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Gudeg from Indonesia

Gudeg

Sweet young-jackfruit stew, the signature dish of Yogyakarta. ยท Indonesia

๐Ÿ“ Yogyakarta โ˜… 4.3
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

Sweet young-jackfruit stew, the signature dish of Yogyakarta.

About Gudeg

Young green jackfruit is slow-cooked for hours with palm sugar, coconut milk and teak leaves until meltingly soft and a deep caramel brown, then served with rice, chicken, egg and a spicy krecek. Its gentle sweetness defines the cooking of central Java.

๐Ÿ›๏ธ History & Culture

Gudeg is the quintessential dish of Yogyakarta, Central Java, with roots in the city's royal court tradition. Its exact origins are not precisely recorded, but it developed as a humble yet resourceful way to use young jackfruit, which is slow-cooked with coconut milk and palm sugar. The deep brown color comes from teak leaves, a traditional part of the cooking process.

The most celebrated version, *Gudeg Yogyakarta*, is known for its sweet, dry, and deeply caramelized flavor, while the neighboring city of Solo offers a wetter, less sweet style. Culturally, gudeg is more than a daily meal; it is a symbol of Jogja's identity, often served at ceremonial gatherings, family celebrations, and enjoyed as a hearty breakfast or lunch. Typically accompanied by rice, chicken, and spicy krecek, it represents a complete and comforting plate of Central Javanese cuisine.

๐Ÿณ How to make Gudeg

AI-assisted, not kitchen-tested

Gudeg (Sweet Jackfruit Stew) from Yogyakarta

A classic Javanese dish of young jackfruit slowly simmered in coconut milk and palm sugar until it turns a deep caramel brown, with a gentle sweetness balanced by savoury chicken and egg. Serve with steamed rice and sambal for an authentic Central Java experience.

Prep
30 min
Cook
180 min
Total
210 min
Serves
4-6
Difficulty
Medium

Recipe ingredients

  • 1 kg (2 lb 3 oz) young green jackfruit, fresh, peeled and cut into 5 cm chunks; or 2 cans (400 g each) in brine, drained and rinsed
  • 500 ml (2 cups) thick coconut milk, from about 2 coconuts, or use canned (not light)
  • 200 g (7 oz) palm sugar (gula jawa), grated or finely chopped; substitute dark brown sugar if unavailable
  • 5 cm (2 in) galangal, bruised; substitute 1 tbsp ginger if needed
  • 4 stalks lemongrass, bruised and tied in a knot
  • 5 leaves kaffir lime leaves, optional but recommended
  • 2 leaves teak leaves, if unavailable, use 2 bay leaves and add 1 tsp dark soy sauce for colour
  • 1.2 kg (2 lb 10 oz) whole chicken, cut into 8 pieces, skin on
  • 4 eggs hard-boiled eggs, peeled
  • 1 tbsp tamarind paste, dissolved in 3 tbsp water
  • 1 tsp salt, or to taste

Steps

  1. 1 If using fresh jackfruit, rub hands and knife with oil to prevent stickiness. Peel the young green jackfruit, remove the core, and cut into 5 cm chunks. If using canned jackfruit, simply drain and rinse; pat dry.
  2. 2 In a large heavy-bottomed pot (at least 5 litres / 5 quarts), combine the jackfruit, coconut milk, palm sugar, galangal, lemongrass, kaffir lime leaves, and teak leaves (or bay leaves + soy sauce). Add the chicken pieces. Stir well to coat everything.
  3. 3 Bring to a gentle boil over medium heat, then reduce heat to the lowest possible setting. Cover and simmer very slowly for 2 hours, stirring every 20โ€“30 minutes to prevent the coconut milk from splitting or sticking to the bottom.
  4. 4 After 2 hours, add the hard-boiled eggs and the tamarind water. Stir gently, then continue to simmer uncovered for another 1 hour, or until the jackfruit is very tender and the sauce has reduced to a thick, dark caramel-brown glaze. The chicken should be fully cooked; check that the internal temperature reaches 75ยฐC (165ยฐF) at the thickest part.
  5. 5 Taste and season with salt. The gudeg should be sweet, slightly tangy from the tamarind, and rich with coconut. If the sauce is too thin, simmer a little longer; if too thick, add a splash of water.
  6. 6 Remove the galangal, lemongrass, and leaves. Serve hot with steamed rice, sambal (chilli paste), and extra fried shallots if desired.
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Ingredients
Steps

Gudeg โ€” frequently asked questions

What is Gudeg?

Young green jackfruit is slow-cooked for hours with palm sugar, coconut milk and teak leaves until meltingly soft and a deep caramel brown, then served with rice, chicken, egg and a spicy krecek. Its gentle sweetness defines the cooking of central Java.

What is Gudeg made of?

Gudeg is made with young jackfruit, palm sugar, coconut milk, teak leaves and chicken.

Where does Gudeg come from?

Gudeg comes from Indonesia, and is especially associated with Yogyakarta. Gudeg is the quintessential dish of Yogyakarta, Central Java, with roots in the city's royal court tradition.

Where can I eat Gudeg?

A Yogyakarta gudeg specialist, eaten with rice wrapped in banana leaf.

How do you make Gudeg?

Making Gudeg at home takes about 30 minutes of prep and 180 minutes of cooking. The recipe on this page serves 4-6 and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.

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