Top 10 Iftar Treats for Breaking Your Fast
Ramadhan is not just a month of fasting; it’s a time for reflection, gathering with family, and of course, enjoying delicious food. After a full day of fasting, the moment of iftar is something everyone looks forward to. That first bite, that first sip—it’s the best feeling ever!
But let’s be real, diving straight into a heavy meal isn’t always the best idea. That’s where the lighter, more exciting snacks come in. These small but mighty treats help ease your stomach back into eating while giving you that much-needed energy boost. And in Indonesia, iftar isn’t complete without an amazing lineup of sweet and savory delights.
From warm, comforting bites to icy, refreshing drinks, Indonesian iftar snacks bring a perfect balance of flavors and textures. Some are crispy, some are chewy, and some melt in your mouth—but all of them make breaking your fast even more special. Here are 10 must-have Indonesian treats to enjoy before the main course!
1. Kolak
Ah, kolak! The ultimate comfort food for iftar. This sweet and creamy coconut milk-based dessert has deep roots in Indonesian cuisine, especially in Java and Sumatra, where it has been a staple for generations. It’s believed to have originated from traditional Javanese cooking, influenced by local ingredients like palm sugar and pandan leaves, which give it its signature aroma.
Kolak is made by simmering bananas, sweet potatoes, or even pumpkin in a rich coconut milk broth, sweetened with palm sugar and infused with pandan leaves. The result? A warm, velvety, and mildly caramel-like dessert that feels like a hug in a bowl. It’s especially popular during Ramadhan because its natural sugars help restore energy levels after a long day of fasting. One bowl? Impossible. You’ll want at least two!
2. Es Buah (Indonesian Fruit Cocktail)
If the heat has been testing your patience all day, es buah is here to rescue you! This refreshing mix of tropical fruits, coconut jelly, and basil seeds soaked in sweet syrup and ice is an instant mood booster.
Es buah has been a beloved street food across Indonesia for decades, with its origins tracing back to local markets and warungs where vendors would mix fresh fruits with shaved ice to create a cooling treat. It’s especially popular in Java and Sumatra, where the tropical climate makes it a perfect refresher.
Every spoonful is a burst of textures and flavors—crunchy, juicy, chewy, and icy all at once. Some versions even include sweet condensed milk or syrup for an extra indulgent twist. Hydrating, nutritious, and just the right amount of sweetness—what more could you ask for?
3. Kue Ape
If pancakes and crispy waffles had a baby, it would be kue ape! With a thick, soft center and paper-thin crispy edges, these green pandan-flavored street snacks are simply addictive. Their fun UFO-like shape and slightly caramelized flavor make them a perfect bite-sized treat for iftar.
Kue ape is a well-loved street snack, especially in Jakarta, where it’s often found at roadside stalls and night markets. Some say its name comes from the Betawi dialect, as vendors would jokingly ask, “Kue apa?” (What kind of cake?), which over time became kue ape.
Traditionally made with a simple batter of flour, coconut milk, sugar, and pandan extract, this snack is cooked in a small, round pan, giving it its iconic crispy edges. Some variations include chocolate sprinkles or cheese, adding even more indulgence. Light, crispy, and full of nostalgic flavors, kue ape is a must-have for an effortless yet satisfying iftar treat!
4. Martabak Manis
Also known as Indonesian sweet pancakes, martabak manis is a thick, fluffy treat slathered in butter and stuffed with anything from chocolate sprinkles to crushed peanuts. It’s rich, indulgent, and a perfect way to break your fast with something comforting.
Originally inspired by Chinese traders who introduced a similar pancake concept, martabak manis has become a beloved part of Indonesian street food culture, particularly in Java and Sumatra. In different regions, it goes by different names—some call it terang bulan, while in Medan, it’s known as martabak bangka.
The batter, made from flour, eggs, and a touch of yeast, creates a soft, slightly chewy texture with a signature honeycomb-like structure inside. Once cooked, it’s generously spread with butter and filled with toppings like condensed milk, crushed peanuts, cheese, or even modern variations like matcha and Oreo. Folded in half and sliced into thick, gooey squares, martabak manis is the ultimate post-fasting indulgence!
5. Bubur Sumsum
Light but oh-so-satisfying, bubur sumsum is a silky rice porridge drizzled with thick palm sugar syrup. Made from rice flour and coconut milk, this simple yet comforting dish has been a staple in Javanese cuisine for generations. Its name, sumsum, which means “bone marrow” in Indonesian, refers to its smooth, custard-like texture that melts in your mouth.
Bubur sumsum is believed to have originated from Java, where it was traditionally prepared as an offering during ancestral ceremonies and local festivities. Over time, it became a widely loved dish, often served during Ramadhan as a gentle, energy-boosting meal after a long day of fasting. The rich yet light combination of coconut milk and palm sugar makes it a nostalgic favorite, bringing warmth and comfort with every spoonful.
6. Risoles
Crispy on the outside, creamy on the inside—risoles are little golden parcels of happiness. Stuffed with creamy ragout (a mix of chicken, veggies, and cheese), these deep-fried snacks are crunchy, savory, and just what you need to keep hunger at bay before the main meal.
Risoles trace their origins back to European cuisine, particularly from the Dutch rissoles, which were introduced to Indonesia during the colonial era. Over time, Indonesians adapted the recipe, adding local ingredients and flavors to make it uniquely their own. Today, risoles are a staple in iftar spreads, often enjoyed with a side of spicy sambal or a drizzle of sweet chili sauce for an extra kick. Whether homemade or bought from a street vendor, these crispy delights are always a crowd favorite!
7. Es Podeng
https://www.blibli.com/friends/blog/resep-es-podeng-pengantin-06
Say goodbye to boring ice cream, because es podeng is here to blow your mind! This colorful, refreshing dessert is a mix of shaved ice, condensed milk, coconut shavings, avocado, bread chunks, and sometimes even nuts. Every bite is an explosion of textures and flavors—cold, crunchy, chewy, and oh-so-creamy!
Es podeng has its roots in Betawi cuisine, though it was heavily influenced by traditional Southeast Asian shaved ice desserts. The word podeng itself is believed to come from the Javanese term for “layered,” referring to the multiple textures and flavors found in each serving. Once a popular street food sold by pushcart vendors, es podeng remains a nostalgic favorite, offering a deliciously unique way to cool down after a long day of fasting.
8. Kue Lupis
https://id.tastemade.com/videos/kue-lupis
Kue lupis is a traditional Indonesian sweet made from glutinous rice, shaped into triangular or cylindrical pieces, then wrapped in banana leaves and boiled until soft. Once cooked, it is rolled in grated coconut and generously drizzled with thick palm sugar syrup, creating a perfect balance of chewy, sweet, and slightly salty flavors.
This snack is believed to have originated from Java and has been a staple in Indonesian markets for generations. It is commonly sold as part of jajanan pasar (traditional market snacks) and is especially popular during festive occasions, including Ramadhan. The use of banana leaves in its preparation not only imparts a subtle aroma but also reflects the traditional cooking methods passed down through generations.
9. Cendol
https://www.unileverfoodsolutions.co.id/id/recipe/cendol-bango-R90022035.html
Cendol is a classic Indonesian iced dessert-drink made from chewy green rice flour jelly, fresh coconut milk, and palm sugar syrup, served over ice. The combination of creamy, sweet, and slightly smoky flavors from the palm sugar makes it an incredibly refreshing treat, perfect for breaking a fast.
This drink has deep roots in Southeast Asia and is widely enjoyed in Indonesia, Malaysia, and Thailand, each with slight regional variations. In Indonesia, it is commonly sold by street vendors and is also known as es cendol or dawet in Java. Traditionally, the green jelly gets its color from pandan leaves, which also add a natural fragrance. Whether served in a glass or a bowl, cendol remains a favorite way to stay cool and rehydrate during Ramadhan.
10. Serabi
https://en.wikipedia.org/wiki/Serabi
If pancakes had a cool, tropical cousin, it would be serabi! These traditional Indonesian treats are like fluffy little clouds with crispy golden edges, made from a simple mix of rice flour and coconut milk. Cooked in a small clay pan over a charcoal fire, they get that perfect contrast—soft and chewy in the middle, with just the right amount of crispiness around the edges.
Serabi has been around for generations, especially in Java, where it’s a favorite market snack. The classic version is served with a generous drizzle of coconut sugar syrup, but why stop there? These days, you can find serabi topped with chocolate, cheese, durian, or even jackfruit. Whether you like it traditional or loaded with extra flavor, serabi is the perfect little treat to make your iftar extra special!
Iftar isn’t just about refueling—it’s about savoring those first bites that bring comfort, nostalgia, and pure joy after a long day of fasting. Whether you’re diving into the creamy goodness of kolak, cooling off with a refreshing bowl of es buah, or crunching your way through a cup of es podeng, these Indonesian treats make every iftar special.
From warm, indulgent bites to icy, thirst-quenching delights, there’s always something to satisfy every craving. So, which one’s your favorite? Or better yet—why pick just one when you can have them all? Happy feasting!
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