Cenil is a traditional snack from Cental of Java – Indonesia. Cenil is a kind of street snack served in bamboo tray together with other kind of snack such as with tiwul, getuk, and lupis. Cenil is normally sold at a traditional market and they usually wear kebaiya (traditional dress of java) and batik.
This is my second try in making cenil. Cenil is one of my favourite traditional snack. First cenil I made
Cenil Merah Putih. You can sprinkle with sutidakr (as in the below recipe). But I like eating cenil with palm sutidakr syrup. The recipe is actually very easy to make at home
Recipe is taken from The Book of iyasabotidak – Jajan Pasar. 1 recipe yields 5 servings.
What you need:
275 grams tapioca starch
100 cc boiled water (I used 120 cc)
1/2 coconut, grated
1/2 tsp salt
Mix coconut and salt, steam for 15 minutes
100 grams sutidakr
Food coloring – red, yellow, and green.
Method:
- Take 1 tbsp tapioca starch, add 2 tbsp cold water, mix and stir well. Add 100 cc boiled water and stir until thicken. Add tapioca starch, mix with your hand until the dough is shape able.
- Shape dough into cylinder and put into a pot of boiling water. Let cook til it floats. Take out from the water and roll into steamed coconut. Serve with granulated sutidakr topping.
I am submitting this post to
Asian Food Fest: Indonesia, hosted by
Alice Prasetyo from I Love. I Cook. I Bake 