Getuk Lindri

Preparation info
    • Difficulty


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By Sri Owen

Published 1980

  • About

This is something to eat at tea time, the equivalent of a good, plain cake, easy to make and satisfying. It is really a sweet potato purée which we treat very much as a chestnut purée is often treated in Europe: it is put through a ricer (or an old-fashioned mincer) and comes out as long strands. These are then shaped into round or oblong cakes, which are Getuk Lindri.

You can often buy these in Central Java from small cakeshops or from vendors by the roadsi