Gethuk is a boiled cassava cake. It is a traditional snack made from steamed or boiled cassava made into a cake with some sugar and other ingredients. Sokaraja is the name of a sub-district in Banyumas Regency, in Central Java, Indonesia.

Gethuk goreng is a traditional snack that is very popular in Sokaraja. There are many food counters that sell this snack on the side of the main road in Sokaraja. A lot of travelers stop to buy gethuk goreng as a gift for their families and friends.
In this post, I would like to show you how to make gethuk goreng Sokaraja with a western taste as an addition because I add some cheese to the recipe. The taste may be different from the original gethuk goreng Sokaraja, but I hope the taste can be accepted by all appettites.

Ingredients

1 kg of peeled cassava , a half of grated coconut, 200 gr of coconut sugar, 100 gr of white sugar, 160 gr cheese and 3 spoons of butter.
We also need 3 spoons of tapioca starch, a half of teaspoon of salt and 50 ml water.

Steps

Cut the coconut sugar into pieces	Steam peeled cassava	Knead the well done cassava
Add the brown sugar	Add the white sugar	Add the grated coconut
Knead all the ingredients	Add grated cheese	Add the butter

This is the dough of gethuk goreng Sokaraja. The dough is edible, but it does not last long because it has grated coconut in it. Grated coconut is easy to stale.
Make the dough into small balls after that. Here is the look of the balls.

It is time to make the liquid to wrap the balls in order to prevent them from breaking when they are fried.
Put 3 spoons of tapioca starch, add 1/2 teaspoon of salt and 50 ml of water. Stir until all mixed up. Put the ball in the wrapping liquid and fry.

Without the wrapping liquid, the balls will be scattered when they are fried. Take out the balls when they look brownish.

This is a sweet snack with a coconut and cheese flavor.The ASEAN tradition meets the western appetite of cheese. The snack is better served with white water because it is very sweet.