Getuk

🧂 Ingredients

• 500 g Cassava(Peeled and cut into manageable chunks (about 2-3 inches).)
• 100 g Granulated sugar(Adjust to your sweetness preference.)
• 150 g Freshly grated coconut(For coating. You can also use unsweetened desiccated coconut if fresh is unavailable, but fresh provides a better texture and flavor.)
• 1/4 teaspoon Salt(Enhances the flavor of the cassava and balances the sweetness.)
• a few drops Food coloring(Optional. Use sparingly to achieve desired colors. Traditional colors include pink, green, or yellow.)

👨‍🍳 Instructions

1. 1

   Prepare the cassava: Peel the cassava thoroughly, removing the tough outer skin and the fibrous inner core. Cut the cassava into uniform pieces (about 2-3 inches) to ensure even cooking.

   ⏱️ 5 minutes
2. 2

   Steam the cassava: Place the cassava pieces in a steamer basket over boiling water. Cover and steam for approximately 25-30 minutes, or until the cassava is very tender and easily pierced with a fork. The cassava should be soft enough to mash easily.

   ⏱️ 30 minutes
3. 3

   Mash the cassava: Once tender, carefully remove the cassava from the steamer. While still hot (use oven mitts or tongs), transfer the cassava to a large bowl or a mortar. Add the granulated sugar and salt. Mash the cassava thoroughly using a potato masher, pestle, or a sturdy fork until it forms a smooth, sticky paste. Ensure all the sugar and salt are well incorporated.

   ⏱️ 10 minutes
4. 4

   Add color (optional): If using food coloring, divide the mashed cassava into portions. Add a few drops of food coloring to each portion and knead gently until the color is evenly distributed. You can create multiple colors.

   ⏱️ 5 minutes
5. 5

   Shape the getuk: Lightly grease your hands with a little oil or water to prevent sticking. Take small portions of the mashed cassava and shape them into desired forms. Traditionally, they are shaped into small squares, rectangles, or diamond shapes. You can also use cookie cutters for more intricate shapes.

   ⏱️ 10 minutes
6. 6

   Coat with coconut: Place the grated coconut in a shallow dish. Roll each shaped getuk piece in the grated coconut, ensuring it is evenly coated on all sides. Press gently to help the coconut adhere.

   ⏱️ 5 minutes
7. 7

   Serve: Arrange the coated getuk on a serving platter. Getuk is best served fresh at room temperature or slightly chilled.

💡 Pro Tips

• ✓For a richer flavor, you can add a tablespoon of butter or margarine to the mashed cassava along with the sugar.
• ✓Ensure the cassava is completely tender before mashing; undercooked cassava will result in a lumpy texture.
• ✓If the mashed cassava becomes too sticky to handle, lightly grease your hands with oil or water.
• ✓For a more intense coconut flavor, you can lightly toast the grated coconut before rolling the getuk in it.

🔄 Variations

• Getuk Lindri: This variation involves pressing the mashed cassava through a sieve or a special mold to create noodle-like strands, which are then served with grated coconut and syrup.
• Sweet Potato Getuk: Substitute sweet potatoes for cassava for a different flavor profile and color.
• Gula Merah Getuk: Incorporate palm sugar (gula merah) for a deeper, caramel-like sweetness and color.

🥗 Nutrition

Per serving