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).
Material:
1. 1 kg of cassava, peel and discard the husk middle.
2. 250 gr palm sugar, finely sliced
3. 75 g rice flour
4. 1 tablespoon flour
5. Salt
6. cooking oil
How to make:
1. Cut the cassava and boiled or steamed until cooked.
2. Palm sugar with a little water and boil until creamed mix.
3. Hot pulverized cassava and give the sugar gradually until well blended.
4. Flatten cassava on a tray, 2 cm thick and cut into 4 x 5 cm box
5. Mix the rice flour, wheat flour, salt, and water as needed until the dough is quite thick.
6. Heat oil and dip into batter getuk flour before frying.
7. Fry until yellow and lift.
hopefully useful
Material:
1. 1 kg of cassava, peel and discard the husk middle.
2. 250 gr palm sugar, finely sliced
3. 75 g rice flour
4. 1 tablespoon flour
5. Salt
6. cooking oil
How to make:
1. Cut the cassava and boiled or steamed until cooked.
2. Palm sugar with a little water and boil until creamed mix.
3. Hot pulverized cassava and give the sugar gradually until well blended.
4. Flatten cassava on a tray, 2 cm thick and cut into 4 x 5 cm box
5. Mix the rice flour, wheat flour, salt, and water as needed until the dough is quite thick.
6. Heat oil and dip into batter getuk flour before frying.
7. Fry until yellow and lift.
hopefully useful
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