KBRN, Banyumas: Morning in Sokaraja, Banyumas, Central Java begins with the warm aroma of coconut sugar and cassava drifting through the air. In a modest kitchen, five workers move swiftly to prepare the dough for a beloved local delicacy: getuk goreng, or fried cassava cake.

Cahyo, the third-generation heir of Bu Diyem’s family business, oversees the process starting at 7.30 a.m. local time. He inherited the enterprise from his ancestors, who began the venture in 1912.

Production typically wraps up by 10.30 a.m., but the day’s work is far from over. Hundreds of kilograms of getuk goreng are sold before the day ends.

On regular days, the team produces around 130 kilograms. During weekends or long holidays, output can surge to 250 kilograms.

The crispy variant sells for IDR 40,000 per kilogram (around USD 2.45), while the moist version is slightly cheaper at IDR 38,000 per kilogram (around USD 2.33).

Despite using simple machinery, Cahyo intentionally preserves traditional kitchen methods. For him, manual processing is key to maintaining the snack’s distinctive flavor.

“Our getuk goreng has a crunch and a slightly coarse texture. The shredded coconut inside is still intact,” he told RRI during an interview in Sokaraja on Saturday, August 9, 2025.

He believes this is what sets his product apart from others. The aroma and taste are crafted to closely resemble the original recipe passed down through generations.

In the shop’s front room, customers come and go throughout the day. One of them is Elis, a resident of Purwokerto who has been buying the snack since 1998.

“I was young back then, now I’m a bit older,” she said with a smile. She fell in love with its soft texture and perfectly balanced sweetness.

Elis buys it twice a month, often as gifts for family. For out-of-town guests, she always recommends Bu Diyem’s getuk goreng.

Even though prices have increased over the years, she has no intention of stopping. “The economy may change, but this taste stays the same,” she said.

“I once tried making it at home, but failed. Here, it’s always fresh,” she added.

For many, Bu Diyem’s getuk goreng is more than just a snack. It is a living piece of Purwokerto’s culinary heritage, a tradition that continues to thrive more than a century after it began. ***

Translator: Diffa Sephiawardhani

Editor: Lasti Martina