11 Traditional Sundanese Snacks You Must Try!

Hey guys! Are you ready to dive into the delicious world of Sundanese snacks? If you're a foodie or just someone who loves trying new things, you're in for a treat. Sundanese cuisine is famous for its unique flavors and fresh ingredients. Let's explore some must-try traditional Sundanese snacks! These snacks are not only tasty but also deeply rooted in the culture of West Java. So, grab a comfy seat, and let’s get snacking!

1. Comro: The Crispy Cassava Delight

Comro is a beloved Sundanese snack made from grated cassava that's been seasoned and filled with a spicy oncom (fermented soybean cake) mixture. The name "comro" itself is a clever abbreviation of "oncom di jero," which literally means "oncom inside." These little fried cakes are crispy on the outside and delightfully savory on the inside. You can find Comro being sold by street vendors, in traditional markets, and even in some cafes. The combination of the slightly sweet cassava and the spicy oncom makes it an irresistible treat. It's perfect for an afternoon snack with a cup of hot tea or coffee. The preparation involves grating cassava, mixing it with spices like garlic, shallots, and salt, and then shaping it into small patties with a filling of seasoned oncom. These patties are then deep-fried until golden brown and crispy. The key to a good Comro is the balance of flavors and textures – the crispy exterior, the soft cassava, and the spicy, umami-rich oncom filling. Whether you're a fan of spicy food or just looking for a unique snack, Comro is a must-try when exploring Sundanese cuisine. It's a true representation of the resourcefulness and creativity of Sundanese cooking, transforming simple ingredients into a flavorful and satisfying snack.

2. Misro: The Sweet Sister of Comro

While Comro brings the heat with its spicy oncom filling, Misro offers a sweet escape. It’s also made from grated cassava, but instead of oncom, it’s filled with molten palm sugar. The name "misro" is short for "amis di jero," meaning "sweet inside." This snack is a delightful surprise – you bite into a crispy exterior and are greeted by a burst of warm, sweet palm sugar. Misro is another popular street food in West Java, often sold alongside Comro. The contrast between the slightly savory cassava and the sweet, caramel-like palm sugar is what makes this snack so addictive. It's a comforting treat that's perfect for satisfying your sweet tooth. The process of making Misro is similar to that of Comro, but instead of oncom, the cassava patties are filled with grated palm sugar. As the Misro is fried, the palm sugar melts, creating a gooey, sweet center. It's important to fry it just right, so the outside is crispy and the inside is perfectly melted without burning. Misro is a simple yet incredibly satisfying snack that showcases the Sundanese love for balancing flavors. It's a testament to how a few basic ingredients can come together to create something truly special. If you're exploring Sundanese snacks, make sure to give Misro a try – it's a sweet treat that will leave you wanting more.

3. Bala-Bala (Bakwan): The Vegetable Fritter

Bala-Bala, also known as Bakwan in other parts of Indonesia, is a savory vegetable fritter that’s a staple snack in Sundanese cuisine. It’s made from a mix of shredded vegetables like cabbage, carrots, and bean sprouts, bound together with a batter made from flour and spices, and then deep-fried until crispy. You'll find Bala-Bala being sold everywhere – from street vendors to restaurants. It's a versatile snack that can be enjoyed on its own, with chili sauce, or as a side dish. The crispy texture and the mix of vegetables make it a healthy and satisfying option. Each vendor has their own unique recipe, so you'll find variations in the vegetables used and the spices added to the batter. Some may include corn, while others might add shrimp or other seafood for extra flavor. The batter is typically seasoned with garlic, shallots, turmeric, and coriander, giving it a savory and aromatic flavor. Bala-Bala is best enjoyed hot and crispy, straight from the fryer. It's often served with a spicy peanut sauce or a fiery chili sauce for dipping. Whether you're looking for a quick snack or a tasty addition to your meal, Bala-Bala is a reliable and delicious choice. It's a simple yet satisfying snack that captures the essence of Sundanese street food.

4. Gehu: Tofu Filled with Goodness

Gehu is short for Toge Tahu, which translates to "bean sprout tofu." It's a fried tofu snack filled with a mixture of bean sprouts, carrots, and cabbage. Sometimes, it also includes a spicy kick with the addition of bird's eye chili. This snack is a favorite among those who enjoy a bit of heat. You can find Gehu being sold by street vendors and in traditional markets. It's a great option for a quick and affordable snack. The combination of the soft tofu, the crunchy vegetables, and the spicy chili makes it a flavorful and satisfying treat. The tofu is typically cut into squares, and then a pocket is created to hold the vegetable filling. The filling is seasoned with garlic, shallots, and other spices to enhance the flavor. The Gehu is then deep-fried until golden brown and crispy. The key to a good Gehu is to ensure that the tofu is cooked through and the filling is heated evenly. Some vendors also offer variations of Gehu, such as Gehu Pedas (spicy Gehu), which contains a generous amount of chili for those who like it extra hot. Whether you're a fan of tofu or just looking for a tasty and affordable snack, Gehu is a must-try when exploring Sundanese street food. It's a simple yet flavorful snack that's sure to satisfy your cravings.

5. Cireng: The Chewy Tapioca Treat

Cireng is a popular Sundanese snack made from tapioca flour. The name "cireng" is an abbreviation of "aci digoreng," which means "fried tapioca." This snack is known for its chewy texture and its versatility. Cireng can be plain, or it can be filled with various ingredients like cheese, chicken, or sausage. It's typically served with a spicy peanut sauce or a sweet soy sauce. You can find Cireng being sold by street vendors and in traditional markets. It's a favorite among kids and adults alike. The simple yet satisfying flavor and the unique texture make it an addictive snack. The tapioca flour is mixed with water and spices to form a dough, which is then shaped into flat discs and fried until crispy on the outside and chewy on the inside. The key to a good Cireng is to ensure that the dough is cooked through and the outside is crispy without being burnt. Some vendors also offer creative variations of Cireng, such as Cireng Isi (filled Cireng), which can be filled with a variety of savory or sweet ingredients. Whether you're looking for a simple snack or a more indulgent treat, Cireng is a versatile and delicious option. It's a true representation of the resourcefulness and creativity of Sundanese cooking, transforming simple ingredients into a satisfying snack.

6. Cimol: The Chewy Balls of Fun

Similar to Cireng, Cimol is also made from tapioca flour, but instead of being fried in flat discs, it's shaped into small balls and then fried. The name "cimol" is an abbreviation of "aci digemol," which loosely translates to "tapioca formed into balls." These little balls are chewy and addictive, and they're typically seasoned with a variety of powders, such as chili powder, cheese powder, or barbecue powder. Cimol is a popular street food in West Java, often sold from carts that roam the neighborhoods. The fun part about Cimol is choosing your favorite seasoning – you can mix and match to create your own unique flavor combination. The key to making good Cimol is to fry it at the right temperature so that it's cooked through and chewy without being hard or burnt. Cimol is best enjoyed hot and fresh, straight from the fryer. It's a fun and affordable snack that's perfect for sharing with friends. Whether you're a fan of spicy, savory, or sweet flavors, there's a Cimol seasoning out there for you. It's a simple yet satisfying snack that captures the essence of Sundanese street food.

7. Seblak: The Spicy and Savory Sensation

Seblak is a relatively new addition to the Sundanese snack scene, but it has quickly become a favorite. It’s made with wet crackers (kerupuk) cooked in a spicy broth with various toppings like eggs, sausages, and vegetables. Seblak is known for its intense flavors and its customizable nature – you can adjust the spice level and the toppings to your liking. You can find Seblak being sold by street vendors and in small restaurants. It's a popular choice for those who enjoy spicy food and are looking for a filling snack. The key ingredient in Seblak is the kerupuk, which is softened by being cooked in the broth. The broth is typically made with garlic, shallots, chili, and kencur (galangal), which gives it a unique and aromatic flavor. Seblak can be made with a variety of toppings, such as eggs, sausages, meatballs, chicken, and vegetables. The possibilities are endless! Whether you like it mild or super spicy, Seblak is a customizable and satisfying snack that's perfect for a rainy day or any time you're craving something bold and flavorful.

8. Colenak: The Grilled Tapai Delight

Colenak is a traditional Sundanese snack made from grilled tapai (fermented cassava) served with a sweet sauce made from grated coconut and palm sugar. The name "colenak" is a portmanteau of "dicocol enak," which means "delicious to dip." This snack is a delightful combination of sweet, savory, and slightly tangy flavors. You can find Colenak being sold in traditional markets and some cafes. It's a simple yet elegant snack that's perfect for enjoying with a cup of coffee or tea. The tapai is grilled until it's slightly caramelized, giving it a smoky and slightly sweet flavor. The sauce is made by simmering grated coconut and palm sugar until it thickens into a rich and caramel-like consistency. The tapai is then dipped into the sauce and enjoyed. The key to a good Colenak is to use high-quality tapai that's not too sour and to make a sauce that's perfectly balanced in sweetness and richness. Colenak is a classic Sundanese snack that showcases the region's culinary heritage. It's a simple yet satisfying treat that's perfect for those who appreciate traditional flavors.

9. Awug: The Steamed Rice Flour Cake

Awug is a traditional Sundanese steamed cake made from rice flour, palm sugar, and grated coconut. It's typically shaped like a cone and steamed in a bamboo container. Awug is a sweet and fragrant snack that's often served during special occasions and celebrations. You can find Awug being sold in traditional markets and some cake shops. It's a comforting and nostalgic snack that's deeply rooted in Sundanese culture. The rice flour is mixed with palm sugar and grated coconut, and then the mixture is layered in a bamboo cone. The Awug is then steamed until it's cooked through and the flavors have melded together. The key to a good Awug is to use high-quality rice flour and palm sugar, and to steam it properly so that it's moist and tender. Awug is a simple yet elegant snack that showcases the natural flavors of its ingredients. It's a perfect example of how simple ingredients can come together to create something truly special.

10. Surabi: The Pancake with a Twist

Surabi, also known as Serabi, is a traditional Sundanese pancake made from rice flour and coconut milk. It’s typically cooked over a charcoal fire in small clay pans, giving it a unique smoky flavor. Surabi can be plain, or it can be topped with various sweet or savory ingredients, such as oncom, banana, or chocolate. It's a popular street food in West Java, often sold in the mornings for breakfast. The combination of the soft, slightly sweet pancake and the various toppings makes it a versatile and satisfying snack. The rice flour and coconut milk are mixed together to form a batter, which is then poured into the hot clay pans. The Surabi is cooked until it's golden brown on the bottom and slightly soft on top. The key to a good Surabi is to use high-quality ingredients and to cook it over a charcoal fire to give it that distinctive smoky flavor. Surabi is best enjoyed hot and fresh, straight from the clay pan. It's a classic Sundanese snack that's perfect for starting your day or for enjoying as an afternoon treat.

11. Peuyeum: Sweet Fermented Cassava

Peuyeum is a traditional Sundanese snack made from fermented cassava. The cassava is cooked and then fermented with yeast, resulting in a sweet and slightly tangy flavor. Peuyeum is often hung in bunches to dry, which further enhances its flavor and texture. You can find Peuyeum being sold in traditional markets and along the roadside in West Java. It's a unique and interesting snack that's a must-try for adventurous foodies. The fermentation process transforms the cassava, giving it a soft and slightly chewy texture and a distinctive flavor. Peuyeum can be eaten on its own, or it can be used as an ingredient in other desserts. It's a simple yet fascinating snack that showcases the Sundanese tradition of preserving and transforming food. Whether you're a fan of fermented foods or just looking for a unique culinary experience, Peuyeum is a must-try when exploring Sundanese cuisine.

So there you have it, guys! Eleven traditional Sundanese snacks that you absolutely have to try. Each of these snacks offers a unique taste of Sundanese culture and cuisine. From the crispy Comro to the sweet Misro and the spicy Seblak, there's something for everyone to enjoy. So, next time you're in West Java, be sure to keep an eye out for these delicious treats. You won't be disappointed! Happy snacking!