LET’S MAKE TIWUL

Tiwul, food that is characteristic of Gunungkidul. Tiwul made from dried cassava
(tapioca). Foods that have been identified with poverty, now transformed into a souvenir of
the most sought after. Tiwul managed to boost the prestige image of the boundaries.
Memories of the romance of the past, treated as fine grains tiwul enjoyed. Food that was used
as a substitute for rice is now a snack with sugar-sweetened coconut.

The special characteristic of tiwul is where you can taste a sweet and savory of it.
Besides it, you can taste the palm sugar in addition with grated coconut and sprinkling on.
Tiwul has a soft texture (little ball) and a slightly chewy so the food is very tasty
Gunungkidul (Yogayakarta) food especially while warm.

Materials needed

1. 350 grams of cassava, peeled drying 3-4 days

2. 1 cup of boiled water
3. 150 grams of brown sugar, finely sliced
4. 200 grams of grated coconut
5. 2 pieces pandan leaves
6. Banana leaves to taste (for wrapping)
7. Salt to taste

How to make

1. Coarse crushed dried cassava dried while splashed water, usually most people call this
dry cassava cassava. Mash until cassava form tiny droplets.
2. Add brown sugar and stir
3. Be capable wrap in banana leaves to taste
4. Steamed be capable of that has been in the pack until cooked
5. Lift serve with grated coconut sprinkle on top