Sweet-savory Indonesian street toast, griddled until crisp and filled with condensed milk, cheese, or spiced meat.
Roti bakar is Indonesia's answer to the toasted sandwich: thick white bread grilled on a flat griddle with butter until deeply golden, then filled with whatever combination of sweet and savory the vendor has on hand. Sweet versions get chocolate sprinkles, condensed milk, and grated cheese; savory versions lean into a smoky, paprika-spiced shredded chicken or beef filling that plays off the char of the toast. The defining technique is the griddling itself -- the bread is buttered generously on the outside and pressed on a hot flat pan or in a sandwich press until it's crackling-crisp with a golden crust, while the inside stays soft. This savory version uses a smoked paprika-spiced chicken filling, echoing the smoky-sweet flavor combinations popular at Indonesian night markets. Roti bakar is sold from carts across Jakarta and Bandung late into the night, cut into triangles and eaten warm. It's humble, fast food, but the contrast between the crisp buttered crust and the warm, gooey filling is what makes it a genuine street food classic rather than just toast with stuff on it.
Serves 6
Heat oil in a pan, saute garlic and shallot until fragrant, about 2 minutes. Add shredded chicken, smoked paprika, and kecap manis, stir until glossy and well coated, 3-4 minutes.
Spread softened butter generously on one side of each bread slice.
Layer chicken filling and shredded cheese between two slices, buttered sides facing out.
Toast on a hot flat griddle or pan over medium heat, pressing down with a spatula, until deep golden and crisp, 2-3 minutes per side.
Let rest 1 minute so the cheese sets slightly, then cut into triangles.
Serve warm with sliced cucumber and chili flakes on the side.
Use day-old bread -- it griddles crisper and absorbs less butter than fresh soft bread.
Press firmly with a spatula while griddling for an even, deeply golden crust.
Shred the chicken warm so it absorbs the kecap manis better.
Make a sweet version with sliced banana, chocolate sprinkles, and condensed milk instead of the chicken filling.
Use shredded beef rendang leftovers for a richer savory filling.
Add a fried egg inside for a heartier breakfast sandwich.
Best eaten immediately while the crust is crisp. If needed, store the filling separately in the fridge for up to 2 days and assemble fresh.
Roti bakar grew out of Dutch colonial-era bread culture in Indonesia, adapted into a street food staple with distinctly Indonesian sweet and spiced fillings sold from pushcarts starting in the mid-20th century.
Yes, a sandwich press works well and gives an even crust on both sides at once.
Mix regular soy sauce with a little brown sugar to approximate the sweet-salty flavor.
The pan likely wasn't hot enough or you used too little butter -- both are needed for a proper crust.
Per serving (237g / 8.4 oz) · 6 servings total
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