Getuk lindri
Steamed cassava sweets
Getuk lindri: Central Java's pastel ribbons of steamed cassava and palm sugar with coconut
Magelang is the getuk capital of Central Java, and market stalls there pile up these soft cassava cakes in stripes of pink, green and white, cut into slices and showered with grated coconut. Cassava is steamed, pounded with palm sugar or white sugar and a little salt, then pressed through a mincer into ribbons (lindri) or simply rolled into a log. It is eaten in the morning with tea or as an afternoon jajan pasar. Chef's tip: mash the cassava while it is steaming hot and remove every stringy core; cold cassava turns lumpy and won't come together smoothly.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 1 ½ lb cassavapeeled, halved lengthways, core removed, cut into chunks
- 3 ½ oz sugar
- ½ tsp salt
- 1 tbsp coconut oilmelted
- ½ tsp vanilla extract
- 2 drops red and green food colouring (optional)of each
- 3 ½ oz grated coconutfresh or frozen, steamed with a pinch of salt
Shop this recipe on Amazon
What you'll need
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 2: While it is still hot, pick out any fibres and mash it thoroughly with 3 ½ oz sugar, ½ tsp salt, 1 tbsp coconut oil and ½ tsp vanilla extract in a large bowl or mortar until smooth and sticky, like firm mashed potato.
5 minStep 3: Divide into three. Knead a drop or two of 2 drops red and green food colouring into one portion for pink and another for green; leave the third plain.
Step 4: Press each colour through a potato ricer or mincer into ribbons, or roll each into a long sausage and lay them side by side, pressing gently to stick together.
Step 5: Cut into 4 cm slices and serve heaped with 3 ½ oz grated coconut, on the day you make it.
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 2 g
- Carbs
- 62 g
- Fat
- 8 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does getuk lindri take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of vanilla extract?
- Vanilla bean paste, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sayur lodehVegetables in coconut milk
Sayur lodeh is everyday cooking in Central Java, made in big pots in Solo and Semarang kitchens and ladled over rice, with lontong rice cakes at Lebaran, or alongside opor and sambal goreng on festive tables. It's soupy rather than thick: a fragrant broth of coconut milk, galangal, lemongrass and lime leaf that carries chunks of aubergine, long beans, chayote and sweetcorn, plus tempeh and tofu to make it a meal. The flavour is mellow and slightly sweet, so the heat comes from sambal on the side. Chef's tip: keep the pot at a gentle simmer once the coconut milk goes in and stir now and then — a rolling boil splits the coconut milk into oily curds.
Kartoshka cakeCocoa and cake crumb truffles
Soviet cafés and school canteens sold these knobbly brown 'potatoes' for a few kopecks, and they began as a thrifty way to use up sponge and biscuit trimmings at the bakery. Crumbs are bound with butter and sweetened condensed milk, flavoured with cocoa and vanilla, shaped into little potatoes, rolled in cocoa and finished with two dabs of pale butter cream for the sprouts. They are fudgy and dense like a brownie truffle, need no oven, and children love making them. Traditional bakers added a spoonful of rum, an optional extra for adult batches only; this version is alcohol-free with vanilla. The usual slip is coarse crumbs, which make the potatoes crack, so blitz them as fine as sand. Chef's tip: chill the shaped potatoes for at least 20 minutes so they hold their shape and slice cleanly.
Russian
Undu walaluFried urad dal rings in treacle
Walalu means bangles, and these dark, sticky rings of fried urad dal soaked in kithul treacle are a sweet that Sinhala families bring out for Avurudu and for special almsgivings, often made in large batches by an aunt known for her steady hand. A thick, fluffy paste of ground black gram is piped into loops and fried until crisp, then plunged straight into warm treacle, so the rings stay crunchy on the outside while drinking up the syrup. They taste a little like a darker, smokier jalebi, with a toffee finish from the palm treacle. Watery batter is what ruins them; it spreads into flat blobs, so grind the soaked dal with as little water as possible and beat it until light. This recipe uses no asafoetida, so it is naturally gluten free. Chef's tip: pipe the rings onto small squares of baking paper and lower them into the oil paper and all; the paper peels away in seconds.
Sri Lankan