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Gudeg, Slow-Cooked Young Jackfruit Stew – Authentic Indonesian Recipe Adapted for American Kitchens

Gudeg is a traditional Javanese dish made from young jackfruit stewed in coconut milk and spices for hours until it turns reddish brown and deeply flavorful. It’s usually served with rice, boiled eggs, and savory side dishes like chicken or tempeh.
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Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings: 6 people
Course: Dinner, lunch, Main Course
Cuisine: Indonesian, Javanese
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ≈500g young green jackfruit, roughly chopped (Use canned young jackfruit in brine, drained and rinsed well, if fresh is unavailable. Don’t use ripe jackfruit—it must be unripe/young.)
  • 7 oz 200g black-eyed peas (Substitute for Indonesian “kacang tolo” which is not widely available in the U.S.)
  • 1 cup 250 ml thick coconut milk
  • 4 cups 1 liter thin coconut milk (Coconut milk is traditionally extracted from freshly grated coconut. If you’re using canned coconut milk:

    - Thick coconut milk = full-fat coconut milk (no dilution)

    - Thin coconut milk = dilute 1 part canned coconut milk with 2 parts water)

Spice Paste (Blended or ground into a smooth paste)
  • 5 cloves garlic
  • 1 tsp ground coriander
  • 6 candlenuts (If unavailable, substitute with macadamia nuts or raw cashew nuts)
  • 1 tsp salt
Aromatics & Flavorings
  • 1.5 inches 4 cm galangal, lightly crushed (Can be substituted with ginger, though flavor will differ)
  • 5 bay leaves (Preferably Indonesian bay leaves—salam leaves—but regular bay leaves work too)
  • 3 stalks lemongrass, bruised
  • 3.5 oz 100g palm sugar, shaved or chopped (Use dark brown sugar as substitute if unavailable)

Equipment

  • Large pot with a tight-fitting lid A Dutch oven or heavy-bottomed stock pot works best.

    The tight lid helps trap steam for proper slow cooking.

  • Blender or small food processor To blend the spice paste (garlic, coriander, nuts, etc.) into a smooth consistency.

    A mortar and pestle can also be used for a more traditional approach.

  • Skillet or frying pan Used to toast the black-eyed peas before boiling.
  • Fine-mesh strainer or colander To drain the black-eyed peas after boiling and reserve the cooking liquid.
  • Cutting board and sharp knife For chopping the jackfruit, slicing aromatics, and shaving palm sugar if needed.
  • Wooden spoon or heat-safe spatula For stirring and flipping the jackfruit gently during cooking.
  • Measuring cups and measuring spoons To accurately measure the coconut milk, water, and spices.
  • Slow cooker (optional) A great alternative for hands-off cooking—set it and forget it!

    Use the “low” setting for 7–8 hours.

  • Large mixing bowl For prepping ingredients before adding them to the pot.

Instruction
 

  1. Toast the black-eyed peas in a dry skillet for 3–4 minutes until aromatic. Then, boil them in about 2½ cups (600 ml) water until half-cooked (about 20–25 minutes). Drain and reserve the cooking liquid.
    7 oz 200g black-eyed peas
  2. In a large pot, bring the thin coconut milk (4 cups) to a gentle boil. Add the black-eyed peas along with the reserved cooking water.
    4 cups 1 liter thin coconut milk
  3. Add the young jackfruit, blended spice paste, and aromatics (galangal, bay leaves, lemongrass, and palm sugar). Stir well.
    1 pound ≈500g young green jackfruit, roughly chopped
  4. Cover tightly and cook over very low heat for 4 hours. Keep the lid closed to trap moisture and flavor. Stir only twice during the entire cooking process:
    First stir: after 2.5 hours
    Second stir: after 4 hours
  5. After 4 hours, pour in the thick coconut milk (1 cup) and stir gently to combine.
    Continue simmering uncovered for the final 1 hour, or until most of the liquid has reduced and the jackfruit has turned deep reddish-brown and slightly sticky.
  6. Once the liquid has reduced and the jackfruit is dark reddish-brown and almost dry, it’s ready. Serve with steamed rice, hard-boiled eggs, or chicken if desired.

Notes

For American Kitchens

  • Slow Cooker Option: You can cook this on a low setting for 7–8 hours in a slow cooker. Make sure to stir halfway through and keep the lid on.
  • Make-Ahead Friendly: Gudeg keeps well in the fridge for up to 5 days and can be frozen for a month.
  • Flavor Tip: The signature sweetness of gudeg comes from palm sugar and long, slow simmering. Don’t rush this dish!