Gethuk is a traditional dish from Indonesia, mainly Central Java. It is made of boiled cassava. The boiled cassava is pressed to be turned into dough. There are many types of gethuk depending on the additional ingredients. This time I would like to show you how to make gethuk with grated coconut, white sugar, and brown sugar.
First, boil 1 kg of cassava that contains a lot of flour. Second, add 100 gram of grated coconutThird, hit the cassava and make into dough with grated coconut, 4 spoonful of white sugar and 100 gram of brown sugar.
Fourth, knead the dough until it looks good.After that, put the dough on a plate and press. Then, cut the dough into some blocks.
Finally, add grated cheese on it.
Your gethuk is ready.
If you are from Central or East Java, you must be familiar with this dish. Gethuk is made of boiled cassava that is made into dough with other ingredients. There are many variations of gethuk. In Magelang, there is Gethuk Tilu or Gethuk with three colors. In Sokaraja, Banyumas, Gethuk Goreng Sokaraja is very popular. There is also gethuk lindri. It is gethuk that is processed with mincer.
Java suffered from food scarcity under the Dutch colonial period. The main food of the Javanese was rice. However, rice was very expensive at the time. Javanese people survived with cassava. Some people who were creative made the cassava into dough. It was called gethuk. Gethuk can be made into some variations so that you can see different ways of making gethuk in each region in Central Java.
Have you ever tried gethuk?
