Spanish East Indies together with the Spanish West Indies, were administered through the Viceroyalty of New Spain based in Mexico City. After Mexican independence, they were ruled directly from Madrid. As a result of the Spanish–American War in 1898, the Philippines and Guam were occupied by the United States while about 6,000 of the remaining smaller islands were sold to Germany in the German–Spanish Treaty of 1899. The few remaining islands were ceded to the United States when the Treaty of Washington was ratified in 1901. Spanish contact began on , when a Spanish expedition led by Ferdinand Magellan reached the Mariana Islands.
Dutch East Indies and tea were also popular in the colonial East Indies. Bread, butter and margarine, sandwiches filled with ham, cheese or fruit jam, poffertjes, pannekoek and Dutch cheeses were commonly consumed by colonial Dutch and Indos during the colonial era. Some of the native upperclass "ningrat" (nobles) and a few educated native were exposed to European cuisine, and it was held with high esteem as the cuisine of upperclass elite of Dutch East Indies society. This led to the adoption and fusion of European cuisine into Indonesian cuisine. Some dishes which were created during the colonial era are Dutch influenced: they