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 Cassava, peeled and coir waste center.
2 250 gr palm sugar, finely sliced
3. 75 g of rice flour
4. 1 tbsp flour
5. Salt Fried
6. Oil
How to make:
1. cassava and boiled or steamed until cooked.
2. Sugar java with a little boiling water until pulverized and well mixed.
3. Hotlumatkan cassava and give the sugar gradually until well blended.
4. singkong on a tray, 2 cm thick and cut into slices box 4 x 5 cm
5. Mix rice flour, wheat flour, salt, and water as needed until the dough is quite thick.
6. Hot getuk oil and dip into flour batter before being fried.
7. cock until yellowish and lift.