Gethuk Lindri / Getuk Lindri

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Gethuk Lindri is an Indonesian traditional dessert or snack made of steamed mashed cassava. Its soft texture combines very well with steamed grated coconut.

gethuk lindri

This is a very popular snack in Indonesian fresh market. It is made of cassava, which is a staple food in Indonesia, so you will be able to find this snack in any cities in Indonesia.

The cassava is peeled, boiled, and mashed using a stone pestle. Butter, sugar, salt is mixed into the mashed cassava and blended well.

Gethuk or getuk fascinates me from the very beginning I saw it. It is square in shape with lines and back when I was a kid, it was only in 2 colors, the original color which is cream and chocolate.

The soft texture never disappoints me. It is perfect when combined with steamed coconut. The subtle sweetness from the gethuk blends with the tiny bit saltiness from the coconut.

Gethuk Lindri Origin

Gethuk originated from Java. During Japanese colonization era, getuk was an alternative for staple food. It was difficult to find staple food like rice, so cassava was a good option. Moreover, it was easy to plant cassava. The cultivation takes only a short period of time.

Gethuk’s name came from the sound of knocking the steamed cassava with a pestle. It sounded thuk, thuk, thuk, hence the name.

Lindri is additional name that means soft, referring to the texture of the steamed cassava.

Variations of Gethuk Lindri

In Central Java and Jogjakarta , the original Getuk , it keeps its authentic form and flavor using cassava, coconut, and palm sugar as main ingredients. This original getuk uses deep-frying method, the color is brown with irregular shape.

However, in other cities you may find variations using cheese, sweet potatoes, pandan extract, and many others.

Experiment with different flavors and colors to create pretty snack for the kids or as sweet dessert in a party.

In this article I have made gethuk lindri with Taro, Green Tea, Strawberry, Chocolate, and Cheese flavor.

Shaping And Serving

Mashed cassava that is already mixed with sugar, salt, and butter are in fact very easy to shape. The original form of traditional getuk lindri uses a meat grinder and then cut into squares.

You can experiment with cookie cutter or mooncake mold, pudding mold to form a unique shape. Get creative.

Serving gethuk with steamed grated coconut is usually accompanied with a cup of tea or black coffee. It is a very good option for an afternoon snack.

Storage And Shelf Life

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.

Gethuk Lindri Recipe

getuk lindri
Gethuk/Getuk Lindri

  • 500 gr cassava
  • 50 gr sugar
  • ¼ tsp salt
  • 100 gr grated cheese
  • 50 gr unsalted butter

Additional: 

  • 50 gr cheese
  • 50 gr coconut
  • Taro flavor
  • Chocolate paste
  • Strawberry flavor
  • Green tea powder
  • Cheese powder

How To

  1. Peel the cassava, wash them clean, cut into smaller pieces. Afterwards, steam with high heat for 30 minutes.
  2. While still hot, crush the steamed cassava with sugar and salt with a stone pestle. You can use a food processor instead. Still, do not forget to remove the core of the cassava.
  3. Pour melted butter and grated cheese into the mashed cassava.
  4. Blend them well.
  5. Afterwards, divide them into 5 equal parts.
  6. Put in taro paste, chocolate paste, strawberry paste, and cheese powder for each part. Mix well.
  7. You can shape the dough to your preference, using any mold that you have.
  8. In here, I used a mooncake mold and I put in cheese filling in each of the dough. The one with filling uses 35-36 gr dough and 14-15 gr grated cheese filling, while the one without filling is around 20 gr. I used a cookie cutter for the latter.
  9. Meanwhile, steam freshly grated coconut with pandan leaves and ½ teaspoon of salt.
  10. At last, serve the shaped getuk with steamed coconut.
  11. Enjoy with a cup of tea or black coffee!

FAQs (Frequently Asked Questions)

Q: What is Gethuk Lindri, and what does it taste like?

A: 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.

Q: Where did Gethuk Lindri originate?

A: Gethuk Lindri originated from Central Java and Jogjakarta.

Q: Are there variations of Gethuk Lindri?

A: In Central Java and Jogjakarta, they maintain the traditional recipe and younger generation have created different variations using jackfruit, sweet potatoes, cheese, pandan leaves, and many other flavors.

Q: Is Gethuk Lindri gluten-free?

A: 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.

Q: How do you make Gethuk Lindri?

A: To make Gethuk Lindri, you need to steam the cassava first and mash it with grated coconut, sugar, salt, and melted butter. The dough is shaped into various shapes to serve with grated coconut.

Q: Can I find Gethuk Lindri outside Indonesia?

A: Gethuk Lindri is traditional Indonesian snack, hence it is very common to find Gethuk in Indonesia. However, due to many Indonesian people who live abroad, it is possible to find Gethuk Lindri in Indonesian stores or restaurants.

Q: How long does Gethuk Lindri stay fresh?

A: It can stay fresh up to 3 days if it is kept in an airtight container in the chiller. Reheat by steaming it for 10-15 minutes.

Q: Can I make Gethuk Lindri at home?

A: As long as you can get fresh cassva, it is easy to make Gethuk at home. Other ingredients are commonly found in grocery stores.

Conclusion

Gethuk Lindri or Getuk is a traditional Indonesian snack made of mashed steamed cassava, mixed with sugar, coconut, salt, and butter. It is very soft and chewy. Surely, this is a culinary heritage worth preserving for its flavor and shape leave room for creative experimentation.

If you like this recipe and would like to try other Indonesian desserts, you can check Wajik or Bugis Mandi.

gethuk lindri

GETHUK LINDRI

Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 10 minutes
Total Time: 1 hour

Gethuk Lindri is an Indonesian traditional snack made of steamed cassava and grated coconut. Shape and color the dough up to your preference to make it beautiful.

Ingredients

Dough

  • 500 gr cassava
  • 50 gr sugar
  • ¼ tsp salt
  • 100 gr grated cheese
  • 50 gr unsalted butter

Additional

  • 50 gr cheese
  • 50 gr coconut
  • Taro flavor
  • Chocolate paste
  • Strawberry flavor
  • Green tea powder
  • Cheese powder

Instructions

    1. Peel the cassava, wash them clean, cut into smaller
      pieces. Steam with high heat for 30 minutes.
    2. Crush the steamed cassava with sugar and salt. You can use a food processor. Do not forget to remove the core of the cassava.
    3. Pour melted butter and grated cheese into the mashed
      cassava.
    4. Blend them well.
    5. Divide them into 5 equal parts.
    6. Put in taro paste, chocolate paste, strawberry paste,
      and cheese powder for each part. Mix well.
    7. You can shape the dough to your preference, using any
      mold that you have.
    8. In here, I used a mooncake mold and I have cheese
      filling in each of the dough. The one with filling uses 35-36 gr dough and 14-15 gr grated cheese filling.
    9. The one without filling is around 20 gr. I used a cookie cutter.
    10. Steam freshly grated coconut with pandan leaves and ½ teaspoon
      of salt.
    11. Serve the shaped getuk with steamed coconut.
    12. Enjoy with a cup of tea or black coffee!





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