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Cenil, a Conventional Way to Have Cassava as a Dessert

Kamis, 29 September 2022 - 03:06 | 27.91k
Cenil, a Conventional Way to Have Cassava as a Dessert
Cenil with green and red color set on the same plate with lupis, another dessert made of cassava. (Photo: Instagram/anna_christanto)

TIMESINDONESIA, MALANG – Cenil is an indigenous snack from Java, Indonesia. This snack was basically made out of tapioca flour along with several other ingredients. The taste will give such a fresh savory sweet sensation on your palate. Thus, then what makes this traditional cake stay on the market up until now.

In Indonesia especially Java island, this snack is quite easy to find. You could get it in the local conventional market where there must be at least one cenil vendor offering this delectable snack. You could also have this tempting snack on the street also in some bakery which served local indigenous cakes.

The taste of this cake will reminds them of the legitimate childhood memories when their parents took them out for grocery at the local conventional market. Some reminds them of their time hanging out with the family in the evening and have a cup of tea together.

Little did you know, this snack is quite easy to be made at home. And the ingredients is not something bizarre which you can get easily at local Chinese store if you happened to stay in the foreign country. So, without any further do, let's check it out.

Ingredients:

  • 100 gram tapioca flour
  • 50 gram all purposive flour
  • 50 gram sticky rice flour
  • ¼ tsp salt
  • ¼ tsp vanila essence
  • 150 ml hot boiled water
  • 150 gram palm sugar (minced)
  • 1 pcs screwpine leaf
  • ½ shredded coconut
  • Water (adjustable)
  • Food coloring

Instructions:

  1. Mix the tapioca flour with all purposive four and sticky rice flour in a container. Add the salt and mix it evenly.
  2. Pour the hot water in to the mix of flour little by little while you try to mix it with spatula or spoon till it become a dough. Once it's war enough knead the dough with the back of your palm till it doesn't  get sticky anymore.
  3. Divide the dough into 3 part. Give different food color for each dough. The color could be adjusted to your taste.
  4. Take about 10 – 15g of dough and roll it like a strip using both palms. Grease your hands with oil or tapioca flour so that the dough won't stick to your hands. Do the same for the rest of the dough.
  5. Bring a pan of water into a boil. Simmered the cenil dough for about 15 to 20 minutes or until it floats. Take it aside after it floats.
  6. While waiting for your cenil to cool off mix the shredded coconut with salt and then steam it for 15 minutes. Set aside.
  7. In another pan, put the palm sugar in, add the screwpine leaf, an add a pinch of salt. Bring it to a boil and let the sugar dissolved and the screwpine let its aromatic scent out. Let it thickened but nor caramelized. Set aside.

After all the ingredients cool, served all of them together. Set the cenil on your plate and sprinkle with the shredded coconut on top of it. Pour the palm sugar sauce and your cenil is ready to be served. (*)

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Editor : Khodijah Siti
Publisher : Sofyan Saqi Futaki

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