Getuk Lindri

5 from 1 vote

Getuk Lindri is an Indonesian traditional snack made of steamed cassava and grated coconut. Shape and color the dough up to your preference to make it beautiful.

Prep Time20

Cook Time30

Total Time50

Course: Dessert, Snack

Cuisine: Asian, Indonesian

Servings: pieces

Calories: 107kcal

Author: Claudia

Equipment

1 mooncake mold

Ingredients

Dough

500 gr cassava
50 gr sugar
¼ tsp salt
100 gr grated cheese
50 gr unsalted butter

Additional

50 gr coconut
Chocolate paste
Cocoa powder

Instructions

Peel and wash the cassava, then cut into smaller pieces. Steam over high heat for 30 minutes. While still hot, transfer the cassava to a food processor and blend until smooth. Add sugar, salt, and butter, and blend again.
Add grated cheese and blend until well combined. Transfer the mixture to a bowl and knead until it forms a pliable dough. Divide the dough in half, and mix cocoa powder and chocolate paste into one half.
Now with two doughs ready, you can start shaping! I weigh each piece to 25 grams, but feel free to adjust based on your mold. I use a cookie mold here. Press the dough firmly into the mold.
Carefully remove the shaped dough and repeat with the rest. For the topping, steam grated coconut with ¼ teaspoon salt and pandan leaves for 15 minutes. Serve the Getuk Lindri with the coconut on top—and enjoy every bite!

Video

Notes

team, don’t boil the cassava to avoid it getting waterlogged—this keeps the texture soft but not soggy.

Remove the fibrous core in the center of the cassava after steaming for a smoother mash.

Mash while warm for a creamier, lump-free texture.

Add a little sugar and butter while mashing to enhance flavor and richness.

Use natural food coloring like pandan, butterfly pea, or beetroot for vibrant, traditional hues.

Shape while warm—the dough is easier to mold when it’s still soft.

Grated coconut tip: Steam the coconut with a pinch of salt to keep it fresh longer and give it a savory contrast.

Nutrition