Sunday, August 14, 2011


Typical small Manakan Gethuk in Thailand is similar to Java. The difference dough filled with a mixture of cassava peel green beans, sugar and coconut. A sprinkling of toasted sesame gives a touch of savory to sweet Gethuk.


     600 grams of cassava, peeled and cut, wash
     50 grams sugar
     3 tablespoons powdered milk
     2 tablespoons liquid margarine
     1 / 2 teaspoon salt
     2-3 drops red food coloring
     1 / 4 and a half old coconut, grated, steamed


     150 grams peeled green beans
     300 grams of coconut and a half old, the epidermis peeled, crushed coarse
     50 grams sugar
     1 / 4 teaspoon salt

Topping: Mix together

     3 tablespoons toasted white sesame seeds, crushed
     2 tablespoons granulated sugar
     1 / 2 teaspoon salt


Steam cassava until cooked, remove and dispose of the fiber. Mash cassava while heat until smooth and legit. Add the sugar, milk powder, margarine and salt, mash again until blended.
 Divide the dough into 2 parts, put pink dye in one part of the dough and let the colored part of the original one, set aside.
     Contents: Wash the green beans, peeled, soak for 30 minutes, drain. Steamed green beans and shaved coconut green beans separately until tender (approximately 15 minutes), remove from heat. Combine green beans, shaved coconut, sugar and salt together and stir well.
     Take one part mashed cassava dough, roll between 2 sheets of plastic until thick 1 / 2 cm. Print with a round mold diameter 8 cm. Place 1 teaspoon dough contents in the middle.
     Fold the dough to form a semicircle, then lightly press down the edges so that the content does not come out. Repeat until dough runs out.
     Serve on a serving dish with complementary toasted shredded coconut and sesame. Or, roll the cake into the grated coconut that has been mixed with salt, set on top of the container / serving dish, sprinkle with toasted sesame seeds.