For fertile land like Indonesia, including my city, it is very easy to plant cassava and without any fertilizer or care the fruit can be big. Coincidentally, a few days ago our neighbor gave us cassava that he had just harvested. Then in the evening my husband peeled the cassava, but because I was very tired, it was only in the morning before going to work that I steamed the cassava. Even though there is a lot of cassava and it has all been peeled, it doesn't matter because you can take some and you can store the rest in your refrigerator to process in the following days.

And because I was also starting to rush for time, I decided to make food that was easy, not easily spoiled and that I could take with me to work later. This food is a type of dessert called Getok, a traditional Indonesian food which is still in existence today.

The ingredients I need to make this GETOK are:

1. 500 grams of cassava

2. 100 grams of palm sugar

3. A pinch of salt

4. Grated coconut for topping

And let's make the Getok with fail-proof steps, of course.

1. The first step is after peeling the sweet potatoes and washing them until clean, then steam them for about 20 minutes until the sweet potatoes are soft (in this picture the sweet potatoes are a little black because they were peeled at night and have been overnight, then I boiled them in the morning. So Don't do like me, friends.

2. After the sweet potatoes were boiled and soft, I took some of the sweet potatoes and weighed them with my manual scale, weighing 500 grams.

3. After that, while it is still hot, I put it in a container and grind it using the bottom of a glass, but before I grind it, I add salt first, then after that I grind it until smooth.

4. Once it is smooth, I add the palm sugar which I previously sliced finely, then I mash it again and stir until evenly mixed so that the salt and palm sugar combine with the cassava until perfect.

5. After all the ingredients were mixed evenly, I printed it with a mold. (You can do this printing process according to your taste)

6. After printing, I sprinkled it on top with fresh grated coconut to make it taste more delicious

7. My Getok cake is finished, and I can enjoy it while relaxing for a moment to normalize my mind which is a little crazy because of the amount of work that has piled up.

And if you make this Gethuk, I guarantee there will be no failures here, the important thing is that the boiled sweet potato must be soft and no water gets into it so that this Gethuk cake doesn't get soft later. And because this cake is made from cassava which contains carbohydrates, this cake is very filling. You should try it if you have the ingredients at home and I'm sure you will like it. Greetings from Maytom, Indonesia