Getuk Singkong Gula Merah (Pressed Cassava Cake)

Getuk Singkong Gula Merah (Pressed Cassava Palm Sugar Cake)

Course: Dessert, Snack
Cuisine: Indonesian
Prep Time: 10 minutes
Cook Time: 15 minutes
Cooling down the cake: 3 hours
Total Time: 25 minutes
Servings: 24 pieces
Author: Marvellina
Cassava/tapioca is boiled and then mixed with palm sugar/coconut sugar, grated coconut and then pressed onto a pan and sprinkle with grated coconut. Something so simple yet loved by many in Indonesia.
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  • 1 kg peeled cassava/tapioca root cut into 2-inch pieces
  • 200 gr grated coconut, divided thaw if frozen
  • 50 gr palm sugar grated, or use coconut sugar
  • 100 gr sugar
  • 1/4 tsp salt


  • If you use frozen tapioca you get from Asian store, thaw in the refrigerator. Discard any excess liquid. The texture of the cassava will be soft after thawing, which is as expected after being frozen. Cut them into bite-size pieces
  • Place pieces of tapioca in a large pot. Cover with water and then bring to a boil and cook until the tapioca is fork tender, about 15 minutes. Remove any tough core if visible. Discard the cooking water completely
  • While the tapioca is still hot, add palm sugar, sugar, salt, and 100 gr of grated coconut. Mash until the tapioca is smooth and the sugar has melted. You may use immersion blender to do the job too. There might be few small chunks left if you mash by hands and that's ok, but try to mash them up as smooth as you can
  • Line the container of your choice with parchment paper overhanging at the sides.  I use 8 x 10 rectangle pyrex container. Cake pan will work too. You can easily lift the cake out later. Press this into a container of your choice. Really pack it in, corner to corner and the middle to make sure there's no "holes" when you cut the getuk later
  • Let the cake cool down completely before attempting to cut, I would say for at least 3 hours. The cake with harden further once it cools down complete
  • Steam the rest of the grated coconut for 10 minutes. Set aside
  • Slice the cake into the desired size and sprinkle with some grated coconut. Ready to serve