Getuk

Getuk is a traditional Indonesian dish made from cassava. It is particularly popular in the Central Java and East Java regions, although it can be found throughout the country. The dish is typically sweet, although variations can include savory elements.

History

The origins of Getuk are believed to trace back to the agricultural communities of Java, where cassava is a staple crop. The dish was traditionally made as a way to use up leftover cassava, which would otherwise spoil. Over time, Getuk evolved into a popular snack and dessert, enjoyed for its sweet flavor and unique texture.

Preparation

The primary ingredient in Getuk is cassava, which is first peeled and boiled until soft. The cooked cassava is then mashed and mixed with coconut and sugar. This mixture is then shaped into small cakes or rolls, which can be served plain or coated in grated coconut.

Some variations of Getuk include additional ingredients, such as chocolate, cheese, or peanuts. These are typically added to the cassava mixture before it is shaped and served.

Cultural Significance

Getuk is often served during traditional Indonesian celebrations and festivals, such as Eid al-Fitr and Indonesian Independence Day. It is also a popular street food, sold by vendors in markets and along roadsides.

In addition to its role as a food item, Getuk is also significant in Indonesian culture for its association with community and sharing. The process of making Getuk is often a communal activity, with multiple people participating in the preparation and cooking.

See Also

• Indonesian cuisine
• List of Indonesian dishes
• Cassava