Gethuk

Gethuk

Type	Kue / Snack
Place of origin	Indonesia
Region or state	Java in Indonesia, also popular in Southeast Asia
Serving temperature	Room temperature
Main ingredients	Cassava, coconut, sugar
Variations	Gethuk lindri, Gethuk goreng, Gethuk trio
Media: Gethuk

Gethuk lindri or sweet cassava snack from Java. The shape is different from other types of gethuk.

Gethuk is an Indonesian-Javanese dish made from cassava. The cassava is peeled, boiled, and mashed. Then it is mixed with grated coconut, sugar and small amounts of salt. Sugar can also be replaced with palm sugar to give it a brownish color and more distinctive taste.

Varieties

There are several regional variations of gethuk across Java:

• Gethuk Lindri: A popular variation where the mashed cassava is pressed through a noodle press or meat grinder, creating distinctive spaghetti-like strands that are cut into neat rectangles. It is often dyed with bright colors like pink, green, or yellow and served with freshly grated coconut.
• Gethuk Goreng: Originating from Sokaraja in Central Java, this variant uses cassava sweetened with palm sugar, which is then cut into chunks, dipped in batter, and deep-fried until golden brown.
• Gethuk Trio: A traditional layered solid-block variant originating from Magelang, characterized by stacked layers of different colors and flavors such as brown, white, and pink.

Serving

Gethuk is typically served at room temperature, generously garnished with moist, freshly grated coconut to balance the dense texture and sweetness of the cassava. It is frequently sold by traditional neighborhood street vendors and local food markets across Central and East Java.

See also

• Kue lapis
• Javanese cuisine