7 Traditional Indonesian Rice-Based Dishes

Rice-based dishes are often associated with modern menus like fried rice or grilled rice. But did you know that rice has long been used to make various classic Indonesian culinary delights? Interestingly, these dishes aren’t just savory—many are also sweet. Here are seven traditional Indonesian rice dishes that have stood the test of time!
 

Jadah

 
Jadah is made from pounded rice, resulting in a dense, slightly sticky, and soft texture. It looks similar to lemper, but the fillings are different. Lemper usually contains shredded chicken, while jadah is filled with grated coconut and a pinch of salt.
 With its savory taste, jadah is typically served with sweet tempeh or tofu bacem. You can still find jadah in Java, especially around Yogyakarta.
 

Buras

 
A specialty from the Bugis and Makassar regions, buras closely resembles lontong. The difference lies in the shape—lontong is cylindrical, while buras is flatter and shorter.
 Made from rice cooked with coconut milk and wrapped in banana leaves, buras has a rich flavor and distinctive aroma. It’s commonly served with dishes like sop konro, coto Makassar, sambal goreng, or curry.
 

Wajik

 
Wajik is a sweet traditional treat made by cooking rice with palm sugar and coconut milk until thick, then pressing and cutting it into diamond shapes. This delicacy is especially popular in Java and is often served during weddings or cultural celebrations.
 

Lepet

 
Lepet is made from rice mixed with grated coconut and salt. The rice is half-cooked, combined with other ingredients, wrapped in young coconut leaves, and then steamed until firm.
 For added flavor, beans such as red beans, peanuts, black-eyed peas, or corn kernels are often included.
 

Pali-pali

 
Originating from Ternate in North Maluku, pali-pali is a festive dish traditionally prepared for holidays. It’s made by steaming rice wrapped in lontar leaves until slightly firm. Savory in taste, pali-pali is typically served with vegetable soups or stir-fried dishes.
 

Gendar

 
Gendar is a rice cracker made by cooking rice into plain rice, mixing it with seasonings and tapioca flour for a chewy texture, and pounding it until smooth. The dough is flattened, steamed, and chilled overnight to harden.
 The firm dough is sliced thinly and sun-dried for 2–3 days to make raw crackers, which are then deep-fried until crispy.
 

Sekubal

 
A Lampung specialty, sekubal is made from rice and coconut milk wrapped in banana leaves and steamed until firm. It’s savory and often enjoyed with fermented sticky rice (tapai ketan). Sekubal is traditionally served during major celebrations such as Ramadan and Eid.
 
Would you like to prepare these classic dishes at home? For authentic flavors, aroma, and fluffy texture, always use premium-quality rice like Beras Maknyuss. Processed with modern technology and free from preservatives, bleach, or artificial fragrances, Beras Maknyuss offers clean, naturally fragrant grains that hold their shape perfectly—ideal for traditional dishes that require whole, soft-textured rice.
Cook your family’s favorite classic recipes with Beras Maknyuss! Get it now or visit your nearest rice distributor!