In Indonesia, in addition to all the usual dishes, dim sum is also a sight that cannot be ignored. There is a wide variety of dim sum styles.

Because the tropics are rich in coconut, coconut milk occupies a very important position in Indonesian dim sum. All kinds of common pastries with coconut milk immediately transform to experience different taste and taste impact.

In addition to coconut paste, there is also a favorite seasoning for Indonesians: vanilla leaves or vanilla leaf juice. Vanilla leaves are often used as natural containers on bamboo baskets in Indonesian restaurants to serve rice on plates.

In addition, Indonesians like to squeeze vanilla leaves into juice to color all kinds of cakes, which is a very good natural colorant.

There are many kinds of after-dinner snacks in Indonesia, including fried bananas and cakes made of rice flour, glutinous rice flour, cassava flour, bean powder plus coconut, sugar and so on. In Indonesia, coconuts are often used to make a variety of delicacies, whether for dinner or dessert.

1.Klepon Coconut glutinous Rice Cake.

This snack is made of glutinous rice flour, brown sugar, vanilla leaf juice, and mashed coconut. The taste of coconut paste is refreshing. One bite just combines the sweetness of brown sugar. It is a very good snack.

2. Dried roast meat with Indonesian coconut milk.

Indonesian coconut milk dried roast meat was first a specialty of Minangkabao, an ethnic minority in Indonesia.

It is cooked with a mixture of coconut and vanilla spices and meat, usually with rice and a variety of fruits and vegetables (such as jackfruit or cassava leaves) and various sauces, including Indonesia's famous green chili sauce.

3. Indonesian snacks are rich in variety, bright in color, but rich, distinct and unique in flavor. Before and after a large festival every year, many Indonesian families begin to order a variety of cakes, such as steamed coconut cake, nine-layer cake, gold cake, thousand-layer cake and other Indonesian cakes for relatives and friends.

Layer cake is the quintessence of Indonesian pastry culture, it is said to come from the Dutch royal aristocratic dim sum, layer cake's production is very time-consuming, the production process is complicated, need layers of baking, need to be careful and patient.

Because the baking process is troublesome, layer cake's price is aristocratic in Indonesian cakes. Cake shops often cut into small slices to sell. Layer cake is often used as a companion gift in Indonesia as a gift to visit relatives and friends.

Layer cake's taste is soft, waxy and sweet, because it is high in sweetness and easy to get greasy, so it is quite reasonable to cut it into small thin slices for sale.

Serabi is also a delicacy made of coconut, mainly made of rice noodles, various coconut milk or shredded coconut. Pancakes have a wide range of uses, available in sweet and salty versions, and can be used with wheat flour and various toppings (such as sugar, bananas, chopped peanuts, jackfruit, chocolate powder or fermented onions)

While modern additives include meat, sausage or ice cream.