Holiday Ayo - Gatot is a traditional snack typical of Gunung Kidul made from gaplek. Gaplek itself is dried cassava that is used to make specialty food in Yogyakarta, namely tiwul. The presentation of gatot is usually that selling with tiwul. Generally, the two snacks are mixed and then given grated coconut on top.

Gaplek or cassava is one of the important basic ingredients to make this culinary one. Although Gatot is a typical food of Gunungkidul, gatot can also be found in Magelang or in several other areas of Java.

Making Gatot requires the help of sunlight with a period of approximately a week to adjust the existing heat. The goal is to produce black as a characteristic of Gatot.

source: Kumparan

Because to make gatot, peeled cassava will be dried in the sun for about a week to adjust the heat until it turns black. After the cassava turns black, then the cassava is soaked for one night.

It doesn't stop there, after soaking the dried cassava, it must be cut into pieces and steamed. To add flavor to Gatot, during the steaming process, the cassava pieces are added with granulated sugar. When it is ripe, then Gatot is given a sprinkling of coconut and is ready to be served.

source: Libur.co

The taste of Gatot is a little sweet, savory because there is grated coconut as its distinctive taste. Gatot is a traditional snack that is quite healthy because it does not contain preservatives in its manufacture.

For the price of Gatot itself is so affordable, cause for those of you who want to try it, you can get it at a price of IDR 2,000/pack. Or if you buy it more than one you will get a discount like a buy 3 packs of Gatot, so you only need to pay IDR 5,000 for 3 packs of Gatot.