JAKARTA – Ramadhan in Indonesia is closely tied to food, especially dishes that bring comfort and refreshment after a long day of fasting. As the sun sets, certain foods consistently appear on dining tables and at Ramadhan bazaars, becoming seasonal favorites enjoyed across generations.

In many homes, the preparation of iftar meals becomes a daily ritual that strengthens family bonds and revives culinary traditions passed down from parents to children.

1. Kolak

Kolak is one of the most iconic Indonesian dishes during Ramadhan. Made from coconut milk, palm sugar, and pandan leaves, it usually contains bananas, sweet potatoes, cassava, or pumpkin. Most will prever to serve it warm to get the fragrant and savory taste.

Its warm sweetness helps restore energy and feels soothing after hours without food. For many families, kolak is not just dessert, but a symbol of the familiar and welcoming Ramadhan atmosphere at home.

2. Cincau

Cincau, or grass jelly, is a popular choice for breaking the fast during Ramadhan because of its cooling effect. It is often served with coconut milk, palm sugar syrup, or sweetened condensed milk. It's served cold.

The soft, jelly-like texture makes it easy to digest after fasting all day. Many people prefer cincau because it feels light yet refreshing on the stomach throughout Ramadhan evenings.

3. Blewah

Blewah, a type of melon similar to cantaloupe, is commonly prepared as a sweet drink during Ramadhan. Thinly sliced blewah is mixed with ice, syrup, and sometimes basil seeds to create a refreshing beverage.

Its high water content helps rehydrate the body quickly after a day of fasting in Ramadhan. This simple drink is especially popular in hot weather and busy Ramadhan markets.

4. Kurma

Dates, or kurma, hold a special place during Ramadhan due to their religious and nutritional significance. They are often the first food consumed when breaking the fast in Ramadhan, following the tradition of the Prophet.

Dates provide natural sugars that quickly replenish energy levels. Their simplicity and meaning make them a constant presence throughout the holy month of Ramadhan.

5. Vegetabes Soup

Vegetables soup, locally known as sayur sup or sayur bening and other light broths, is commonly served at iftar or sahur during Ramadhan. Made with vegetables like carrots, potatoes, cabbage, and sometimes chicken, it feels gentle and nourishing.

The warm broth helps prepare the stomach before heavier foods during Ramadhan meals. Many households this kind of soup other than those spicy foods because it balances the sweeter dishes on the Ramadhan table.

Together, these foods reflect the essence of Ramadhan in Indonesia: simple, comforting, and shared with gratitude. Beyond taste, they represent routine, tradition, and the joy of coming together at the end of each fasting day in Ramadhan. (*)