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Gudeg

Yogyakarta4 hours · 8 servings · Hard

Gudeg — plated and ready to serve
In this recipe
  1. About this recipe
  2. Prep & cook time
  3. Tools you need
  4. Ingredients
  5. Directions
  6. Kitchen tips
  7. Serve with
  8. How to store
  9. Common mistakes

About this recipe

Gudeg is Yogyakarta’s slow-cooked young jackfruit in coconut milk and palm sugar, simmered until brown, sweet, and deeply savory. It is weekend cooking that rewards patience.

Teak leaves traditionally tint the gudeg; if you cannot find them, the dish is still wonderful—just a little lighter in color.

Serve with areh (thick coconut cream), krecek, and eggs for the full Jogja plate your guests will remember.

Prep & cook time

  • Prep30 minutes
  • Cook3 hours 30 minutes
  • Total4 hours
  • Servings8 servings
  • LevelHard

Tools you need

  • Large heavy pot
  • Blender
  • Wooden spoon
  • Small pan for areh

Ingredients

  • 1 kg young jackfruit, cut into chunks (fresh or canned, drained)
  • 1 L coconut milk, plus 300 ml thick coconut cream for areh
  • 150–200 g Javanese palm sugar, to taste
  • 8 shallots
  • 5 cloves garlic
  • 4 candlenuts
  • 1 teaspoon coriander seeds
  • 2 teaspoons salt
  • Teak leaves, for wrapping or lining (optional)
  • Hard-boiled eggs and krecek (spicy cattle-skin stew), for serving

Directions

  1. Blend shallots, garlic, candlenuts, and coriander into a paste.
  2. In a heavy pot, combine jackfruit, spice paste, palm sugar, salt, coconut milk, and teak leaves if using.
  3. Bring to a gentle simmer. Cook uncovered on low heat for 3–4 hours, stirring occasionally, until the jackfruit is soft and deep brown and the liquid is mostly absorbed.
  4. Separately simmer thick coconut cream with a pinch of salt and a little spice paste until it thickens into areh.
  5. Taste the gudeg—it should be sweet-savory and rich.
  6. Serve with rice or ketupat, areh, krecek, and eggs.

Kitchen tips

  • Low and slow is non-negotiable; rushing gives pale, bland jackfruit.
  • Canned young jackfruit works if rinsed of brine.
  • Gudeg freezes well—make a big pot.
  • Reduce sugar slightly if serving with very sweet sides.

Serve with

  • Areh
  • Krecek
  • Hard-boiled eggs
  • Warm rice

How to store

Refrigerate up to 4 days or freeze up to 1 month. Reheat slowly with a splash of coconut milk.

Common mistakes

  • High heat that scorches sugar on the pot bottom.
  • Stopping when the jackfruit is still pale and watery.
  • Skipping salt, which makes gudeg taste flat and candy-like.