Fried Gethuk Sokaraja was pioneered by the late Sanpirngad in 1918. Fried Gethuk is made from cassava. How to make it very easy. Cassava is loose (when cooked will be blooming) in the wash and steamed until cooked, and then finely ground mixed with palm sugar, grated coconut, salt, and vanilla until blended. After that formed small - small and then dipped into a batter of rice or wheat flour and added a little salt and then fried in coconut oil. Gethuk already so it will be wrapped in the pithi (pack of woven bamboo).
