Description
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Indonesian Spices & halal Series
🌱 About the Producer / Supplier：
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.
There are many regional cuisines, often based upon indigenous culture with some foreign influences.
In 2023/2024, TasteAtlas rated Indonesian cuisine as the sixth best cuisine in the world. Indonesian cuisine is placed behind Italian, Japanese, Greek, Portuguese, and Chinese cuisines, making Indonesian the best-rated cuisine in Southeast Asia.
🛍 Product Information：
The Indonesian pronunciation is similar to the Hokkien word for meat pie. It is a famous souvenir in Yogyakarta. However, Indonesian meat pie is not meat pie at all. It is small and filled with sweet fillings such as red bean paste, chocolate, and coconut. The crust tastes quite similar to meat pie.
Bakpia (officially Bakpia Pathok) is Yogyakarta’s ultimate edible souvenir and the city’s most iconic sweet treat. These are small, round, flaky pastries (about 5 cm wide) with a paper-thin buttery crust hugging a generous filling—one perfect bite.
Despite the “bak” (meat) in the name, today’s undisputed champion is the sweet version, especially mung bean (kacang ijo)—smooth, fragrant, and instantly addictive. Other popular modern fillings include chocolate, cheese, durian, taro, and black sticky rice. The original pork-lard-and-scallion filling still exists in older Chinese-Indonesian shops and Bali.
Made with an oil-dough + water-dough lamination for maximum flakiness, then baked until golden and insanely fragrant. Fresh out of the oven, they shatter at the touch. A box of 15–30 pieces costs just IDR 35,000–70,000.
The entire Pathuk neighborhood in Yogyakarta is basically one giant bakpia factory—streets are lined with legendary brands like Bakpia Pathok 25, 38, and Kurnia Sari, with queues from morning till night. If you leave Jogja without a few boxes tucked in your luggage, locals will swear you never really visited. It’s not just a snack; it’s proof you’ve been to Yogyakarta.
Peringkat isian tradisional:Kacang ijo – Paling klasik, lembut, dan manis.Cokelat, keju, durian, talas, ketan hitamBakpia babi – Isian daging babi dan daun bawang buatan Tiongkok kuno, kini banyak ditemukan di Bali atau toko-toko kuno.
Food safety
Authentic traditional Indonesian home-cooked meals are made fresh and eaten daily, with little or no use of processed, canned or pickled foods, meaning minimal preservatives and sodium content. Most of the ingredients are bought fresh from local traditional markets early in the morning, cooked in the late morning and mainly eaten at lunch. Leftovers are stored in cabinets or on the table covered with tudung saji (food covers made of woven bamboo to protect food from insects or other animals), all of which are heated at room temperature and eaten again at dinner. Traditionally, Indonesian dishes are rarely preserved for long periods of time, so most dishes are cooked and eaten on the same day. Some exceptions apply to dried, preserved and processed foods. For example, dried rendang is safe to eat for several days. Most homes have modern refrigeration technology.
Authentic traditional Indonesian home-cooked meals are made fresh and eaten daily, with little or no use of processed, canned or pickled foods, meaning minimal preservatives and sodium content. Most of the ingredients are bought fresh from local traditional markets early in the morning, cooked in the late morning and mainly eaten at lunch. Leftovers are stored in cabinets or on the table covered with tudung saji (food covers made of woven bamboo to protect food from insects or other animals), all of which are heated at room temperature and eaten again at dinner. Traditionally, Indonesian dishes are rarely preserved for long periods of time, so most dishes are cooked and eaten on the same day. Some exceptions apply to dried, preserved and processed foods. For example, dried rendang is safe to eat for several days. Most homes have modern refrigeration technology.
🥘 Commonly used dishes:
