Cenil is one amidst many Indonesia traditional snacks that is worth a try. Its seemingly bouncy and chewy texture will definetely spoil your breakfast
Kitchenesia.com - Cenil is one of the traditional Indonesian traditional snacks that is still popular today. This is understandable because the chewy texture of Cenil blends well with the sweet taste of sugar. It is very appropriate to make this snack as a breakfast menu. Follow the steps below to make it.
Duration : 60 minutes
Yields : 9 Servings
Material for biang
25 grams of sago flour
100 ml of water
Material:
120 grams of sago flour
2 drops of pink coloring
1 drop of green coloring
Banana leaf for serving mat
3 tablespoons of sugar for sprinkling
Material for outer:
100 grams of coarse grated coconut
1/8 teaspoon salt
1 sheet of pandan leaves, tie
1. For outer: stir well grated coconut, salt, and pandan leaves. Stir well. Steam over medium heat for 15 minutes. Lift and set aside.
2. For biang: stir in sago flour and water until blended. Cook while stirring over medium heat until thick. Lift. Transfer to a container.
3. Add sago flour little by little to the prick mixture while stirring it until smooth.
4. Divide the dough. One part add red coloring. Knead evenly. Add green coloring to the remaining dough. Knead evenly again.
5. Shape each mixture until they are oval in shape
6. Boil water. Boil until floating and cooked. Lift. Drain well
7. Roll over the upholstery. Tata in sudi (from banana leaves). Sprinkle with sugar.
