Local Cassava Powers Delolillie’s Gluten-Free Innovation

RRI.CO.ID, Jakarta - Delolillie, a home-based business in Gunungkidul, Yogyakarta, is redefining traditional cassava by turning “gaplek” (dried cassava) into premium gluten-free and low-sugar baked goods.

Founded in 2012 by Olya Widowati Putri, known as Mbak Oli, the brand initially produced conventional cakes before shifting its focus in 2023 to health-oriented products following extensive trials and research into local raw materials.

“Initially, I made all types of cakes, but now I focus more on gluten-free cakes and cookies,” Oli said.

Operating from her home, which also serves as a production site and sales point, Delolillie distributes its products through souvenir shops and tourist destinations in Gunungkidul, Yogyakarta, and beyond.

The company has yet to establish a dedicated outlet, but its products have gained recognition both domestically and internationally, including exhibitions in Malaysia and China.

Delolillie’s uniqueness lies in its use of gaplek flour as a substitute for wheat flour. The flour is sourced directly from local farmers and processed into an ultra-fine powder to meet the texture requirements of premium cookies. “I ask for it to be ground as softly as possible because, for cookies, it must be truly smooth,” Oli explained.

Its flagship product, oatmeal gaplek cookies, comes in four flavors: original, green tea, double chocolate, and red velvet. The brand also offers gluten-free brownies, which have become consumer favorites.

To maintain its “less sugar” concept, Delolillie uses organic palm sugar sourced from Sukabumi, chosen not only for its healthier profile but also for its lighter color, which enhances the appearance of products such as green tea cookies. “If we use local palm sugar, the color is too dark, so it doesn’t look appealing,” she said.

Oli noted that gaplek flour tastes similar to wheat flour. “The taste is similar to wheat. Many even say it’s more delicious,” she remarked.

Marketing relies on Google Business, which connects directly to WhatsApp, as well as social media platforms such as Instagram and Facebook. Participation in exhibitions has also boosted sales, with daily revenues reaching hundreds of thousands of IDR during such events.

Delolillie currently produces around 1,800 cookies per month, with a shelf life of up to 12 months at room temperature without preservatives. Demand is particularly strong during exhibitions and ahead of festive seasons such as Lebaran.

Looking ahead, Oli hopes to establish a dedicated outlet with an “open kitchen” concept, allowing customers to observe the cassava-to-cookie process.

Beyond commercial growth, she aims to provide greater economic value for Gunungkidul’s cassava farmers. “My hope is simple: that these products can be widely accepted and help local farmers gain better market value,” she said. (Naura Sofia/Lasti Martina)