy with noodle or other gravy-dishes. Pangsit goreng Chinese Indonesian Fried wonton filled with chicken or shrimp with sweet and sour sauce. Pastel Nationwide Fried flour dumpling filled with vegetables and meat. Semar mendem Java A variant snack almost identical to lemper that made of glutinous rice filled with shredded seasoned chicken. Instead of banana leaf wrapping, semar mendem uses a thin omelette as wrapper, hence rendering the whole package edible.
Savoury snacks NameImageRegion/PopularityDescription Asinan Java A pickled (through brined or vinegared) vegetable or fruit dish. Bakmi Nationwide Bakmi is normally boiled for serving. When bakmi is intended for use in soup, it is usually boiled separately from the broth. The noodles are usually mixed with either pork fat, chicken fat or beef fat. Bakso bakar Nationwide Grilled and skewered bakso, prepared in a similar fashion to satay. Bakso goreng Java Fried bakso with a rather hard texture, usually consumed solely as a snack. Batagor West Java Batagor is actually an abbreviation of bakso tahu goreng (which literally means fried tofu and meatballs), it's a variant of the siomay in which the siomay was deep-fried. Belalang goreng Central Java, Yogyakarta, and East Java Fried grasshopper. Be urutan Bali A Balinese traditional pork (mostly) sausage. Bitterballen Nationwide A meat-based snack with round-shape, almost similar to kroket. Burgo Palembang, South Sumatra A folded rice pancake served in savoury whitish coconut milk-based soup. Kerak telor Jakarta It is made from chicken or duck egg made into omelette which is mixed with glutinous rice and spice, it is served with coconut granules. Kroket Nationwide A type of croquette, made of mashed potato filled with minced chicken. Laksa Nationwide A spicy noodle soup derived from Peranakan cuisine which has various types. It consists of thick wheat noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup based on either rich and spicy curry coconut milk or on sour asam. Laksan Palembangese Dish made from sago and fish. This dish made in an oval shape with almost pempek flavor, but served with coconut milk sauce. Lumpia Nationwide A spring roll, made of thin paper-like or crepe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. It is often served as an appetizer or snack, and might be served deep fried or fresh (unfried). Lumpia basah Java Unfried lumpia spring roll, served with sweet tauco sauce. Lumpia semarang Semarang, Central Java Semarang style spring roll, made mainly from cooked bamboo shoots and chicken/prawn. Sometimes boiled quail egg is added. It is eaten with a dipping sauce made from coconut sugar, vinegar and garlic. Maamoul Arab Indonesian Filled pastry or cookie made with dates, nuts such as pistachios or walnuts and occasionally almonds, or figs. Makaroni schotel Nationwide A type of macaroni casserole that usually made with cheese, potato and meat (smoked beef, sausage or tuna). Martabak Nationwide Indonesian's version of Murtabak, sometimes filled with beef and scallions, or shreds of peanut and chocolate. Martabak aceh Acehnese A type of Indonesian martabak, that shaped like roti canai and served with curries. Martabak kubang West Sumatra Minangkabau-style of Indonesian martabak. It is Arab–Indian–Minangkabau fusion dish. Martabak mi Nationwide Noodles mixed with eggs then fried, shaped like martabak generally. Ngo hiang Chinese Indonesian A deep-fried dish that consisting of vegetables with meat or shrimp seasoned with five-spice powder in a thin egg crêpe. Orak-arik tempe Java Dry tempeh with more soft and moist texture, also sweet taste. The sweet taste is due to generous addition of kecap manis (sweet soy sauce). Pastel tutup Nationwide A type of shepherd's pie that made with chicken and several vegetables. Popiah Chinese Indonesian A spring roll with Chinese origin and Fujian-style. This dish almost equal to lumpia. Risoles Nationwide Fried rolls with breadcrumbs filled with vegetables and meat. Samosa Nationwide It is a fried or baked dish with a savoury filling, such as spiced potatoes, onions, peas, or lentils. Seblak Bandung, West Java A savoury and spicy dish made of wet krupuk (traditional Indonesian crackers) cooked with scrambled egg, vegetables, and other protein sources; either chicken, seafood, or slices of beef sausages, stir-fried with spicy sauces including garlic, shallot, sweet soy sauce, and chili sauce. Siomay Sundanese and Chinese Indonesian A light meal which has a similar form to Chinese Dim Sum, shaped like ice cream cone except the bottom is flat and made traditionally from mackerel fish meat served with peanut sauce, sometimes added with key lime and/or soy sauce. Sosis solo Javanese A Javanese sausages made from beef or chicken and coated by egg. Sotong pangkong Pontianak, West Kalimantan Dried squid food that burned using charcoal. Usually served during Ramadan. Sumpia Nationwide Much smaller and drier lumpia with similar beef or prawn floss filling
Tofu-based snacks