7 best-selling fast-breaking snacks during Ramadan

Author: Atsa

During Ramadan, many people are looking for takjil snacks to break their fast. Indeed, snacking is the easiest and most practical way, especially during Ramadan, there are so many choices.

But if you’re the type who sees business opportunities and wants to sell during the month of Ramadan, these 7 snack ideas are definitely being hunted for breaking the fast.

1. Omelette Roll Filled with Coconut

A practical coconut filled roll omelet
Image : Chef’s recipe

Leather Material :

Wheat flour – 250 grams

Eggs – 2 eggs

Medium coconut milk – 500 ml

Salt – 1/4 tsp or to taste

Pandan paste – 4 drops

Cooking oil – 2 tbsp


Grated coconut – 300 grams

Java sugar – 200 grams

Salt – 1/2 tsp

Pandan leaves – 1 sheet

Orange leaves – 2 pieces

How to make leather:

  1. In a saucepan, boil medium coconut milk and add salt. Stir constantly until it boils. Turn off the heat and let it cool.
  2. In a bowl, mix flour, eggs and cooking oil. Stir well.
  3. Pour the coconut milk little by little while continuing to stir until smooth and not lumpy. Add pandan paste. Stir well.
  4. Heat a flat non-stick or Teflon skillet. Pour 1 tablespoon of vegetable batter. Flatten the dough so that it covers the entire surface of the pan. Cook over low heat until cooked and no longer sticky. Lift. Keep doing it until the dough runs out.

How to make content:

  1. In a bowl, mix all the filling ingredients. Stir well.
  2. Cook the stuffing mixture over medium heat in a non-stick skillet. Keep stirring until it dries. Turn off the fire. Ready to use.


  1. Take 1 sheet of skin. Add 1 tablespoon of the filling.
  2. Fold it like an envelope then roll it up. Keep doing it until it runs out.
  3. Ready to be served.

2. Bread Pudding

Image : Mother’s taste

Material :

White bread, cut into pieces – 5 pieces

Liquid milk – 350 ml

Chicken eggs – 3 eggs

Granulated sugar – 100 grams

Vanilla – 1 tsp

Butter, melted – 50 grams

Raisins – 50 grams

Grated cheddar cheese – to taste

Walnut slice – to taste

How to make :

  1. Preheat the oven to 170°C
  2. Prepare a heat-resistant dish, brush lightly with margarine. set aside.
  3. Mix liquid milk, eggs, granulated sugar, vanilla and melted butter.
  4. Stir using a whisk until everything is well blended.
  5. Arrange slices of white bread on a plate, spread/sprinkled raisins on top.
  6. Flush with the milk mixture. Leave it for a while to sink in.
  7. Finally, give grated cheese and a sprinkling of sliced ​​walnuts.
  8. Bake for approximately 35 minutes until cooked. Cooking time depends on the size of the dish and the conditions of the oven used.
  9. Remove and ready to serve.

3. Risoles Mayo

risoles mayo
Image : Chef’s recipe

Material :

Medium protein flour – 100 grams

Large eggs – 1 point

Liquid milk – 300 ml

Salt – 1/4 tsp

Pepper powder – 1/4 tsp

Cooking oil – 1 tbsp

Material contents :

Boiled eggs – 3 eggs

Smoked beef, split each sheet into 2 parts – 8 pieces

Mayonnaise – 100 grams

Chili sauce – 1 tsp

Coating Material:

Eggs, shake off – 2 eggs

Panir flour – to taste


Cayenne Pepper / Sambal Sauce

How to make :

  1. Split each egg into 6 parts, set aside.
  2. In a bowl, mix flour, salt and pepper. Stir well.
  3. Add eggs and milk, then mix well using a whisk until there are no lumps. Strain the mixture then add the cooking oil, stir until smooth.
  4. Heat a non stick skillet. Pour enough batter to make a thin omelet. When the surface of the omelette is dry and not sticking to the pan, immediately remove the omelette skin. Do it until the dough runs out.
  5. For the filling: mix well the mayonnaise and chili sauce, set aside.
  6. Take a sheet of omelet skin and arrange the filling on it (a slice of boiled egg, a piece of bacon, 1 tsp of the sauce mixture). Roll like an envelope, like the shape of a sausage/risoles. Do it until all the omelette skin is used up.
  7. Roll the risoles in the beaten egg and then coat with the breadcrumbs. Do it to the end.
  8. Let stand risoles for about ½ hour in the refrigerator so that the panir flour sticks perfectly.
  9. Heat up lots of oil. Fried risoles until brownish yellow. Lift and drain.
  10. Ready to serve with cayenne pepper or bottled chili sauce.

4. Shrimp Chicken Dumplings (Dim Sum)

Image : Mother’s taste

Material :

Chicken thigh (meat and skin) – 250 grams

Peeled shrimp – 50 grams

Leeks white part – 2 sticks

Tapioca flour – 5 tbsp

Egg white – 1 item

Oyster sauce – 1 tbsp

Fish sauce – 1 tsp

Sesame oil – 1 tbsp

Soy sauce – 1 tbsp

Sugar – 2 tsp

Salt – 1 tsp

Garlic – 3 cloves

Pepper powder – 1/2 tsp

Ice cubes – 3 small squares

Dumpling skin – 15 sheets

Grated carrots for topping – 50 grams

Chilli sauce :

Garlic, chopped – 1 clove

Cooking oil – 1 tbsp

Water – 100 ml

Chilli sauce – 6 tbsp

Salt – 1/2 tsp

Sugar – 1 tsp

Vinegar – 1/2 tsp

How to make :

  1. Finely chop the spring onions, set aside.
  2. Prepare a food processor, add half of the chicken, tapioca flour, garlic, ice cubes, salt, sugar, pepper, egg whites, sesame oil, fish sauce, soy sauce and oyster sauce. Process until smooth.
  3. Add the rest of the chicken, peeled prawns and green onions, process for a while, the texture is still a bit rough. Then transfer it into a bowl.
  4. Take wonton skin, fill with 1 tablespoon of dough. Trim the edges. Top with grated carrots. Do it until the ingredients run out.
  5. Heat the steamer, put the dimsum in it. Steam for 10 minutes, sprinkle with water so that the dimsum skin becomes moist and soft, continue steaming for 10 minutes.
  6. Make the Sauce: Heat the oil, sauté the garlic until fragrant; add water, chili sauce, vinegar, salt, and sugar; stir well, cook until boiling and thick.
  7. Serve the dumplings with the sauce.

5. Banana compote

sweet banana compote

Material :

Kepok bananas – 5 pieces

Brown sugar – 100 grams

Granulated sugar – 1 tbsp

Salt – 1/2 tsp

Pandan leaves – 1 sheet

Water – 200 ml

Thick coconut milk – 500 ml

How to make :

  1. Peel the banana and cut it obliquely. set aside.
  2. Prepare a saucepan, add water, brown sugar and pandan leaves. Cook until the brown sugar dissolves.
  3. Put the bananas into the sugar solution, cook until the bananas are half cooked.
  4. Add coconut milk, salt and sugar.
  5. Cook while continuing to stir so that the coconut milk does not break, cook until the bananas and coconut milk are cooked.
  6. Prepare a bowl, arrange compote into the bowl. Banana compote is ready to be served.

6. Ice Kopyor

Image : Chef’s recipe

Material :

Unflavored jelly – 1 pack

Instant coconut milk – 1 pack

Granulated sugar – 3 tbsp

Salt – a pinch

Pandan leaves – 2 sheets

Boiled water – 500 ml

Ice cubes as needed

Coco pandan syrup – to taste

Sweetened condensed milk – to taste

How to make :

  • Add agar-agar, coconut milk, granulated sugar, salt, pandan leaves and boiled water into a saucepan and stir well.
  • Cook over low-medium heat while continuing to stir until it boils. Turn off the fire.
  • Let stand for a while until the hot steam dissipates, then strain the mixture into a clean container.
  • Prepare large ice cubes in a container, pour the mixture spoonful by spoonful onto the ice cubes, do it until the mixture runs out. Strain and drain the kopyor that is formed.
  • Prepare a glass, add cocopandan syrup, ice cubes, then kopyor and finally add sweetened condensed milk. Serve.

7. Bird’s Nest Ice

Material :

Agar powder is red – 1 pack

Water – 500 ml

Granulated sugar – 4 tbsp


Melon, take the fruit with a baller – 1/2 fruit

Kiwi, cut into pieces – 2 pieces

Nata de coco – 200 grams

Basil seeds, soaked in a little warm water – 1 tbsp

Red syrup – 1/2 bottle

Water – 1 liter

Ice cubes as needed

How to make :

  1. In a saucepan, mix all the bird’s nest ingredients. Stir well and boil until boiling. Remove and pour into a square tin. Let it harden. Grate the jelly lengthwise with a cheese grater. set aside.
  2. In a large bowl, mix the melon, nata, kiwi, grated agar, syrup, water and ice cubes. Stir well. Add basil seeds.
  3. Ready to serve in small glasses.

Also Read: 10 menus for breaking the fast with soup and making it warm

Atsarina Luthfiyyah (Senior Editor)

Has educational experience in the field of Catering and Journalism. Hobbies are writing, traveling and cooking. S2 Gadjah Mada University in Communication Studies
Contact Us at [email protected]

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