Written by Nadia Crowe
Edited by Beverley Lennon

Whether it is the fasting season or not, we all feel for some good Indonesian kuihs (snacks)! And if you thought those were super complicated to make, well you thought wrong as we have found some simple recipes that require your Teflon (non-sticky) pan only!

Ah the trusty Teflon pan, a household staple for everyone! Take a trip round Indonesia using only this common pan and make different types of ‘kuih’(snacks) which you can have as dessert after dinner at home or for Iftar!

If you’ve missed authentic Bakpia Pathuk, Serabi Notosuman, Amanda Brownies, Pie Susu, and so much more because you just can’t go around Indonesia right now, it is time to make your own at home!

No oven required, it’s a journey throughout the archipelago using a simple pan, not bad for when you’re stuck at home, eh?

Read More:

22 Unique Bali souvenirs that are so authentic, local and strange you must bring home

24-hour food delivery in Jakarta: 8 Restaurants and cafes that deliver at any time of the day!

Cake delivery in Jakarta: 12 Bakeries and cafes that deliver cute desserts and pastries for afternoon tea!

1. Take a culinary trip to Indonesia’s centre of culture and the arts: Bakpia Jogja

Bakpia is one of the most famous souvenirs taken home from Jogja, and it’s no surprise why! Flaky on the outside and usually filled with beans (both sweet and savory), it’s a delight to bite into! So when you can’t get to Jogja to taste the real thing, whip it up at home with these simple steps!

Recipe by Fitrisasmaya
Photo by Fitrisasmaya


– 100g peeled green beans, soak for 1-2 hours
– ¼ tsp fine salt
– 5 tbsp granulated sugar
– 150ml thick coconut milk
– 1 tsp vanilla extract

Dough A:
– 250g flour
– 50g caster sugar (you can also use ordinary granulated sugar)
– 25g unsalted butter, room temperature
– 90ml water
– 2 tbsp vegetable oil

Dough B:
– 100g flour
– 2 tbsp margarine
– 1 tbsp vegetable oil


1. Boil green beans until tender, drain.
2. Puree green beans
3. Prepare a frying pan, pour the pureed green beans into the pan and then add sugar, salt, vanilla extract, and coconut milk.
4. Stir until smooth.
5. Weigh 15 grams of the dough (or divide it into 22 equal parts), and then shape it into a flat round ball, set aside.

1. Mix Dough A ingredients: flour, sugar, salt, oil, margarine, and butter then add a little water. Mix until even and smooth.
2. Mix all Dough B ingredients, stir well.
3. Take Dough A, about 20-22 grams (or divide into 22 equal pieces) and roll with a rolling pin
4. Then take about 10g of Dough B, place it on top of Dough A, roll again with a rolling pin.
5. Put stuffing in the middle and create a round flat shape
6. Cook on one side in Teflon for 10-15 minutes, turn the dough over and cook for another 10 minutes. When cooking, the pan must be covered.

2. Bali’s most famous little pie: Pie Susu

Avoid the long queues in Bali to get your serving of Pie Susu Enak! Less than 10 ingredients and a Teflon pan will transport you to the island of the gods where you’ll find this delicious, sweet and creamy snack ready to be eaten by the pan-full!

Recipe by Yackikuka
Photo by Yackikuka


Pie Dough:
– 10tbsp flour
– 5tbsp margarine
– 2tbsp sweetened condensed milk

Milk Filling:
– 10tbsp water
– 2tbsp cornstarch
– 2 eggs
– 12-20 tbsp sweetened condensed milk


Pie Dough:
1. Mix the flour with margarine, stir well using a spoon.
2. Add sweetened condensed milk, stir again until it becomes a dough.
3. Roll out the dough on the Teflon pan. Then, prick the bottom of the pie using a fork.

1. In a separate bowl, mix water with cornstarch, stir well.
2. Add eggs, stir well.
3. Add sweetened condensed milk, stir well.
4. Cook the pie using low heat, then slowly pour the filling on it through a sieve.
5. Cover and cook until the dough is set. Use a convex cover so water vapor does not drip onto the dough and wipe the Teflon lid occasionally.
6. If air bubbles appear, prick the pie using a fork. Discard the foam that appears on the surface to make it smooth.

3. Flavours of Semarang, right at home: Wingko Babat

A sweet coco nutty flavour is all you need sometimes to satisfy your sugar cravings during afternoon tea, Wingko Babat is an incredibly easy solution, with just over 5 ingredients and less than 10 minutes to make, these babies will be your new go to when you’re after some Indonesian style pancakes!

Recipe by Djanara Homecook
Photo by Djanara Homecook


– 5 tbsp glutinous rice flour
– 4 tbsp grated coconut
– Sugar to your liking
– Salt to taste
– Just enough water to form the right consistency
– Margarine to taste


1. Mix flour, coconut, sugar, salt and water together until the mixture is thick, like a porridge.
2. Spread margarine on the Teflon pan. Heat for a while, then pour in the mixture.
3. Cook on very low heat so that it cooks evenly. When the mixture is relatively cooked through, turn it only once.
4. Before being removed, test with a toothpick. If there isn’t any dough sticking to the toothpicks, it’s ready!

4. You’ll want to eat these all Solo: Serabi Solo (inspired by Notosuman)

Another delicious pancake variation, this time made with rice flour and infused with the fragrant notes of pandan leaves! Famously made and eaten in Solo, this style of making it will definitely have you smiling with glee! Though the toppings listed are limited, feel free to completely make your own style!

Recipe by Nia Jeffri
Photo by Nia Jeffri


– 100g rice flour
– 1 tbsp wheat flour
– 350ml thick coconut milk
– 25g granulated sugar
– ½ tsp vanilla essence
– ½ tbsp yeast (Fermipan)
– ¼ tsp baking soda
– ¼ tbsp salt
– Pandan leaves, to taste
– Banana leaf, to taste (to wrap pancake)

– Banana, to taste
– Jackfruit, to taste
– Cheese
– Chocolate


1. Cook coconut milk and pandan leaves, stir until boiling. Lift away from the heat and let stand until warm. Then take 50ml of the mixture and set aside for the topping.
2. Mix all dry ingredients in a separate bowl, stir well. Then slowly pour 300ml of the cooked coconut milk adding little by little and stirring using a whisk. Then, leave the dough to set for 1 hour until foamy.
3. Bring your Teflon pan over low heat. Then stir the dough that has been allowed to stand, pour 1 spoonful of the mixture into the hot pan, flatten and cover.
4. Check on the pancake often; when it starts bubbling, pour 1 tbsp of the coconut milk which was set aside in the middle of the pancake and add toppings. Close/cover again.
5. Check if it’s cooked by lifting, make sure it’s not burnt. Immediately roll in a banana leaf and set aside, repeat until the batter runs out.

5. How to make our favorite street food at home: Sweet Cheese Martabak

Martabak is a late night, early morning, mid day staple. No matter what time, it’s always a good time for martabak and it’s almost painful to have to go without it! While my personal favourite is chocolate, this sweet cheese martabak is the perfect blend between sweet and savoury and will definitely satisfy any cravings you have for both!

Recipe by Lelycious
Photo by Lelycious


– 250g sifted flour
– 250ml full cream milk
– 3tbsp granulated sugar
– 1 egg
– 1/2 tsp salt
– 1/2 tsp vanilla
– 1/2 tsp baking soda, divided into four portions

– Margarine, to taste
– Sweetened condensed milk, to taste
– Grated cheese, to taste


1. Beat eggs, sugar, salt and vanilla until evenly distributed using a whisk. Add flour little by little while stirring slowly.
2. Leave the dough to set for 30 minutes, cover with a clean napkin.
3. Preheat a Teflon pan until it’s really hot. Then reduce the heat.
4. Divide the dough into four parts. Dissolve each quarter of the baking soda with a little bit of water and then add one portion of baking soda mixture to one portion of dough. Stir in the same direction.
5. Pour into the Teflon pan, flatten the edges with the back of a wooden spoon.
6. Leave until small bubbles start to appear. Sprinkle sugar according to taste. Cover the Teflon pan and reduce the heat.
7. Wait until the martabak surface is fully dry and cooked. Lift out of the pan and onto a chopping board. Follow the same steps for the remaining dough.
8. Spread martabak with margarine until evenly distributed. Spread some sweetened condensed milk and sprinkle on the grated cheese (or any other toppings). Stack two martabak pieces together to make a sort of sandwich, then cut into the desired amount of pieces.

6. Pair these with your afternoon tea: Honey Banana Fritters

Crispy, sweet and crunchy on the outside, soft and fruity on the inside. There’s nothing better than a plate full of warm pisang goreng, maybe even with a side of vanilla ice cream? Who knew this popular roadside snack found all over Indonesia (and Malaysia) was so easy to make at home?!

Recipe by Dea Rafika
Photo by Dea Rafika


– 1 bunch of ripe plantains, cut into pieces
– 2 tablespoons of honey
– 300g flour
– 100g rice flour
– 2 tablespoons granulated sugar / brown sugar
– ¼ teaspoon salt
– 2 tablespoons thick coconut milk


1. Mix all the dry ingredients together and then add water, whisking constantly until it becomes a thick pancake-like consistency. Add the banana slices, stir with a spoon.
2. Heat oil in a teflon pan with low heat. Pour the fried banana mixture into the oil using a large spoon.
3. Cook halfway until the dough hardens, then remove from heat.
4. Heat oil in a deep frying pan on medium-high heat. Fry the bananas until golden brown, then remove from heat.
5. Create an equal part mixture of honey and water, then dip the fried bananas into it. Fry them again until fully browned.
6. Serve while still warm

7. A sweet reminder of Bandung’s delicious food: Surabi Bandung

Very similar to the Serabi Solo, but at the same time a whole different flavour! Served with an indulgent sweet Palm Sugar Sauce rather than being topped with different things, Surabi Bandung is the Indonesian version of pancakes and syrup!

Recipe by Fridajoincoffee
Photo by: Fridajoincoffee


– 150g Wheat flour
– ½ teaspoon instant yeast (Fermipan)
– Salt to taste
– 1 egg
– 350ml Instant coconut milk
– 250-300ml of water
– 3 tablespoons Granulated sugar
– 2 drops of pandan paste/essence or use 2 pandan leaves

Palm Sugar Sauce:
– 100ml coconut milk
– 1 round block of brown sugar
– 1 teaspoon cornstarch, dissolved in water
– 1 sheet of Pandan leaves
– ½ teaspoon salt


1. Boil coconut milk and stir until bubbling. Set aside, until warm to the touch.
2. Mix flour, yeast, sugar. Stir well. Add coconut milk slowly, stir until mixed and ensure there are no clots. Add in a beaten egg. Set aside and let it stand for 30 minutes covered with a wet napkin.
3. Add salt, then divide the mixture in two, 1 for the original flavor and 1 for the green dough (add 2 drops of pandan paste to the mixture for coloring).
4. Heat Teflon pan. When hot, add 1-2 tablespoons of dough. Let stand until bubbly and cooked.
5. Palm Sugar Sauce: Mix all the ingredients, except cornstarch. Boil over low heat, stirring to keep it from breaking and burning. After boiling, add cornstarch, stir until thick.
6. Serve pancakes with the palm sugar sauce.

8. A parting memoir from the dutch: Kuih Lekker

Lekker is a dutch word, and its literal translation means “yummy”! Put together, Kuih Lekker directly translates to “yummy snack” and I don’t know about you, but that’s enough to convince me to make it at home, for the whole family! An indonesian take on the crepe, this crispy goodness can be filled with anything you like!

Recipe by Erna Juliwati
Photo by Erna Juliwati


– 580ml milk
– 1 egg, beaten
– 85g granulated sugar
– 150g wheat flour
– 120g rice flour
– 50g sago flour or tapioca flour
– 2 tablespoons melted margarine
– 2 tsp Baking powder


1. Melt the margarine. Set aside. Then prepare the dry ingredients except sugar. Sift the flours to ensure no clumps.
2. Mix all ingredients together (except margarine). Blend until evenly mixed. If you don’t have a blender, you can use a mixer.
3. After it’s all mixed evenly, add the liquid margarine
4. Heat the Teflon pan, then pour the dough in a small spoon, as thin as possible so that it is crispy. Add toppings onto the crepe such as chocolate sprinkles, cheese, or jam to taste.
5. After the lekker turns brown, fold and lift.

9. A good old box of homemade brownies!: Amanda’s Brownies

Loved far and wide across Indonesia, there’s no better feeling than seeing a box of Amanda Brownies sitting on the counter of your kitchen when you get home. Recreate this long time favourite without having to trod out to the nearest shop, just make sure you pace yourself!

Recipe by Aldindan’s Kitchen
Photo by Aldindan’s Kitchen


– 4 eggs
– 150g sugar
– 1 tablespoon water
– 2 teaspoons emulsifier
– 80g flour
– 35g cocoa powder
– 1 teaspoon baking powder
– 75g cooked chocolate
– 120g margarine
– 1 cup of chocolate sweetened condensed milk (SKM sachet)


1. Melt the chocolate and margarine, stir well, set aside to chill
2. Sift the flour together with the cocoa powder and the baking powder
3. Beat eggs, sugar, water and emulsifier until fluffy
4. Pour in half the flour mixture, stir until smooth and then repeat with the remaining.
5. Put two tablespoons of the flour mixture into the chocolate and margarine mixture, stir until smooth.
6. Pour the chocolate mixture into the egg mixture and stir until smooth.
7. Pour half the dough into an 18 cm diameter Teflon pan, which has been smeared with margarine and lined with baking paper
8. Place on the stove top, cook on low-medium heat for 15 min. Cover the Teflon pan with a napkin.
9. Mix 4 tablespoons of the remaining dough with 1the chocolate sweetened condensed milk (SKM chocolate sachet), stir well
10. Pour SKM mixture over the first layer, cook again for 10 minutes
11. Pour the remaining batter over the SKM chocolate layer, cook until cooked for 30-45 minutes.

10. Get transported to the city of apples- Malang!: Apple Pie

Who doesn’t love a good apple pie? The flaky crust mixed with the sweet and sour apple sauce is absolute perfection with a scoop of vanilla ice cream. While traditional Apple Pie requires an oven and hours of baking, this simple version merely requires one pan, and a stove top!

Recipe by PramitaNungki
Photo by PramitaNungki


– 200g wheat flour
– 50g cornstarch
– 1 tablespoon milk powder
– 1 teaspoon vanilla powder / essence
– 3 tablespoons refined granulated sugar
– 1 cold egg
– 120g cold margarine
– 1 egg yolk for spreading

– 1 Fuji Apple (sliced ​​according to taste)
– 6 tablespoons fine sugar
– 2 tablespoons sweetened condensed milk
– 100g butter
– 2 tablespoons wheat flour
– 1 tablespoon cornstarch


1. Make the filling first, cook apple slices and sugar until runny then add flour and cornstarch, stir until well blended, then add butter and stir again until the apples are ripe and wilted. Let it cool.
2. While waiting for the filling to cool down, put all the ingredients for the pie crust into a container except the eggs, stirring using a wooden spoon until it resembles ground sand throughout. Then add the eggs and mix until smooth.
3. Split the dough into two, with the majority needed to cover the teflon pan (base) and a small amount to cover the top.
4. Roll the dough using a rolling pin or syrup bottle to get a medium thick crust, a diameter approximately enough to cover the surface of a 22cm Teflon pan, then press the mixture of dough into the Teflon, flatten and trim the edges.
5. Pour the contents of the pie into the skin that has been pressed onto the Teflon, flatten. Then cover with the remaining dough (you can opt for an old-fashioned lattice or whatever you desire).
6. Brush the surface with egg yolk. Then cover and cook for ± 30 minutes over low heat.
7. Apple pie is ready to be enjoyed. Slice when cold and well-rested as the pie crust breaks easily.

11. Medan’s fluffy goodness: Bika Ambon

The spongy texture and bright yellow appearance makes Bika Ambon very easy to recognise! As soon as you see it, you’ll be reminded of the unique blend of flavours present in its weirdly textured surface. Learn to make this at home and you’ll wow all future guests with your skills!

Recipe by Dedin Puspitazarie
Photo by Dedin Puspitazarie


– 250ml coconut milk
– 2 lemongrass stems
– 15 kaffir lime leaves
– 1 teaspoon turmeric powder
– 1 teaspoon salt

Dough A:
– 50g wheat flour
– 1 tsp instant yeast
– 1 tablespoon sugar
– 150 warm water

Dough B:
– 6 eggs
– 250g sugar
– 270g tapioca flour / sago flour
– 50g glutinous rice flour


1. Prepare coconut milk ingredients. Sprinkle lemongrass and shaved kaffir lime leaf, into the rest of the coconut milk ingredients and bring to a boil. Make sure to keep stirring so that the coconut milk does not break (with low heat). Set aside and chill.
2. Prepare dough A ingredients. Mix all ingredients in a bowl, stir well and cover with cloth or plastic and let stand for 15 minutes until fluffy.
3. For dough B, beat the eggs and sugar until the sugar has dissolved then add the flour little by little and stir evenly, then add the dough A mixture. Mix well and add coconut milk ingredients, stir until smooth.
4. To prevent a clumpy, soft cake texture, strain the dough and cover it with plastic. Let stand for about 2 hours.
5. After 2 hours, the mixture should have risen, add 1 tablespoon of melted margarine and stir gently.
6. Pour the mixture in a Teflon pan and cook for 45 minutes until it looks like a nest. Then cover and cook for another 20 minutes.

12. Cheesy, fermented goodness: Proll Tape Keju

Tape is essentially fermented rice, it’s got a really unique flavour and a definite kick to it! Mix it with cheese and the various other ingredients in this list and you’ll get a flaky and delicious cake of sorts! Just go easy on it, though you won’t want to!

Recipe by ovit.m.s
Photo by swastimaya


– Tape, to taste (fermented rice)
– 1 egg
– 3 tablespoons sugar
– 3 tablespoons flour
– 3 tablespoons cooking oil
– 2 tablespoons coconut milk
– 2 tablespoons water
– 1/2 teaspoon baking powder
– Margarine, to taste
– Cheese, to taste


1. Mix egg and sugar, whisk with a fork until bubbly.
2. Pour in the flour and baking powder, then stir again until there are no clumps.
3. Add in the tape (ensuring the fibre has been removed), coconut milk and water. Stir again until the dough is fully smooth.
4. Add cooking oil and stir until mixed.
5. Spread margarine on your Teflon pan, then pour in the mixture. Use the lowest heat to cook evenly, then cover.
6. When it is about halfway done cooking, add cheese on top of it. If you want a crusty top, you can flip it over with care.

13. The easiest cake recipe!: Bolu Pisang (Banana cake)

If you look over to your fruit bowl and see that you’ve forgotten to eat all of your bananas and they’ve now gone all brown and mushy, then you’re in luck! Bolu Pisang is a delicious type of cake that relies on the sweetness of extra ripe bananas to make it super yummy! Much more indulgent than western banana breads, you’ll want to eat this one slowly!

Recipe by Nadia Ingrida Gotama
Photo by Nadia Ingrida Gotama


– 1 bunch of ripe bananas
– 70g wheat flour
– 50g sugar
– 1 egg
– 1 tablespoon melted butter
– 1 tablespoon sweetened condensed milk
– 1/2 teaspoon baking powder
– Vanilla essence to taste


1. Mash the bananas using a fork, set aside.
2. Beat the eggs, sugar, sweetened condensed milk, and vanilla until the sugar has dissolved.
3. Add the mashed bananas into the egg mixture.
4. Mix in the flour little by little and then add in the baking powder.
5. Add the melted butter to the mixture. Stir well.
6. Spread the butter evenly over the entire surface of the Teflon. Add the mixture.
7. Cook on low heat for about 15 minutes with a lid securely on top.

Indonesian flavours are plentiful, share this with all your foodie friends who you just know are missing the street food culture of Indonesia and let us know which one you’re trying to make a home this week!

PLEASE NOTE: All the above information is correct at the date of publication. If you come across any changes or updates, please let us know and we will update the information accordingly. Thank you!
Tell us

Advertise with us