Ketimbus
Description
Ketimbus is a traditional Indonesian steamed snack made from grated cassava, freshly grated coconut, and palm sugar. This chewy and naturally sweet treat is commonly enjoyed in Java and other regions of Indonesia. The mixture is often shaped into small logs or balls, filled or mixed with melted palm sugar, then wrapped in banana leaves and steamed to perfection. The result is a soft, fragrant, and slightly sticky delicacy with a rich coconut and caramel-like flavor. Ketimbus is typically served warm and is a favorite for traditional ceremonies, family gatherings, or as a nostalgic afternoon bite.
Ingredient
Instructions – How to Make Ketimbus (Cassava Steamed Cake)
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Prepare the Steamer
Fill a steamer with water and bring it to a boil over medium heat. Line the steamer tray with banana leaves or lightly grease it to prevent sticking.
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Grate and Squeeze the Cassava
Peel and grate the cassava. If it’s too watery, lightly squeeze out the excess liquid using a cheesecloth or clean kitchen towel. Do not remove all the moisture — just enough to make the mixture manageable.
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Combine Main Ingredients
In a large mixing bowl, combine the grated cassava, grated coconut, palm sugar, granulated sugar, tapioca flour, and salt. Mix thoroughly until well incorporated. The mixture should be slightly sticky but moldable.
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Shape the Dough
Take a small portion of the mixture and shape it into a log or oval (about the size of your thumb). Repeat until all the dough is used — you should get about 10 pieces.
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Wrap (Optional)
If desired, wrap each piece in banana leaf to enhance aroma and appearance. Otherwise, you can place them directly into the steamer tray.
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Steam the Ketimbus
Place all pieces into the steamer, leaving some space between each. Steam over medium heat for about 30 minutes, or until the Ketimbus becomes firm and translucent.
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Cool and Serve
Remove from the steamer and let cool slightly. Serve warm or at room temperature. Enjoy with tea or coffee!
