Getuk

Mashed cassava sweetened with sugar and colored with pandan or pink food coloring, shaped and sprinkled with coconut.

Ingredients

• 600g large prawns
• 2 cups jasmine rice
• 2 tsp sliced lemongrass
• 2 tsp ground turmeric
• 1/4 cup coconut oil
• 1 cup cherry tomatoes, sliced
• a handful of fresh cilantro, chopped
• a drizzle of coconut cream
• 400ml tamarind water
• 1 tsp crushed candlenuts
• 200g bean sprouts
• crispy fried shallots, for serving

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with coconut oil.

2. 2

   In a large bowl, whisk together the fried shallot crackers (krupuk) and palm sugar until evenly combined.

3. 3

   In a separate bowl, blend the roasted peanuts with the tamarind water until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 20 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

7. 7

   Garnish with Thai basil or a dusting of kecap manis (sweet soy sauce).

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