Getuk Lindri (Gluten-Free)

Instructions

1. 1Place the 1000 g of peeled and chopped cassava into a steamer basket. Set the steamer basket over a large pot containing enough water to boil without touching the bottom of the basket. Bring the water to a rolling boil over high heat (100°C / 100°C), then cover the pot and steam the cassava for 30-35 minutes, or until it is very soft and easily pierced with a fork.
2. 2Carefully transfer the hot, steamed 1000 g of cassava to a large mixing bowl. Using a sturdy potato masher or a large fork, mash the cassava thoroughly until it forms a smooth, lump-free paste.
3. 3Add the 1/2 cup of sugar, 2 tablespoons of tapioca starch, and 1 teaspoon of vanilla extract to the mashed cassava. Mix vigorously with a strong spoon or your hands until all ingredients are completely combined and the mixture is smooth and pliable.
4. 4If you wish to use food coloring, divide the cassava mixture into 2-3 equal portions in separate bowls. Add 2 drops of food coloring to each desired portion, then mix each portion thoroughly until the color is evenly distributed.
5. 5Working with one portion of the cassava mixture at a time, press it through a meat grinder or a cookie press fitted with a multi-hole disc to create long, noodle-like strands. Once extruded, carefully cut the strands into 5.08-7.62 cm (5-7.5 cm) lengths and arrange them loosely on a serving plate.
6. 6Just before serving, sprinkle the 1/2 cup of grated coconut evenly over the shaped Getuk Lindri.

Related Guides