Fried bananas or plantains are a common everyday snack eaten throughout Indonesia. They come in numerous versions in which the fruit is simply fried in shallow oil, but more often sliced banana pieces are coated in batter before they are fried until golden.

Besides numerous other varieties, fried bananas also appear under different names such as godoh biu on Bali or gedhang gorèng on Java. They are traditionally sold at street stalls and carts and belong to a group of gorengan dishes—Indonesian deep-fried snacks. 

Odading is a traditional snack originating from Indonesia. It's usually made with a combination of flour, yeast, eggs, salt, and sugar. Once prepared, the dough is left to rise until it's doubled in size, and pieces of the dough are then fried in hot oil until golden brown.

If desired, odading can be sprinkled with sesame seeds on top. This snack sould be tender on the inside and crunchy on the outside if properly prepared. It can be found in school cafeterias or bought from street vendors.

Usually sold by street vendors, this steamed cake is prepared with glutinous rice flour that is flavored and colored with pandan leaves. The mixture is traditionally steamed in bamboo tubes, while the center of the cake is filled with palm sugar.

When steamed, the cake is usually dusted with freshly grated coconut. Kue putu and similar varieties of these convenient green-colored snacks are also found in Malaysia and the Philippines, and some believe that they might have been inspired by puttu—a similar snack of Indian origin.

These traditional, small-sized Indonesian pancakes are usually prepared with rice flour and coconut milk. The pancakes are incredibly versatile, they come in sweet and savory versions, and can be adapted with wheat flour and various toppings such as sugar, bananas, crushed peanuts, jackfruit, chocolate sprinkles, or fermented oncom, while modern-day additions also include meat, sausages, or ice cream.

Serabi pancakes are found throughout Java, but they are usually associated with the cities of Bandung and Solo. They are typically accompanied by strawberry, durian, or coconut-based kinca syrup, and are mainly sold as a quick and convenient street food. 

Kue ape, also known as serabi Jakarta, is regarded as an Indonesian take on Indian pancakes known as appam. Indonesian version, which is usually associated with Jakarta, is prepared with a batter consisting of wheat flour, palm sugar, coconut milk, and yeast.

The pancake is typically crispy on the edges, while the center remains soft. It is often flavored with pandan, which gives these pancakes a distinctive green color. The dish is usually prepared and sold by street vendors that are located at hawker centers and street markets.

Getuk is a traditional Indonesian snack made from boiled cassava that is mashed, sweetened, and often colored or flavored before being shaped into blocks, rolls, or bite-sized pieces. Most commonly found in Central and East Java, getuk is a staple of Indonesian street food and local markets, typically served at room temperature and enjoyed with grated coconut on top.

The dish reflects Indonesia’s deep-rooted culinary ingenuity, using cassava (an inexpensive, widely available root crop) as the base for a sweet, satisfying treat. The most recognizable version is getuk lindri, which features finely mashed cassava extruded into ridged, pastel-colored pieces, often striped with pink, green, yellow, or brown hues and mildly flavored with vanilla or food coloring. 

Nagasari is an bIndonesian steamed cake made from rice flour, coconut milk, and sugar, filled with a slice of ripe banana, and wrapped in banana leaves before being steamed. It is soft, slightly chewy, subtly sweet, and fragrant from the banana leaf, making it a beloved snack across Java, Sumatra, and other regions of Indonesia.

The texture is silky and smooth, somewhat like a firmer pudding, and the banana inside becomes tender and aromatic during steaming. Nagasari is commonly categorized as a “kue basah” (a moist, perishable traditional snack), often sold in markets (jajanan pasar) or served at ceremonies and festive occasions.