Tiwul is a food that made from cassava and used as a staple food instead of rice. Residents of Wonosobo, Gunungkidul, Wonogiri, Pacitan and Blitar are known to consume this type of food everyday.especially the Special Region Of Yogyakarta, which until now still consumes it.
Tiwul is made from Gaplek (yams that have been washed with water then dried in the sun to dry). As a staple food, its calorie content is lower than rice but it's quite good as a substitute for rice. Tiwul is believed to be able to prevent stomach ulcers. Tiwul was used as a staple food for a part of the Indonesian population during the Japanese occupation and now instant tiwul also made to be traded in stores and supermarkets.
Tiwul is made through several processes. In the manufacturing process, cassava is peeled and dried in the sun to dry. The dried cassava is commonly referred as Gaplek. This Gaplek is pounded until smooth and becomes like flour. Then the flour is steamed until cooked and becomes Tiwul. In its presentation, Tiwul is usually served with sprinkled with grated coconut. But it can also be served together with side dishes or sambal. Tiwul has a slightly sweet taste and has a natural aroma from cassava, so it has a distinctive taste in this food. Moreover, the fluffier and lumpy texture gives its own sensation when we eat it.
This food is very easy to find in traditional markets. In addition, there are also many food stalls that sell these foods, and the presentation is also more varied in a more modern way. Well for those of you who visit Yogyakarta, this food is certainly very interesting to try.
This article is quoted from wikipedia.org and negerikuindonesia.com
Another source : Fimela.com and Bukalapak.com
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