Gatot is made from cassava which has been dried up to become gaplek, but the unique thing is that darkened gaplek is chosen as the base material in making Gatot, The color was apparently obtained as the result of the fermentation process from a kind of fungus (kapang) which grows as the result of relatively long drying process, and a rainy-rain process. The fermentation process makes the starch element in cassava damaged, and easier to digest.
Gatot itself actually has a long history in our society, during the Japanese colonial era,Gatot became a staple food because of the difficulty in getting rice at that time.
Although its appearance is not as good as other foods, Gatot also contains a very rich nutrition, even worthy of being used as a variation of food in our family.