RRI.CO.ID, Jakarta - Cassava is best known as a delicious fried snack, but this versatile root can be transformed into a wide variety of traditional dishes. Thanks to different preparation methods, one of Indonesia's local sources of carbohydrates has inspired many unique treats that are not only flavorful but also easy to make at home.

From steaming and grating to mashing and frying, each cassava dish offers its own distinct texture and taste. Here are six traditional Indonesian cassava dishes you can try making yourself.

1. Sawut

Sawut is a traditional Javanese snack made from grated cassava mixed with palm sugar and steamed until fully cooked. Its soft, slightly fibrous texture gives it a unique bite. It is typically served with freshly grated coconut, adding a savory touch to its natural sweetness.

2. Cemplon

Cemplon is made from finely grated cassava filled with palm sugar, shaped into small balls, and deep-fried until golden brown. Once bitten into, the melted palm sugar creates a rich, sweet filling inside the crispy exterior.

3. Lemet

Lemet is another traditional snack made from grated cassava mixed with palm sugar. The mixture is wrapped in banana leaves and steamed, giving it a fragrant aroma and a soft, chewy texture.

4. Getuk

Getuk is one of Indonesia's best-known cassava delicacies. It is prepared by boiling cassava until tender before mashing it into a smooth consistency. The dish is commonly served with grated coconut and comes in a variety of colors and flavors.

5. Tiwul

Unlike the other dishes, tiwul is made from dried cassava. The dried cassava is ground into coarse granules and then steamed until cooked. In several parts of Java, tiwul has long been enjoyed as an alternative to rice.

6. Lento

Lento or lentho is a savory dish made from grated cassava mixed with peanuts and grated coconut before being shaped and deep-fried until crispy on the outside. It is commonly served as either a side dish or a snack.

These traditional dishes highlight the versatility of cassava beyond simply being boiled or fried. Through generations of culinary creativity, Indonesians have transformed this humble root into a wide range of flavorful foods that continue to showcase the country's rich culinary heritage.