Getuk Lindri Recipe (Traditional Indonesian Cassava Cake)

Getuk Lindri is one of Indonesia’s most beloved cassava desserts. Made from steamed cassava and shaped into beautiful ridges, this traditional snack has a soft texture, gentle sweetness, and is often served with freshly grated coconut.

Naturally gluten-free and dairy-free, Getuk Lindri is simple to make with just a handful of ingredients.

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.

Recipe Ingredients

Ingredient Notes

Cassava – Choose cassava roots that are firm with uncracked skin and no soft spots. Fresh cassava should have white or pale yellow flesh without gray, black, or blue streaks. If fresh cassava isn’t available, frozen cassava works well too.

Coconut – Freshly grated coconut gives the best flavor and texture. If using frozen grated coconut, thaw it first and steam it with a pinch of salt to keep it moist and fragrant.

Butter – Butter adds richness and helps create a softer texture. You can substitute margarine if preferred, though butter provides a better flavor.

Cheese – Indonesian-style Getuk Lindri is often topped with grated cheddar cheese for a savory contrast to the sweet cassava. Feel free to reduce the amount or omit it if you prefer a more traditional version.

Salt – A small amount of salt enhances the sweetness and balances the overall flavor. Don’t skip it—it makes a noticeable difference.

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!

Serving Suggestions

Getuk Lindri is best enjoyed at room temperature with plenty of steamed grated coconut on top. Its soft cassava texture and gentle sweetness make it perfect as an afternoon snack or a light dessert after a meal.

If you’re putting together an Indonesian snack platter, serve it alongside Pulut Hitam, Ketan Serundeng, Wajik Pandan, or Kuih Seri Muka for a variety of textures and flavors.

For drinks, pair it with a warm cup of Wedang Jahe or refreshing Lemongrass Tea, Ginger Lemon Drink. If you prefer something refreshing, Lychee Tea makes a wonderful match with the rich coconut and cassava flavors.

Getuk Lindri FAQs

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.