​RRI.CO.ID, Jakarta - Es gabus, a nostalgic “old-school” frozen snack, has become the talk of social media following a troubling case of mistaken identity and alleged mistreatment of a vendor from West Java.

A viral video captured police and military officers accusing Sudrajat, 49, a street vendor in Kemayoran, Central Jakarta, of selling es gabus made from sponge material. In the footage, the officers burned and squeezed the dessert to “prove” it resembled polyurethane foam, sparking alarm and outrage among viewers.

Authorities quickly stepped in, conducting laboratory tests on the product. The results confirmed that es gabus was safe and made from traditional ingredients, not sponge or synthetic materials. Police later clarified the situation, assuring the public that the vendor’s product posed no health risks.

Indonesian netizens rallied in defense of Sudrajat, who hails from Rawa Panjang Village, Bojonggede Subdistrict, Bogor Regency, West Java. Many criticized the treatment he received and questioned the accuracy of the officers’ claims.

Social media users also expressed nostalgia for es gabus, a frozen snack made from hunkwe (mung bean flour), coconut milk, sugar, and food coloring. They argued that its chewy, sponge-like texture had been misunderstood.

On TikTok, a post by @sadampermanawiyana documenting the incident drew more than 3.5 million views and over 6,000 comments by Wednesday evening, January 28, 2026. 

One user, @shanndaa, defended the snack by explaining its scientific properties. “Es gabus definitely has a sponge-like texture when it isn’t frozen; the base ingredient is hunkwe flour. I know this because I often make it at home.”

Others expressed sympathy for Sudrajat while pointing out flaws in the officers’ accusations. “The poor old man even received physical violence. Besides, sponge material is more expensive than flour, coconut milk, food coloring, and sugar combined. Vendors sell to make a profit, not a loss,” wrote @Jaeminwife.

Long-time fans reminded the public that the name gabus (sponge) refers to its texture, not its material. “It has always been called es gabus, from the days it cost IDR 500 until now at IDR 2,000 (USD 0.12). It’s even more delicious topped with chocolate condensed milk,” said @Roshet027.

The incident underscored both the vulnerability of street vendors and the power of social media to amplify public concern. It also highlighted the need for clear communication from authorities in addressing misinformation and safeguarding traditional food culture.

Es gabus traces its origins to the New Order era. Traditionally, it is made by boiling sago or hunkwe flour with coconut milk, then freezing the mixture until solid. Once firm, the blocks are sliced thin and often dyed in vibrant rainbow colors to attract attention. A drizzle of liquid chocolate is sometimes added to enhance the flavor, complementing the savory coconut base.

The snack earned its name because of its unique texture: firm to the touch yet soft and airy when bitten, resembling sponge or foam. Typically shaped into thin rectangular blocks, it requires only three main ingredients: hunkwe flour, coconut milk, and sugar, making it simple to prepare at home.

Popular across Indonesia during the 1970s to 1990s, es gabus was a staple at elementary schools, traditional markets, and tourist spots. It was the quintessential childhood snack, sold by street vendors who roamed neighborhoods and parks.

As modern snacks flooded the market, es gabus gradually faded from everyday life, becoming a rare find. Its scarcity, however, sparked nostalgia among those who grew up with it, fueling a resurgence of interest in recent years.

Today, there is a collective hope that es gabus will continue to hold its place in Indonesia’s culinary landscape. By preserving this legendary snack, future generations may still experience the simple joy of a treat that defined the childhood of so many Indonesians. ***