🍰 Desserts

Vegan Getuk Goreng

Getuk Goreng is a beloved traditional Javanese snack made from steamed cassava that is mashed, sweetened, shaped, then shallow‑fried until golden on the outside while staying soft and fluffy inside. It is traditionally served rolled in fresh grated coconut and drizzled with rich palm sugar syrup. This fully vegan version uses only plant‑based ingredients — no butter, milk, or animal products at all — keeping its authentic mild sweetness, lovely chewy texture, and warm comforting flavour perfectly intact.

Shared by novi

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Time

60 min

Serves

Difficulty

medium

🛒 Ingredients

#For the Getuk Base:
1 kg fresh cassava, peeled and cut into chunks
150–180 g coconut sugar / palm sugar, grated
½ tsp salt
2 pandan leaves, knotted
2 tbsp coconut oil (for mashing, optional)
#For Coating:
200 g fresh grated coconut (white flesh only)
¼ tsp salt
1 pandan leaf, knotted
#For Frying:
Enough neutral cooking oil (coconut, sunflower, or palm oil) for shallow frying
#Optional Syrup (for drizzling):
100 g coconut sugar
50 ml water
1 pandan leaf
Pinch of salt

👩‍🍳 Instructions

1
Prep & steam cassava: Peel cassava, remove any tough woody parts or inner fibres, cut into equal chunks. Rinse well, then steam with pandan leaves for 20–25 minutes until very soft and easy to mash. Drain off any excess water completely.
2
Mash & sweeten: While still hot, mash the cassava thoroughly until smooth and fluffy. Add grated coconut sugar, salt, and coconut oil (if using). Mix and knead gently until the sugar melts evenly and the mixture is well combined. Let it cool slightly until easy to handle.
3
Shape: Take a handful of the mixture, shape into oval or round flat cakes (about 1.5 cm thick). Press gently so they hold together well.
4
Prepare coconut coating: Mix grated coconut with salt and pandan leaf, steam for 5–7 minutes then set aside to cool.
5
Fry: Heat oil in a pan over medium heat. Fry the shaped getuk in batches for 2–3 minutes per side until lightly golden and slightly crisp on the outside. Do not over‑fry — keep the inside soft. Drain on paper towels.
6
Serve: While still warm, roll each piece generously in the seasoned grated coconut. Arrange on a plate, and drizzle with warm palm sugar syrup if desired.