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| Gethuk Lindri |
Purwakarta, candatangan.site – For this afternoon snack, try making traditional sweets, let’s go! This time there is a recipe for getuk lindri from Central Java and East Java. This food made from cassava has a soft and savory-sweet texture.
Apparently, getuk and getuk lindri are different, you know. For getuk, the texture of the cassava is coarser and the color is brown because it uses Javanese sugar. If you often see getuk colorful and shaped like a bunch of noodles cut into squares, it’s called getuk lindri. For this one snack, the cassava is ground until smooth.
1. Getuk Lindri Recipe
Ready in 45 minutes
5 servings
Many Indonesian specialties made from cassava have been favorites since time immemorial. Well, one of them is this getuk lindri.
Ingredients
1 kg of cassava, then peeled
200 grams of sugar
1/2 teaspoon vanilla
Chocolate / pandan paste (if needed)
100 ml water
1/3 coarsely grated coconut
1/4 teaspoon salt
How to make:
1. Bring sugar, water and vanilla to a boil until thick.
2. Then remove, cool, and set aside.
3. Steam cassava until cooked and soft, then mash while hot.
4. Enter the sugar boiled water along with the chocolate / pandan paste into the mashed cassava, then stir until smooth and well mixed.
5. Roll out the dough with a tool until a noodle shape comes out, then cut it according to your taste.
6. Serve with grated coconut.
2. Recipe for Getuk Lindri Cassava
Ready in 45 minutes
5 servings
Getuk lindri which has various shapes and of course colorful is so delicious and very soft in the mouth. Especially if this classic food is given a sprinkling of coconut on it, it will definitely taste more delicious and savory.
Ingredients
1 kilogram of the best quality cassava
350 grams of white sugar
1 teaspoon liquid food coloring (each color such as green, yellow, red, and pink)
1 teaspoon table salt
Ingredients for topping
1 coconut a little bit old, grated until smooth
1 teaspoon fine table salt
How to make:
1. Peel the best cassava first, then clean it until it looks white and shiny.
2. Next, cut the cassava into small pieces according to taste.
3. After that, the cassava that has been cut into pieces is boiled until the cassava becomes soft in texture or has a fluffier taste.
4. Then lift and drain.
5. Next, the boiled cassava is ground or pounded until it is smooth.
6. Then, the cassava that has been smooth is put into a container, then the fine salt and sugar are added.
7. After that, knead by hand until everything is completely mixed.
8. The dough is separated into several parts in different containers, then given a different coloring for each dough in the container.
9. Knead again until smooth. Shape the dough into getuk lindri (as pictured) or you can also use a getuk lindri mold.
10. Then steam again until cooked.
11. While waiting for cooking, please mix grated coconut with a little salt, then stir and steam for a moment.
12. After cooking, sprinkle the steamed grated coconut on top of the getuk lindri.
13. Getuk lindri delicious and tender ready to be served and enjoyed with the family.
3. Getuk Lindri Cheese Recipe
Ready in 45 minutes
5 servings
Moms want to make getuk lindri that is sweet and has a unique savory taste from cheese? Well this recipe is the solution. Let’s do it, Moms!
Ingredients
1 kg of cassava
200 grams of sugar
50 grams of margarine
1/4 tsp salt
1/4 tsp vanilla
1/4 of a half old coconut, peeled, grated, steamed.
150 grams of grated cheddar cheese (use only half, because the dough will be divided by 2)
Enough food coloring
Grated cheddar cheese for sprinkling
How to make:
1. Peel the cassava skin, wash it, then cut into pieces.
2. Steam cassava until cooked, remove, mash while hot. Remove the fibers.
3. Add sugar, margarine, salt, and vanilla, mix well.
4. Enter the grated coconut and cheese into the mixture, stir until well blended.
5. Divide the dough into several parts.
6. Add food coloring (not too dark) and chocolate paste on the other side, and leave the rest white.
7. Enter the dough separately into a special gethuk lindri mill, process the dough, put the dough that comes out on the palm of the hand.
8. After the dough comes out 6 cm, cut it using a spatula and then press a little (slowly) up until the center is slightly bulged.
9. Repeat the same steps until all the dough runs out.
10. Arrange the gethuk on a serving plate, sprinkle the top of each gethuk with coconut and grated cheese, serve.
4. Banana Lindri Getuk Recipe
Ready in 45 minutes
5 servings
There are bananas and cassava, but tired of being processed into compote? Just cook it so getuk lindri, Moms! Here’s how to make it.
Ingredients
600 grams of cassava
15 grams of margarine
125 grams of sugar
75 grams of coarsely grated coconut, steamed for 5 minutes
1/2 teaspoon salt
1/4 teaspoon pandan paste
Material contents
2 bananas, steamed, cut into 4 parts, cut into 4 cm lengths
Sprinkling Ingredients
200 grams of grated coconut
1/2 teaspoon salt
How to make:
1. Steam the cassava until soft.
2. Heat puree with margarine, then set aside.
3. Stir well the sugar, coarsely grated coconut, and salt while stirring until blended.
4. Pour the sugar mixture into the cassava, mix well. Add the pandan paste, stir constantly.
5. Take a plastic sheet, grease it with oil.
6. Widen the getuk, cover again with plastic and grind it thin.
7. Make a straight, unbroken incision of 6 cm along the flat surface of the getuk.
8. Add bananas, then roll.
9. For the topping, steam the grated coconut and salt for 30 minutes until cooked. Lift.
10. Serve getuk lindri bananas with a sprinkling of grated coconut.
5. Recipe for Getuk Lindri Brown Sugar
Ready in 45 minutes
5 servings
For moms who are lovers of traditional snacks, they definitely agree that the use of brown sugar is one of the components that make the taste of the snacks more distinctive.
Ingredients
500 grams of cassava, steamed,
100 grams of palm sugar (can replace finely combed brown sugar)
75 grams of steamed grated young coconut
1/2 tsp salt
1/2 tsp vanilla powder
Sprinkling Ingredients
200 grams of grated coconut
1/2 tsp salt
1 lb pandan leaves
How to make:
1. Mix well the sprinkles, steam for 15 minutes, set aside.
2. Mix coconut, palm sugar, salt and vanilla, mix well.
3. Puree steamed cassava then mix with coconut, knead until well blended.
4. Take a plastic sheet, grease it with oil.
5. Widen the getuk, cover again with plastic and grind it thin.
6. Then arrange the getuk as much as 3 layers.
7. Serve getuk along with savory grated coconut.
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