Traditional Dessert With a Creative (and Colorful) Spin
I order Cenal-Cenil Komplit; and for a sweet tooth like I am, it is a real deal. Traditionally, cenil is served on a banana leaf. Iki Koue’s version makes me wonder whether I am eating some European dessert.
This dessert comprises of sweet potato cenil, grated coconut, rainbow getuk cake, bubur jongkong (pandan rice pudding), and bubur sumsum (rice pudding). The last two feature custard-like texture, lending a lighter feel. The composition bound together with palm sugar syrup. Iki Koue also puts a more contemporary version with cashew and sweet corn as toppings.
Each composition is stacked up in a parfait-like manner, showing colours harmony. Every piece of dessert is supposed to make it outrageously sweet. Surprisingly, the sweetness is moderate, with a slight of coconut-y aroma. It is something that people who aren’t into dessert can tolerate, or maybe eat daily.
For those who prefer it classic, Iki Koue provides sawut mini. It comprises of bite-sized sawut (steamed cassava), rainbow getuk cake, sweet corn, sweet potato cenil, dark glutinous rice, and lopis (glutinous rice cake). Every component is arranged like a mountain, giving tribute to Indonesia nature.
