Getuk Gulung
Servings 0
Ingredients
- 454 g frozen grated cassava thaw
- Unsweetened desiccated coconut
- 4 tbsp sugar more if you’d like them sweeter – depending on the sweetness of your cooked beetroots
- 3 ready to use mini beetroots with 1/2 tbsp of its juice from the package I found this awesome cooked mini beetroots vacuumed sealed from Lithuania, for only $2!
- 1/4 tsp vegan margarine
- Salt to taste
- Screwpine leaf fragrant Pandanus leaf, tied in knots
Instructions
- In a bowl, mix cassava, margarine, sugar, 2 tbsp desiccated coconut, and 1 knot of Pandanus leaf.
- Prepare steamer ready and steam this mixture for 15 minutes (until cooked, it will become sticky mass).
- Meanwhile process mini beetroots and it’s juice into paste
- Once cassava is cooked, divide into two equal portions. Mix beetroot paste into one portion.
- Spread and roll flat plain cassava, either using cling wrap, aluminum foil, silicone rolling mat. Do the same with beetroot cassava, separately.
- Stack both and roll as you would roll maki sushi or Swiss roll cake. Let cool to room temperature before slicing.
- Meanwhile steam 1/2 c desiccated coconut mixed with salt and another knot of Pandanus leaf for 5 minutes.
- Serve sliced roll cakes with salted desiccated coconut and enjoy 😊