Tubers are one type of plant that has unique characteristics, where the roots of the plant become material that can be harvested and a source of food. One example of the uniqueness created by God and usually food ingredients derived from tubers are a good source of carbohydrates from nature.
There are so many types of tubers such as potato, yam, sweet potato, cassava and many other types. Of all the food ingredients, the easiest to get is cassava, because it has a history during the Dutch colonial era, before everyone consumed rice.
At that time, rice was very expensive, so it was only consumed by the rich. Ordinary people can only afford to buy cassava or plant it next to the house. So, not a few various Indonesian specialties are made from cassava. Cassava is a food that can be bought cheaply at that time, even rice is very rare for the poor.
Since the existence of rice self-sufficiency, finally all Indonesian people are able to buy rice and make rice as a staple food until now. However, not infrequently also make cassava as a staple food, dessert and other food menus.
Cassava is a very tasty food if processed properly. In addition, cassava is also used as a raw material for tapioca flour. If you are familiar with Sundanese food such as cilok, cimol, cireng and others, they are all made from tapioca flour. So, cassava is indeed very ingrained for the people of Indonesia.
Not only as a staple food, cassava is often used as delicious Indonesian desserts such as sweet potato compote, steamed sweet potato, cassava pudding, cassava donuts, cassava cake tray, gethuk and many other types of desserts. All foods from cassava are very famous in Indonesia, many are sold in traditional markets.
Today, I want to talk about one of the most famous cassava desserts and one of the distinctive Indonesian flavors as a traditional dessert, namely Gethuk. Well, gethuk is a traditional Indonesian dessert because it was invented by our ancestors. This food is a food that is very identical to the Javanese, Indonesian people. Gethuk is very popular with Indonesian people, especially gethuk has colorful colors and looks very cheerful.
Gethuk can be found in traditional markets, sold for 5000 rupiah, is very full for one portion. Gethuk is made from cassava, sugar and grated coconut, made in the traditional way. Usually 1 kg of cassava can make 5 to 7 portions of gethuk, with the price of cassava which is only 5000 rupiah per kilogram, if sold in the form of gethuk, you will get a very large profit.
So, Hivers, this time I also want to share how to make an easy gethuk for all of you. Moreover, many Hivers who live in various countries, will definitely be very curious about the shape, taste and sensation of gethuk. Especially for vegans who love cassava, want to make food from cassava that is very different. So, lets get started!
Ingredients used
- 1 kg Cassava
- 30 gr sugar
- 70 gr coconut
- Food coloring
- Margarine (vegan, made from palm oil)
- Pinch of salt
How to make Gethuk:
- Peel the cassava from the skin, then wash the cassava thoroughly with running water, then cut it into several pieces to speed up steaming the cassava. Steam the cassava over medium heat, for 30-45 minutes. Make sure the cassava is very soft and easy to mesh.
- When finished steaming, use the tip of the glass to smooth the cassava, you can also use a blender.
- Then add sugar, margarine and salt into the gethuk dough. Stir until well blended.
- Divide into several dough, then give food coloring. Gethuk shape according to taste, I use plastic wrap to make it easier to form gethuk.
- Steam the grated coconut for 15 minutes, then mix it with a little salt.
- Sprinkle grated coconut on top of the gethuk. Gethuk is ready to be served!
See you the next time hive friends!
Editing by Lightroom and VN iphone 11
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