The most popular dish in Indonesian Yogyakarta is called gudeg, a unique dish made with unripe jackfruit cooked in coconut milk. The two most common varieties are dry and wet gudeg. Both varieties use the same ingredients, but the dry gudeg uses less coconut milk, is cooked longer, and has a much thicker sauce.

Because it is easier to consume and transport it, the dry variety is more frequent today. It is an authentic Indonesian dish usually sold by street vendors or at specialized gudeg restaurants. The most common condiments served with gudeg are white rice, chicken, hard-boiled eggs, tempeh, or tofu.

If bought at street stalls it is usually packed in besek - a rectangular package made out of bamboo leaves. The dish is eaten for breakfast, lunch or dinner and food stalls selling gudeg are usually open from the early morning until late in the evening.