Indonesian Getuk Lindri

Instructions

1. Prepare the cassava
   Steam the cassava chunks in a steamer basket over boiling water for about 20 minutes or until they are soft and easily pierced with a fork. Remove from heat and allow to cool slightly.
2. Mash the cassava
   While still warm, mash the cassava using a potato masher or press through a ricer until smooth and free of lumps. If there are any fibrous parts, remove them.
3. Add flavorings
   Add the granulated sugar, salt, grated coconut, vanilla extract, and melted butter to the mashed cassava. Mix thoroughly until well combined and the sugar has dissolved. The mixture should be slightly sweet and fragrant.
4. Divide and color
   Divide the cassava mixture into four equal portions. Leave one portion plain (white), and add different food coloring to each of the other portions - red, green, and yellow. Mix each portion thoroughly until the color is evenly distributed.
5. Create the layers
   Line a square baking pan (approximately 20x20 cm) with plastic wrap or banana leaves. Press the white layer evenly into the bottom of the pan. Follow with the green layer, then yellow, and finally the red layer on top. Press firmly after each layer to ensure they stick together.
6. Chill and set
   Cover the layered cassava with plastic wrap and refrigerate for at least 1 hour to firm up. This helps the getuk maintain its shape when cut.
7. Cut and coat
   Remove the set getuk from the refrigerator and carefully turn it out onto a cutting board. Using a sharp knife, cut into diamond or rectangular shapes. Roll each piece in the salted grated coconut to coat all sides.