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- 1000 grams of cassava
- 200 grams sugar
- 50 grams of margarine
- 1 / 4 teaspoon salt
- 1 / 4 teaspoon vanilla
- 1 / 4 1 / 2 coconuts and a half old, peeled, grated, steamed.
- 150 grams grated cheddar cheese
- 1 / 4 - 1 / 2 tsp pink food coloring
- 1 teaspoon brown paste
- 100 grams grated cheddar cheese, for topping
HOW TO MAKE :
- Peel the skin of cassava, wash clean, then cut into pieces. Steam cassava until cooked, lift, crushed while hot. Dispose of fiber-fiber.
- Add sugar, margarine, salt, and vanilla, stirring until blended. Enter the grated coconut and cheese into the batter, stirring until well blended. For the dough into 2 parts. Red food coloring in one part of dough (not too dark color) and chocolate paste on other parts, stirring until well blended.
- Enter the dough separately into a special mill Gethuk lindri, process the dough, put the dough comes out in the palm of the hand. After the dough out of 6 cm, cut use a spatula and press a little (slowly) up until the middle somewhat inflated. Repeat the same steps until all dough is exhausted.
- Set Gethuk on serving dish, sprinkle the top of each Gethuk with grated cheese and serve.
