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Getuk – Cassava Cake with Palm Sugar and Coconut
Getuk is a cake from Central Java made of steamed cassava that you mash hot with palm sugar and sprinkle with salted coconut. You use fresh roots for it; for tiwul you use dried cassava flour. Remove the woody core from the middle of the root before steaming, and mash right away while the cassava is hot. Once cooled, it firms up and clumps.
Getuk – Cassava Cake with Palm Sugar and Coconut
Laura Chen
4
20 minutes
35 minutes
390
Indonesian
Dessert
Getuk is a cake from Central Java made of steamed cassava that you mash hot with palm sugar and sprinkle with salted coconut. Unlike tiwul, which is made from dried cassava flour, you use fresh roots here. You fry misro and combro, but getuk stays soft and unfried.
Ingredients
- 500 g cassava (manioc, singkong), peeled
- 80 g palm sugar (gula jawa, Javanese coconut blossom sugar), finely chopped
- 1 tbsp sugar
- 1/4 tsp salt
- 2 tbsp coconut milk
- 2 pandan leaves (screw pine leaves), knotted
- 100 g freshly grated coconut
- 1 pinch salt for the coconut
Instructions
- Cut the peeled cassava into 5 cm pieces, halve them lengthwise and pull out the woody center core. Wash the pieces thoroughly.
- Steam the cassava with one pandan leaf over boiling water for 25 to 30 minutes, until a knife slides in without resistance and the flesh looks translucent.
- Mix the shredded coconut with a pinch of salt and steam it in a bowl alongside for the last 5 minutes.
- Put the hot cassava in a bowl. Scatter the palm sugar, sugar and salt over it and mash everything with a potato masher or pestle until the sugar has melted and the mixture is smooth and brown. Stir in the coconut milk.
- Spread the mixture 2 cm high in a pan lined with parchment paper, or press portions into small bowls. Let it firm up for 10 minutes.
- Cut the getuk into diamonds or turn it out of the bowls. Sprinkle with the steamed coconut and serve lukewarm.
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