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Gudeg Jogja - Yogyakarta Jackfruit Stew

Learn how to cook authentic gudeg Jogja (Indonesian jackfruit stew) at home with this simple recipe, with tips and pointers to prepare fresh jackfruit.

There are two young jackfruit dishes that are super famous in Indonesia, one is Padang jackfruit curry, and the other one is Yogyakarta jackfruit stew, lovingly called gudeg Jogja in Indonesia. Gudeg is traditionally slow cooked in a claypot for hours until all the liquid and spices have been absorbed by the jackfruit and the jackfruit meat is super tender and melt in your mouth. As much as I would love to own a traditional Javanese claypot (they are a beauty to behold), I don’t, so I use regular soup pot for this. They still turn out to be extremely delicious, just not as pretty, since I would so love to serve my gudeg from said traditional claypot. ♥

Gudeg Jogja - Indonesian Yogyakarta Jackfruit Stew.

Gudeg Jogja - Indonesian Yogyakarta Jackfruit Stew.

Where to buy young jackfruit for making gudeg Jogja

The main ingredients to prepare gudeg Jojga is young jackfruit. You can use either canned young jackfruit, or you can buy fresh one from your nearest Asian market, though the later can be much harder since even the more popular Asian markets in the States don’t regularly stock them. If you happen to live in Indonesia, your neighborhood wet market probably stocks them regularly. And be sure to get the seller to cut them for you if you don’t want to deal with the sticky mess.

Ingredients to Prepare gudeg Jogja - Indonesian Yogyakarta Jackfruit Stew.

Ingredients to Prepare gudeg Jogja - Indonesian Yogyakarta Jackfruit Stew.

How to prepare fresh young jackfruit

If you spot young jackfruit in the market and decide to prepare your own, here are what you need to do:

  1. Be sure to oil your knife with each cut to prevent the sticky sap sticking to your knife.
  2. Be sure to only use the fleshy part, the green part from the rind should not be used at all.
  3. Discard the tough center core (similar to how we discard pineapple core).
  4. Cut into bite size pieces.
  5. Boil in a pot of water until tender before using.
  6. Once boiled and if you don’t plan to use the jackfruit right away, you can let cool and freeze in freezer safe ziplock.

For beginners, I highly suggest simply using canned young jackfruit. Not only this option is so much easier, but it also means you can prepare gudeg any time you crave for this dish. :D

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

Print Recipe


  • 6 Indonesian bay leaves (Indonesian: daun salam)
  • 3 kaffir lime leaves (Indonesian: daun jeruk)
  • 1 inch galangal (Indonesian: lengkuas), bruised
  • 2 lemongrass (Indonesian: sereh), bruised and knotted
  • 1 tea bag of black tea (optional)
  • 75 gram palm sugar (Indonesian: gula Jawa)
  • 1 1/2 teaspoon salt
  • 500 gram young jackfruit (Indonesian: nangka muda), cut into bite size pieces (use 2 cans if you use canned version)
  • 1 liter coconut milk
  • 4 hard boiled eggs (optional)
  • Grind the following into spice paste
  • 50 gram shallots (Indonesian: bawang merah)
  • 4 cloves garlic (Indonsian: bawang putih)
  • 8 candlenuts (Indonesian: kemiri)
  • 1 teaspoon coriander seeds (Indonesian: biji ketumbar)


  1. Place bay leaves, lime leaves, galangal, lemongrass, tea bag, salt, palm sugar, and spice paste into a soup pot. If you have a claypot big enough to cook this, it will be even better.
  2. Add jackfruit into the pot. Pour coconut milk into the pot, making sure that everything is submerged, bring to a boil.
  3. Reduce heat, add hard boiled eggs (if using), and simmer on the lowest heat setting possible until all liquid is fully absorbed by the jackfruit and eggs. Stir every 30 minutes or so. This process should take about 4 to 5 hours.
  4. Turn off heat, adjust seasoning as needed, some people really like their gudeg to be on the sweet side. Remove all the leaves. Transfer to a serving plate and serve warm or at room temperature.
Indonesian Pantry
Indonesian Kitchen


  • rara kitchen rara kitchen says:

    thank you so much very recommended site

  • Dinni Wae Dinni Wae says:

    Hi! Your recipe seems very easy to follow. I have been craving a bowl of gudeg jogja for a very long time. My question is, can I use a slow cooker to cook it with? Kindly let me know. Thanks! Dini

    • Anita Anita says:

      Hi Dinni, yes, add everything except eggs in a slow cooker pot and cook on low heat setting for 8 hours. After 8 hours, discard the tea bags, then stir a bit and add the eggs. Then cook on high setting for 2 hours. I hope this helps.

  • Tara Tara says:

    Such a delicious, comforting stew! I love your tips on how to prepare fresh jackfruit. So far I have only worked with the canned fruit, but hopefully I can try with fresh jackfruit someday.

    • Anita Anita says:

      As much as I would love to always use the fresh fruit, it is so rare to see them in my local Asian market. And on the rare chance that I actually spot them, most of the time they are not fresh. But on that rare day when the stars are aligned, getting my hands on a fresh looking jackfruit makes me feel so happy. :)

  • Adrianne Jamieson Adrianne Jamieson says:

    This is such a great, different recipe, quite original. I haven't heard of jackfruit too much or seen it in cooking, so it was great to read this to get an idea about how to use it. Thanks for sharing!!

    • Anita Anita says:

      Jackfruit is still so underrated in the US, but I have been spotting pretty creative ways to use young jackfruit in cooking too, like pulled jackfruit instead of pulled pork, or jackfruit rendang instead of beef rendang. So there is hope that jackfruit can go mainstream. :)

  • Whitney Whitney says:

    I've never heard of gudeg Jogja but I do love learning about new foods to try! Thanks for sharing!

  • kim kim says:

    What a great recipe! This sounds absolutely scrumptious!

  • Sonia Sonia says:

    This looks and sounds so delicious! I love cooking with jackfruit and will definitely try this. Yum

  • Kelsey Kelsey says:

    Wow! This looks great! I have never cooked with jackfruit but I have always wanted to! Cannot wait to try it out!

  • Farah Farah says:

    I just had jackfruit for the first time ever recently and really liked the flavor! Would love to try this thanks for the recipe!

  • Kushigalu Kushigalu says:

    How creative and delicious this stew is. Must try. Yummy.

  • Katherine Katherine says:

    Such a flavorful and easy way to use jackfruit! Great recipe.

  • Justine Justine says:

    I have been wanting to try jackfruit forever and finally just found a local market that sells it - I'm glad I found this recipe, because I literally had no idea how to prepare it. I'm so excited to try this stew!

  • okooko okooko says:

    i like this recipe for the gudeg.

  • chierly chierly says:

    why we can’t put egg in the same time and cook it for long time?

    • Anita Anita says:

      Hi Chierly, you can if you want to. For me, I prefer only cooking the hard-boiled egg on simmer, so I only usually add the eggs later (step 3). I find that cooking the eggs on high heat tends to end with some broken eggs and the egg whites become too tough and slightly rubbery.

  • Erika Erika says:

    I've been looking for new ways to use jackfruit. This looks great.

  • Nart | Cooking with Nart Nart | Cooking with Nart says:

    Wow, this is interesting. We normally just eat jackfruit as a fruit when it's ripe here in Thailand!

  • Dannii Dannii says:

    We are always looking for new things to do with jackfruit and this looks super comforting.

  • Bintu | Recipes From A Pantry Bintu | Recipes From A Pantry says:

    What a tasty looking stew! I really don't use jackfruit as often as I could - might just give this a whirl!

  • Kacey Perez Kacey Perez says:

    I love learning about new recipes from other cultures. So intriguing to me! I have never used any of these ingredients before so if I can come across them I might give this recipe a try!

  • Ted Hilling Ted Hilling says:

  • Colleen Colleen says:

    I’ve noticed so many ready to eat jack fruit meals in supermarkets recently and now Australian canned jackfruit available too. This reminded me of the local specialty Gudeg, sold by hawkers on the train in Yogajakarta in 1987. Do they still sell these bungkus at the station nowadays ? I’ll try to replicate it and see if I appreciate it more these days. I found it too sweet for savoury food then. Thanks.

    • Anita Anita says:

      Hi Colleen, it has been ages since I last visit Yogyakarta myself, though the city has the best gudeg in Indonesia. The sweetness is mainly from the palm sugar, so perhaps add half of the amount (37.5 gram) first, and only add more once you give the dish a taste test.

  • Lany Susanto Lany Susanto says:

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