Gudeg Jogja - Yogyakarta Jackfruit Stew

4.9 from 18 reviews

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 5 hours

Total Time: 5 hours 30 mins

Serves: 8



  1. Prepare spice paste: Grind shallot, garlic, candlenuts, and coriander in a food processor into a smooth paste.
  2. Boil jackfruit: Place daun salam (Indonesian bay leaves), kaffir lime leaves, galangal, lemongrass, tea bag, salt, palm sugar, spice paste, and young jackfruit into a pot.
  3. Pour coconut milk into the pot and mix, making sure that everything is submerged, and bring to a boil.
  4. Reduce the heat to a simmer. Cook until the sauce is reduced by about half, stirring every 30 minutes or so. About 3 to 4 hours.
  5. Add hard-boiled eggs: Add hard-boiled eggs and stir to mix. Continue simmering for another 1 to 2 hours, or until the sauce is fully absorbed by the jackfruit and eggs.
  6. Serve: Turn off heat, adjust seasoning as needed as some people prefer their gudeg to be on the sweet side. Remove all the leaves. Transfer to a serving plate and serve warm or at room temperature.

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