Getuk Lindri
This post may contain affiliate links.Getuk Lindri is a classic Indonesian snack made from steamed mashed cassava, shaped into ridges and topped with grated coconut. Soft, subtly and sweet—this delicious treat is very simple and popular.
Getuk Lindri is a classic Indonesian snack made from steamed mashed cassava, often seen in traditional markets across the country. Soft, subtly sweet, and topped with steamed grated coconut, it’s also called gethuk lindi or getuk singkong. If you love cassava-based sweets like bolu tape or coconut-topped snacks like kue lumpang, ketan serundeng, or ongol-ongol, you must also try this one.
Originating from Java, getuk became popular during the Japanese occupation when rice was scarce and cassava became a staple. The name “getuk” mimics the thuk-thuk-thuk sound of pounding cassava, though these days, a food processor does the trick.
“Lindri” refers to its soft, stringy texture—usually shaped using a noodle press or meat grinder. With its colorful appearance and comforting taste, Getuk Lindri is one traditional snack you don’t want to miss.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
Cassava – Choose cassava roots that are firm with uncracked skin and no soft spots—fresh ones have white or yellow, moist flesh without any gray or dark streaks.
Be sure to check out the full recipe and ingredient list below
Variations
In Central Java and Yogyakarta, the original getuk stays true to its roots—made with cassava, coconut, and palm sugar, then deep-fried until golden with an irregular, rustic shape.
Elsewhere, you’ll find creative twists using sweet potatoes, cheese, pandan extract, and more.
Feel free to play with flavors and colors to make it extra fun for kids or dress it up as a charming party dessert!
How to Make Getuk Lindri
STEP 1. Peel and wash the cassava, then cut into smaller pieces. Steam over high heat for 30 minutes (Image 1). While still hot, transfer the cassava to a food processor and blend until smooth (Images 2, 3). Add sugar, salt, and butter (Image 4), and blend again.
STEP 2. Add grated cheese and blend until well combined (Image 5). Transfer the mixture to a bowl and knead until it forms a pliable dough (Images 6, 7). Divide the dough in half, and mix cocoa powder and chocolate paste into one half (Image 8).
STEP 3. Now with two doughs ready, you can start shaping! I weigh each piece to 25 grams (Image 10), but feel free to adjust based on your mold. I use a cookie mold here (Image 11). Press the dough firmly into the mold (Image 12).
STEP 4. Carefully remove the shaped dough (Images 13, 14, 15) and repeat with the rest. For the topping, steam grated coconut with ¼ teaspoon salt and pandan leaves for 15 minutes (Image 16). Serve the Getuk Lindri with the coconut on top—and enjoy every bite!
Pro Tips
- Steam, don’t boil the cassava to avoid it getting waterlogged—this keeps the texture soft but not soggy.
- Remove the fibrous core in the center of the cassava after steaming for a smoother mash.
- Mash while warm for a creamier, lump-free texture.
- Add a little sugar and butter while mashing to enhance flavor and richness.
- Use natural food coloring like pandan, butterfly pea, or beetroot for vibrant, traditional hues.
- Shape while warm—the dough is easier to mold when it’s still soft.
- Grated coconut tip: Steam the coconut with a pinch of salt to keep it fresh longer and give it a savory contrast.
How to Serve
Getuk Lindri is best enjoyed at room temperature with plenty of steamed grated coconut on top. It makes a great snack or a sweet ending to savory Indonesian dishes like Chicken Rendang, Ayam Balado, or Soto Betawi.
Pair it with a warm cup of wedang jahe or lemongrass tea, and for a full-on dessert duo, serve it alongside pulut hitam.
FAQs about Getuk Lindri
It is a traditional Indonesian snack made of steamed cassava, coconut, sugar, and butter. It has the natural sweetness of cassava and the rich taste of coconut.
Gethuk Lindri is gluten-free, so it is suitable for people with Celiac disease or gluten intolerant people. In addition to that, it is also vegetarian and vegan friendly if you substitute the butter with margarine.
As long as you can get fresh cassava, it is easy to make Gethuk at home. Other ingredients are commonly found in grocery stores.
Storage
It is best to consume gethuk lindri within the day of the making. But if you really have some leftover, keep them in an airtight container in the chiller, separated from the grated coconut.
Reheat by steaming it for 10 minutes. Do not keep the leftover too long. After all, gethuk can only last for up to 3 days in the chiller.
Getuk Lindri
Equipment
- 1 mooncake mold
Ingredients
Dough
- 500 gr cassava
- 50 gr sugar
- ¼ tsp salt
- 100 gr grated cheese
- 50 gr unsalted butter
Additional
- 50 gr coconut
- Chocolate paste
- Cocoa powder
Instructions
- Peel and wash the cassava, then cut into smaller pieces. Steam over high heat for 30 minutes. While still hot, transfer the cassava to a food processor and blend until smooth. Add sugar, salt, and butter, and blend again.
- Add grated cheese and blend until well combined. Transfer the mixture to a bowl and knead until it forms a pliable dough. Divide the dough in half, and mix cocoa powder and chocolate paste into one half.
- Now with two doughs ready, you can start shaping! I weigh each piece to 25 grams, but feel free to adjust based on your mold. I use a cookie mold here. Press the dough firmly into the mold.
- Carefully remove the shaped dough and repeat with the rest. For the topping, steam grated coconut with ¼ teaspoon salt and pandan leaves for 15 minutes. Serve the Getuk Lindri with the coconut on top—and enjoy every bite!
Video
Notes
- team, don’t boil the cassava to avoid it getting waterlogged—this keeps the texture soft but not soggy.
- Remove the fibrous core in the center of the cassava after steaming for a smoother mash.
- Mash while warm for a creamier, lump-free texture.
- Add a little sugar and butter while mashing to enhance flavor and richness.
- Use natural food coloring like pandan, butterfly pea, or beetroot for vibrant, traditional hues.
- Shape while warm—the dough is easier to mold when it’s still soft.
- Grated coconut tip: Steam the coconut with a pinch of salt to keep it fresh longer and give it a savory contrast.
Getuk is one of my favorite traditional snack from Indonesia. I love it when I found this recipe and made it exactly like what I found in the market.