Thiwul - Gunung Kidul Traditional Food

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Thiwul - Gunung Kidul Traditional Food

Tiwul, or thiwul is the staple food of rice rice made from cassava or cassava. Wonosobo residents, Gunungkidul, Wonogiri, Pacitan and Blitar are known to consume this type of food everyday.

Tiwul is made from dried cassava. As a staple food, the calorie content is lower than the rice but it is enough to meet as a substitute for rice. Tiwul is believed to prevent ulcer disease, stomach rumbling, and so forth. Tiwul was once used for the staple food of most Indonesians during the Japanese colonial period and now tiwul is made into instant tiwul.

From Kebumen, Banyumas and Cilacap known a similar snack called the object. Although both come from cassava, these two types of food differ in the process of making it, so it tastes a little different.

Tiwul Historical Trip

If traced its history, tiwul is actually the staple food of society in the past. Tiwul made from raw cassava used as a substitute for rice when the price of rice is not bought by the community. This happened in the era of Japanese colonialism and in the era of the 1960s. In the past, tiwul was eaten like rice, with side dishes and vegetables.

This is very different from what we meet today. Tiwul generally juxtaposed with grated coconut and sprinkled brown sugar. In addition, there are many variations of presentation and complementary materials that can be added. Among the auxiliary materials include black sticky rice, boiled corn cheese, and shrimp cooked cassava.

Tiwul made from dried cassava to dry, or commonly called cassava. Cassava pounded until smooth, then steamed until cooked. The results of this steam called tiwul. If eaten as a staple food, tiwul can be served with side dishes such as vegetable lombok ijo, fried tempe fried, and sambal.

Nutritional Content

In tiwul rice in every 100 grams of raw material (cassava) contains: 

1. 63. 50 grams of water 

2. Fospor as much as 40 grams 

3. 35 grams of carbohydrate 

4. Calcium 33 mg 

5. Vitamin C 30 mg 

6. Protein 1. 20 mg 

7. Iron 0. 70 mg 

8. Fat 0. 30 mg 

9. Vitamin B1 0. 01 mg 

10. Calories (121 cal) lower than rice rice

The Benefits of Thiwul

The benefits of tiwul rice according to the process: 

1. Maintain digestive health 

2. Rice tiwul as a source of energy 

3. Rice tiwul as diet diabetic diet 

4. Inhibits the growth of cancer cells. 

5. As a diet of dietary choices 

6. Very good in consumption by diabetics (Calories on tiwol tiwul 121 kal) 

7. Lower body cholesterol levels 

8. Also as a source of calcium 

9. Sources of vitamin C 

10. Treating pain Rheumatic patients

Material 

1. 350 grams of dried cassava 

2. 150 grams of red sugar 

3. 200 grams of grated coconut 

4. 2 pieces of pandan leaves about 20 cm long, tied the knot 

5. 1 Sheet of banana leaf 6. 350 ml glass of water 

7. Salt to taste

How to cook 

1. Cassava that has been dried (cassava) pounded to become like flour, then sprinkle a little water, then pound again until obtained small granules. Set aside first, because this is the main ingredient. 

2. Heat the cage or steamer, do not forget to use a banana leaf. 

3. Insert the small grain of cassava into the cage. 

4. Add the brown sugar that has been shredded on the cassava, should be flat yes, but not all got the brown sugar is also okay, then steamed for approximately 1 hour, then lift. 

5. Afterwards steam the grated coconut along with pandan leaves and salt to taste, for about 15 minutes, then lift the lift. 

6. Rice tiwul ready prepared served with grated coconut.

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