Recipe for brown sugar cassava getuk that is fluffy, fragrant and not hard

illustration photo: Gemini AI

Making fluffier cassava getuk is not just about crushing cooked cassava. Success is largely determined by understanding the characteristics of the material and punctuality during the processing process.

Getuk is a typical Javanese snack that is timeless because of its combination of savory-sweet flavors and attractive texture. With the right technique, this traditional snack can have a very smooth texture, not harden when cold, and provide the right chewy sensation.

Many beginners complain that the tapuk they make is stiff or rough. This usually happens because the cassava is pounded when it is cold. The main key so that the getuk doesn’t become sticky is to mash the cassava as soon as it comes out of the steamer.

Soft shake recipe
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Come on, see how to make cassava getuk that is fluffier and legit.

Step 1: Determine Super Quality Raw Materials

The choice of cassava type greatly determines the softness of the final result. Use “butter” type cassava or honey cassava which has reddish epidermis. Pure white or yellowish cassava flesh indicates a high starch content which will remain soft after going through the steaming process.

Ingredient List:

– 1 kg Super Quality Cassava: Fresh with reddish epidermis.
– 150-200 grams of Brown Sugar: Finely combed so that it combines quickly.
– 1-2 tablespoons Margarine: Gives a glossy effect and smoother texture.
– 1 tsp Salt: Strengthens the natural savory taste.
– Aroma: Vanilla powder or pandan leaves.

Sprinkling Ingredients (Steamed Together):

Half old grated coconut (take only the white part), salt, and pandan leaves.

Step 2: Perfect Steaming Technique

It is not recommended to boil cassava because the excessive water content will make the dough soft and difficult to mold. Use the steaming technique to maintain the density of the texture.

– Preparation: Heat the steamer until there is a lot of steam and it boils.
– Cutting: Cut the cassava into medium sizes so that it cooks evenly without wasting the starch.
– Time: Steam for 30-45 minutes until tender (check using a fork).
– Cover the pot: Cover with a clean napkin so that steam water doesn’t drip onto the cassava.

Pounding cassava must be done while it is hot because the starch cells are still flexible. If it is cold, the starch will harden and the resulting shake will taste rough. Use a pestle coated with plastic with a little oil to prevent sticking. Make sure the cassava is completely smooth before mixing it with brown sugar, margarine and salt.

Step 4: Modern Presentation and Variations

Serve getuk sprinkled with steamed grated coconut. Steaming coconut is very important so that the coconut doesn’t go stale quickly and tastes more delicious.

Apart from using brown sugar (traditional), you can also try rainbow getuk lindri. The method is to mash hot cassava with granulated sugar and margarine, then add food coloring to taste and grind it using a getuk lindri mold. For a more modern variation, you can try getuk filled with melted chocolate or getuk cheese which uses sweetened condensed milk as a sweetener.

FAQ (Frequently Asked Questions)

1. Why does the texture of my getuk feel hard and gritty?

The main cause is that the pounding process is carried out when the cassava is cold or using cassava that is too old so there is a lot of wood fiber.

2. Can I replace margarine with cooking oil?

Margarine is recommended because it provides a more fragrant aroma and a creamier and glossier texture than ordinary cooking oil.

3. How long does it last at room temperature?

Getuk generally lasts for 24 hours. Make sure the grated coconut has been steamed so that it can last longer.

4. How do you store leftover getuk?

Wrap it tightly in plastic to maintain moisture, but it’s best not to store it in the refrigerator for too long because cold air accelerates the hardening of cassava starch.

5. Can you puree cassava using a food processor?

Yes, but make sure the cassava remains hot when put into the machine so that the texture can be perfectly smooth.

(brl/tin)