20 Traditional Snacks Jakarta


Jakarta’s special cuisine, especially from Betawi, has a variety. Although there are authentic Betawi culinary, some foods, snacks and drinks are influenced by other countries such as European culture (Dutch, Spanish, Portuguese), Arabic, Malay, Chinese, Indian, and Southeast Asian. So that makes Jakarta culinary special.

Some snacks are often required to be presented at traditional Betawi events. Including weddings, pinde rume (moving house), Eid Betawi, Eid al-Fitr, etc. Even so, there are several types of culinary that are increasingly rare and even unknown to the younger generation because they are rarely found in the market.

Bir Pletok

It feels incomplete when coming to Jakarta but does not taste the sensation of drinking warm beer. Don’t be mistaken. This original Betawi Pletok beer is not an alcoholic beverage at all. This traditional drink is historically made to “rival” Dutch-made alcoholic beer. Because Betawi people are devout Muslims, they are creative in creating drinks that warm, remain halal, and not make you drunk.

The result? Be a pletok beer made from the archipelago spices. Like, lemongrass, sappan wood, ginger, fragrant pandan leaves, etc. Boiled with water and filtered until the remaining juice. Pletok beer is generally enjoyed at night while patrolling or relaxing. Served warm or hot because it can relieve the throat and make the body warm.

Kue Dongkal

This rare cake is made from rice flour and coated with palm sugar. The coating process is repeated in special conical molds. This cone mold is made of woven bamboo and steamed on a special traditional cormorant. Ripe cake cake is served on a banana leaf base in the shape of a mountain. Then cut into pieces sprinkled with savory grated coconut. Betawi snacks this one is very suitable as a friend to drink tea.

Kue Pancong

Pancong Cakes might be a reminder of childhood days because these cake sellers usually hang out in front of the school. Pancong cakes are cooked on a mold similar to a cookie but smaller. Pancong cakes are made from rice flour and cooked with savory coconut milk. When cooked, the cake will be sprinkled with granulated sugar and grated coconut. The texture of the cake is soft and the dominant savory taste appears when the melted cake slices in the mouth.

Currently Pancong cakes are rarely found. Except in a few places. Only sometimes there are 1-2 vendors who are still loyal peddling traditional cakes that are starting to scarce.

Kue Ape

Ape cake has a shape similar to pancake. This cake is unique from the green color of the suji leaf mixture on the mixture. Traditional snacks from Jakarta are contemporaneous with pancong cakes.

Es Selendang Mayang

Touted as a drink of antiquity from Betawi, it is not wrong if ice shawl mayang is increasingly rarely found in contemporary times. Though this mayang shawl ice has a fresh taste and can delay hunger because it is made from flour for the mayang shawl batter. Now, this ancient drink can only be found on certain occasions. As in traditional events, Betawi Eid, or festivity.

Es Goyang

Well, this traditional snack is one of the best. Apart from the fact that ice shake is a traditional Betawi snack, this ice also has a funny way of making it for some people who see it. Many buyers are willing to stand in line to see the ice seller shake and shake the ice molds.

Indeed, this ice cut is made with very good techniques. Shake ice molds are placed in containers with ice cubes and salt for 25 minutes, then shaken to freeze immediately. After that the ice can be directly enjoyed or dipped first with melted chocolate before it is rolled into peanut flakes as the topping.

The taste of ice is clearly different from ice cream made from milk. Shake ice is made from simple ingredients, namely coconut milk as a substitute for milk. So that the texture of the ice flavor is more savory and simpler.


Gemblong also includes old school snacks with oval shape and sweet texture. This cake is made from glutinous rice flour which is fried and smeared with palm sugar. This cake is delicious to eat when it’s warm. Because when it’s cold, this cake feels tough and tough.

Roti Buaya

Crocodile bread has philosophical significance and contains typical Betawi cultural symbols. This bread is always available at weddings or bridal proposals for native Betawi people. For them, crocodiles have a symbol of loyalty. As crocodiles are considered as animals that only get married once and are loyal to their partners. Crocodile bread is usually stored by the bride and groom and not eaten forever according to customary rules.

Biji Ketapang

This cake is a typical cake of the Thousand Islands community. Ketapang seeds are made from sago flour mixed with coconut milk and sugar. The dough is then stirred and cut into small pieces like seeds, then fried. Ketapang seed texture is dry and hard. But today, this cake is rarely seen.

Dodol Betawi

If visiting the Betawi Cultural Center in the Setu Babakan area, try to see the typical Betawi dodol making process.

Betawi dodol has a slightly dark brownish black color. The texture is clayy and tastes typical of dodol. The material is made from white sticky rice, black sticky rice and durian. Cooked for more than 8 hours and even up to 12 hours continuously. Therefore, it is not surprising that Betawi dodol is made in mutual cooperation. Betawi dodol is most often served on Islamic holidays, such as Eid al-Fitr, or celebration.


This rare cake does not know a lot about its shape and taste because it is rarely sold on the market. This cake has a chewy and soft texture. Because it is made from glutinous rice flour, brown sugar to give a sweet taste, and coconut milk to give a savory impression on the tongue.

Rujak Juhi

This salad from a mixture of Chinese and Betawi culture gave birth to a unique salad called juhi salad. Juhi means cuttlefish. And this cuttlefish is not only a complement, but also the main character who makes Jakarta’s unique culinary unique and delicious because of the sensation of the taste of seafood in each dish.

A plate of juhi rujak consists of boiled yellow noodles, chopped cucumbers, boiled potatoes, lettuce, cabbage. After that the salad will be sprinkled with juhi topping aka dried cuttlefish which is baked / roasted and stirred on a salad dish.

Roti Gambang

Xylophone bread is one jadoel bread that is influenced by typical Dutch cuisine. While the xylophone is made from the creativity of Betawi people who want to make bread with available ingredients. If Dutch bread is made with spekoek seasoning, then xylophone is made from Indonesian cinnamon spices. Coupled with traditional sweeteners from brown sugar because sugar is still rarely available in the past. This bread has a solid texture but still soft. So it is very delicious if dipped in coffee or tea.

Kue Abuk

Abuk cakes include rare cakes that taste sweet with the sensation of palm sugar in the middle of the cake. Abuk cake also has a unique taste with a mixture of coconut.

Alia Bagente

One of Jakarta’s typical snacks with Arabic influence is alia bagente. This food is not so familiar to hear. Indeed, this food is often consumed by residents of Betawi Arabs in the 70-80s era

At that time, many foods are made from makeshift ingredients. Alia bagente, for example, is a food that is commonly consumed and is made from hard rice crust on the cage.

Rice crust is taken, dried and fried. This food has a hard texture like crackers. The way to enjoy alia bagente is to serve it with a legit kinca sauce.

Kue Cucur

Kucur or cucur is widely circulated in the Southeast Asian region. It’s a little difficult to find out where the origin of this cake actually is. But in the region of Indonesia, bake cake is very famous in Betawi and is a cake that is always there at every wedding.

Baskets are made from rice flour mixed with brown sugar. Then fried until the cake forms a unique cavity. The taste of this cake is dominantly sweet. Cake. The most delicious tasting served warm. Because this cake is very oily and turns tough if allowed to cool.

Kerak Telor

This one typical snacks can still be found in various places even though only certain places. The egg crust is a typical culinary from Jakarta (Betawi) which is cooked in such a way that it becomes a unique and delicious treat.

Egg crust is made from white glutinous rice, chicken eggs, ebi, fried shallots, and various spices to strengthen the flavor.

Not only this snack looks unique to most people, but also the philosophical meaning contained in the basic ingredients of the egg crust is what makes this food not ordinary food for the Betawi people in particular.

The egg crust symbolizes how leaders must behave and carry out their obligations to regulate and protect their people. For the Betawi people, paying attention to the philosophical aspects behind the egg crust materials and the cooking process is a dynamic for learning how to be an ideal leader.


Geplak cake from Jakarta has a soft texture and sweet taste. This cake is widely served at weddings and celebrations among Betawi residents. Even the geplak becomes a compulsory cake to be brought during the marriage tradition and wedding tradition.

This cake is made from rice which is ground up until smooth and then roasted. The roasted flour is then stirred together with grated grated coconut and then liquid sugar is added. After the mixture is thick, stir it constantly with your hands until it is smooth.

After the geplak dough is stirred until solid, immediately print on the container then the dough is “pressed” by hand.


Indonesian traditional snack which is also called by another name namely kumbu. Gandasturi is included in the fried food group that was sold on street vendors in ancient times. Now the name gandasturi sounds foreign to the younger generation.

These flat snacks made from green beans and brown sugar are often only made in homes, especially for those who still preserve them. There are rarely those who sell Betawi snacks in the market.

Gandastari is quite unique because the texture outside and inside are different. The outside consists of flour mixed fried until cooked. While inside there are soft contrasting green beans. The sweet and crunchy taste bursts when in the mouth, perfect for afternoon tea.

Rujak Bebeg

Betawi does not run out of unique culinary and snacks. One of the unique salad made from various sweet fruits covered in delicious spicy seasoning. It is not only the shape of the salad that is crushed like porridge that makes the salad salad unique. But also how to make it done by pounding the salad ingredients quickly.

If you take a look at bebeg rujak performers in action. You will be stunned to see a clever carpenter who cleverly crushes fruits in a special container and a wood pounder. The sound of the rujak container collided with a pounding tool hammering like a patrolman at the security post hitting a block. How exciting.

Rujak bebeg has a spicy sweet taste. Various fruit flavors ranging from bengkoang, stone bananas, kedondong, papaya, guava, mango, pineapple, and cucumber, and sweet potatoes, are mixed in a salad plate with banana leaves.

How? Have you tried all these Betawi snacks? Where can you get this special snack? Of course you have to come often to a place that is the center of Betawi culture. It could also be present at the Betawi-themed event.


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