Gethuk

Gethuk is a traditional Javanese dish made from cassava. It is a popular food in Indonesia, particularly in the regions of Central Java and East Java. Gethuk is typically sweet in taste and is often served as a dessert or snack.

History

The origins of Gethuk can be traced back to the Javanese culture. It was traditionally made as a simple and affordable food source for the local people. The use of cassava as the main ingredient is due to its abundance in the region. Over time, Gethuk has evolved and is now considered a staple in Javanese cuisine.

Preparation

Gethuk is made by boiling peeled cassava until it is soft. The boiled cassava is then mashed and mixed with sugar or palm sugar. The mixture is then shaped into a log or round balls. Some variations of Gethuk may include additional ingredients such as coconut shreds or jackfruit.

Variations

There are several variations of Gethuk, including Gethuk Lindri, Gethuk Putih, and Gethuk Salak. Gethuk Lindri is characterized by its rough texture and is usually shaped into small cylinders. Gethuk Putih, or white Gethuk, is made from white cassava and is typically served with grated coconut. Gethuk Salak, also known as snake fruit Gethuk, is made from snake fruit and has a unique taste.

Cultural Significance

Gethuk is not only a popular food item but also holds cultural significance in Javanese society. It is often served during traditional ceremonies and celebrations. In some regions, Gethuk is also used as an offering in religious rituals.

See Also

• Javanese cuisine
• Indonesian cuisine
• Cassava