Sunday, July 19, 2009
Gethuk (Indonesian Steamed Cassava Cake)
This one is (still) from my at-home-cooking series. Gethuk is an Indonesian traditional snack, and I've been typing and erasing that word "cake" for about fifteen minutes. It's not a cake, but I never know any fixed definition of cake - does it have to have flour as an ingredient? Or does it have to be baked? I don't think so. Oh well, I'll proceed with that name.
Gethuk is made from mashed steamed cassava, which is then sweetened with sugar, and served with freshly grated coconut. We usually add cocoa powder to half the mixture, roll it on top of the white mixture (or the other way round), then roll it up to create spiral pattern. Some people love to mix the grated coconut into the cassava mixture, but I never do so because I am afraid it will make the mixture harder to come together.
500 gr cassava
75 gr caster sugar
1/4 tsp salt
2-3 tbsp cocoa powder
100 gr freshly grated coconut
1. Peel cassava and cut into pieces. Steam until soft.
2. Mash while hot and set aside to cool.
3. Add sugar and salt, mix until combined. Divide into two halves and add cocoa powder to one half. Knead well until each mixture come together and pliable.
4. Prepare a work area, line with plastic wrap to help rolling up process. Roll white mixture to 1/2-inch thickness. Repeat with the chocolate mixture on top of the white one. Roll up and slice. Serve with grated coconut.
- if you can't get fresh coconut, you can use dried shredded coconut moistened with a little water.
- if you use freshly grated coconut, you might want to steam it before serving to extend shelf life.
- gethuk is best eaten on the day it is made. We did end up having few slices left, so we mixed them up with the remaining grated coconut, roll it into balls, and deep-fried them.