GETUK

Ini dia kue pasar yang suka dibeliin ama pembantu gue tiap dia ke pasar dulu. Getuk.....dimana coba bisa nemuin getuk selaen di Indonesia :). Makanya gue seneng banget pas gue liat resepnya di blog-nya Jenny (thank you Jen for sharing the recipe;)).

Ternyata, cara bikinnya ga sesusah yang gue bayangin, malah bisa dibilang gampang. Cuma aja waktu ngulenin singkongnya itu yang agak2 bikin lengan pegel2 :).

Kalo getuk-nya Jenny warna coklat, nah gue bikin warna pink (yeay...I am a pinky girl ;)). Warna pink nya itu dari rose essence yang baru gue beli beberapa minggu lalu. Dan karena gue pake Splenda, gue tambahin sedikit gula di kelapanya, supaya getuknya terasa lebih manis.

Seneng banget gue bisa kesampean makan getuk yang bener2 kue-nya orang Indonesia :).

Nah...sekarang mending kita makan getuk dulu yukkkk......yummmm!!

Getuk

Ingredients:
500 gr cassava

75 gr granulated sugar Splenda

1/4 tsp salt
1/4 tsp red rose essence

100 gr freshly grated coconut
2 tbsp granulated sugar Splenda

Methods:
1. Peel cassava and cut into pieces. Steam until soft.

2. Mash while hot and set aside to cool.

3. Add sugar and salt, mix until combined. Divide into two halves and add red rose essence to one half. Knead well until each mixture come together and pliable.

4. Prepare a work area, line with plastic wrap to help rolling up process. Roll white mixture to 1/2-inch thickness. Repeat with the chocolate mixture on top of the white one. Roll up and slice. Serve with grated coconut.

Coconut:

Combine grated coconut and sugar on the pan with medium heat for 3 minutes only (warm it up only)