📝 About This Recipe
Hailing from the heart of Central Java, Getuk Lindri is a beloved heirloom snack that transforms the humble cassava root into a sophisticated, melt-in-your-mouth delicacy. This vibrant treat is celebrated for its unique noodle-like texture and the delicate balance between earthy sweetness and the savory punch of freshly grated coconut. It is a quintessential masterpiece of Indonesian 'Jajanan Pasar' culture, offering a nostalgic taste of tropical tradition in every colorful bite.
🥗 Ingredients
The Cassava Base
- 1 kg Cassava (Singkong) (peeled, woody core removed, and cut into chunks)
- 150 grams Granulated Sugar (adjust to desired sweetness)
- 2 tablespoons Margarine or Butter (gives a glossy finish and richness)
- 1/2 teaspoon Vanilla Powder (for aromatic depth)
- 1/2 teaspoon Salt (to balance the sweetness)
- 2-3 drops Food Coloring (traditionally pink, green, and yellow)
The Steaming Aromatics
- 3 pieces Pandan Leaves (tied into knots)
Salty Coconut Topping
- 200 grams Fresh Grated Coconut (use only the white part)
- 1/4 teaspoon Salt (to mix with coconut)
- 1 piece Pandan Leaf (for steaming the coconut)
👨🍳 Instructions
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1
Prepare your steamer by filling it with water and bringing it to a boil. Place the 3 knotted pandan leaves in the water to infuse the steam with a sweet aroma.
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2
Steam the cassava chunks over medium-high heat for about 25-30 minutes, or until they are fork-tender and slightly translucent.
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3
In a separate small heat-proof bowl, mix the grated coconut with 1/4 teaspoon of salt and one pandan leaf. Steam this for 10 minutes alongside the cassava to prevent the coconut from spoiling quickly.
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4
While the cassava is still piping hot, transfer it to a large sturdy bowl or a traditional wooden mortar. It is crucial to mash it while hot to ensure a smooth, lump-free texture.
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5
Add the sugar, salt, and vanilla powder to the hot cassava. Mash vigorously using a pestle or a heavy potato masher until the sugar has completely dissolved and the mixture becomes a smooth dough.
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6
Incorporate the margarine or butter into the warm dough, kneading it in until the dough looks slightly glossy and feels pliable.
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7
Divide the cassava dough into three equal portions (or as many colors as you wish to use).
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8
Add a few drops of different food coloring to each portion. Knead each ball of dough until the color is vibrant and evenly distributed.
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9
To achieve the classic 'Lindri' look, pass the dough through a meat grinder or a specialized Getuk press to create long, noodle-like strands.
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10
If you don't have a grinder, roll the dough out thin, score it with a fork to create ridges, and cut into small rectangular blocks.
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11
Carefully fold or stack the strands into neat bundles about 5cm long.
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12
Arrange the Getuk on a serving platter and generously sprinkle the steamed salty grated coconut over the top just before serving.
💡 Chef's Tips
Choose 'Singkong Mentega' (butter cassava) if available, as it has a naturally yellow hue and creamier texture. Always remove the tough central fiber (the 'spine') of the cassava after steaming for the smoothest possible finish. If the dough feels too dry or crumbly, add a teaspoon of coconut milk to help it bind during the mashing process. Work quickly while the cassava is hot; once it cools, it becomes much harder to mash and will result in a grainy texture. Store leftovers in an airtight container in the fridge, but re-steam briefly to restore the soft, bouncy texture.
🍽️ Serving Suggestions
Serve alongside a cup of hot, unsweetened Javanese Jasmine tea to balance the sweetness. Pair with 'Kopi Tubruk' (Indonesian mud coffee) for a traditional afternoon snack experience. Arrange on a banana leaf liner for an authentic, rustic presentation at parties. Serve with a side of palm sugar syrup (Kinca) if you prefer an extra hit of caramel-like sweetness.