Getuk Lindri
(Coconut Steamed Cassava Cake) Recipe

Origin: Brunei      Period: Traditional

Ingredients:

900g cassava
200g granulated sugar
1/2 tsp vanilla extract
150g freshly-grated coconut, steamed
1 tsp salt
100ml water
food colouring (your choice)

Getuk Lindri
(Coconut Steamed Cassava Cake) Preparation:

Method:

Steam the cassava until soft then peel and mash until smooth. Combine the sugar and water in a pan and bring to a boil. Pour over the mashed cassava and mix thoroughly to combine before adding the vanilla extract and food colouring. Pound to an even paste then grind the mixture and shape or cut according to your own taste (you can also pipe into spirals or shape into sausages and decorate with ridges).

Meanwhile steam the coconut until heated through and soft.

Arrange the cassava cakes on a serving plate then mix the steamed coconut with the salt and use as a garnish.

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