Gaplek is a traditional Javanese and Indonesian foodstuff produced from the sliced, dried root of cassava. It is primarily cultivated in the limestone uplands of Java, regions where the soil conditions are less suitable for growing rice. The production process involves harvesting the cassava root, peeling it, and cutting it into pieces measuring between 6 to 8 inches long before drying them in the sun for one to three days.
Once dried, gaplek is stored in cool, dry environments where it remains relatively resistant to pests. It serves as a staple food source when other options are unavailable or expensive; in such cases, the pieces are pounded into small bits and cooked similarly to rice. Additionally, gaplek serves as a raw material for various traditional dishes, including tiwul, growol, gogik, and gatot.
The foodstuff is particularly popular among civilians in Trenggalek. Local lore suggests the name "gaplek" originates from the sensation of being extremely full, which people describe using that specific term after consuming the food.