What is Bakwan? Indonesian Vegetable Fritters Explained
Discover Indonesia's beloved crispy vegetable fritters - a traditional street food perfect as a snack or side dish
What is Bakwan?
Bakwan (pronounced "BAH-kwan") is a popular Indonesian snack consisting of vegetables mixed in a savory batter and deep-fried until golden and crispy. Often called "Indonesian vegetable fritters" or "vegetable pakora" in English, bakwan is a beloved street food found at warungs (food stalls) throughout Indonesia.
The name comes from the Hokkien Chinese word "bak-wan" (meaning meat ball), reflecting Indonesia's rich culinary history influenced by Chinese traders. However, the Indonesian version has evolved into a primarily vegetarian snack featuring shredded cabbage, carrots, and aromatic spices wrapped in a light, crispy batter.
What Makes Bakwan Special?
Texture & Taste
- • Golden, crispy exterior with a light crunch
- • Soft, flavorful vegetable filling inside
- • Aromatic blend of Indonesian spices
- • Perfect balance of savory and slightly sweet
Cultural Significance
- • Beloved Indonesian street food for generations
- • Affordable snack enjoyed by all social classes
- • Often served at traditional ceremonies
- • Represents Indonesia's multicultural heritage
Key Ingredients in Authentic Bakwan
Vegetables
- • Shredded white cabbage (main ingredient)
- • Julienned carrots for color and sweetness
- • Sliced spring onions for freshness
- • Optional: bean sprouts or corn kernels
Batter
- • Rice flour (for lightness)
- • Wheat flour (for binding)
- • Egg (for structure)
- • Water or coconut milk
Spices & Aromatics
- • Garlic (freshly minced)
- • Ground coriander
- • Turmeric powder
- • Salt and white pepper
How to Make Bakwan (Easy Recipe)
- 1Prepare the vegetables: Finely shred cabbage, julienne carrots, and slice spring onions. Keep vegetables dry for crispier fritters.
- 2Make the batter: Mix rice flour, wheat flour, egg, water, minced garlic, coriander, turmeric, salt, and pepper until smooth.
- 3Combine ingredients: Fold the prepared vegetables into the batter until evenly coated.
- 4Fry until golden: Heat oil to 180°C. Drop spoonfuls of batter-coated vegetables into the oil and fry for 3-4 minutes per side until golden brown and crispy.
- 5Drain and serve: Remove bakwan and drain on paper towels. Serve hot with sambal chili sauce.
Pro Tip: For the crispiest bakwan, make sure your oil is at the right temperature. Drop a small piece of batter - it should immediately sizzle and float to the surface.
Bakwan vs Pakora: What's the Difference?
Both bakwan and pakora are vegetable fritters, but they have distinct differences:
| Feature | Bakwan (Indonesian) | Pakora (Indian) |
|---|---|---|
| Flour Base | Rice flour + wheat flour | Gram flour (chickpea flour) |
| Texture | Lighter, crispier | Denser, heavier |
| Spice Profile | Turmeric, coriander, garlic | Cumin, garam masala, chili powder |
| Served With | Sambal (chili sauce) | Chutney or raita |
How to Serve Bakwan
As a Snack
- • Serve hot with sambal oelek or sambal bali
- • Add lime wedges for a citrus kick
- • Pair with hot Indonesian tea or coffee
- • Perfect for afternoon tea or rainy day comfort
As a Side Dish
- • Accompaniment to nasi goreng (fried rice)
- • Side for gado-gado vegetable salad
- • Serve with soto ayam (chicken soup)
- • Part of a traditional Indonesian rijsttafel
Frequently Asked Questions About Bakwan
What does bakwan mean in English?▼
Bakwan translates to "vegetable fritters" in English. The name comes from the Hokkien Chinese word "bak-wan" (meat ball), though the Indonesian version is typically vegetarian and uses cabbage, carrots, and other vegetables instead of meat. These crispy fritters are a beloved Indonesian street food snack.
What is bakwan made of?▼
Bakwan is made from a simple batter of rice flour and wheat flour mixed with shredded cabbage, carrots, spring onions, and aromatic spices. The vegetables are coated in the batter and deep-fried until golden and crispy. Some regional variations include corn, bean sprouts, or sweet potato.
How is bakwan different from pakora?▼
While both are vegetable fritters, bakwan uses a lighter rice flour-based batter and features Indonesian spices like turmeric and coriander. Pakora uses gram flour (chickpea flour) and Indian spices. Bakwan is traditionally served with sambal chili sauce, while pakora is served with chutney. The texture of bakwan is lighter and crispier.
Is bakwan healthy?▼
Bakwan can be a relatively healthy snack as it's packed with vegetables like cabbage and carrots. However, traditional bakwan is deep-fried, which adds calories. For a healthier version, you can shallow-fry with less oil or air-fry them. The vegetables provide fiber, vitamins, and minerals, making bakwan more nutritious than many other fried snacks.
Can I make bakwan in advance?▼
Bakwan is best enjoyed fresh and crispy right after frying. However, you can prepare the batter and vegetables in advance and store them in the refrigerator for up to 4 hours. You can also reheat cooked bakwan in an oven or air fryer at 180°C for 5-7 minutes to restore crispiness. Avoid microwaving as it makes them soggy.
What can I serve with bakwan?▼
Bakwan is traditionally served with sambal - Indonesian chili sauce. Sambal Oelek or Sambal Bali work perfectly as dipping sauces. You can also serve bakwan as a side dish with Indonesian main courses like nasi goreng (fried rice), gado-gado (vegetable salad), or as a snack with sweet chili sauce and lime wedges.
Perfect Sambal for Your Bakwan
Bakwan is traditionally served with fiery Indonesian sambal. Try our authentic sambal range to experience the true taste of Indonesia: