A traditional cake that still exists today is worthy of being served on the dining table.
Have you ever eaten cassava? If so, you might be familiar with the traditional cake that I will make. We call this traditional cake "Getuk".
To this day, this traditional cake is still widely found in my area. In fact, there are still many sellers who sell this traditional cake as a sweet food for breakfast.
It is not difficult to make this traditional cake recipe. It only takes a little care when forming the cake to be served in a good shape.
Although, this cake is not difficult to make, there is an important thing to note, namely the quality of the cassava itself if the cassava is not of good quality then the texture of this cake will be unpleasant.
Today I went to the market, specifically to buy cassava and I really wanted to make Pounded Cassava Cakes. So, I prayed to find good quality cassava that is suitable for making this cake.
Thankfully, I managed to find good quality cassava. It can be proven when I steamed the cassava. With this success, that's why I posted about this traditional cake recipe. Let's get started!
THE INGREDIENTS
- 500 grams of cassava
- 2 tbsp of margarine
- 4 tbsp of sugar
- 2 drops of pandan (green) essences or any color you like
- enough grated coconut
COOKING INSTRUCTIONS
STEP 1
Peel the cassava, then cut it into smaller pieces, so that it will be easier to pound.
STEP 2
Prepare a steamer and when the steamer is hot, put in the cassava that has been cut and cleaned. Steam the cassava for 25 minutes or until tender.
STEP 3
After steaming the cassava, also steam the grated coconut. Don't forget to add a little sprinkle of salt to enhance the balanced taste of the grated coconut.
STEP 4
Prepare a large container. Add the steamed cassava and sugar. Prepare a small, strong glass. Later this glass will be used to pound the steamed cassava.
STEP 5
While the steamed cassava is still hot, start pounding them to make it easier for them to become soft in texture.
Look at the texture of this steamed cassava that looks soft!
STEP 6
After the cassava is soft, add margarine. Knead with your hands. Don't forget to wear plastic gloves so it doesn't stick.
STEP 7
Add a little coloring. Here I use coloring as well as flavor and fragrance enhancers. The green color is also a pandan flavor enhancer. You can use any flavor. Knead again until well blended.
STEP 8
Prepare a cutting board. Flatten the cassava dough. You can also use a rolling pin or cake cutter.
STEP 9
Add a pattern on the surface of the cakes. I used a spatula to create a striped pattern on the surface of the cassava cakes.
STEP 10
Serve pounded cassava cakes with steamed grated coconut.
THE RESULTS
The color of Pounded Cassava Cakes is charming! Not too bright and not too pale.
I love how the sweet and savory blend together. In fact, this sweet cake has a very soft texture because it also uses added margarine.
Do you want to try these beautiful Pounded Cassava Cakes? I sent this to you. ❤️
ALL PHOTOS ARE MY OWN PROPERTIES TAKEN BY MYSELF.
Best Regards,
Anggrek Lestari
Who is Anggrek Lestari?
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